I was out for brunch with friends earlier this morning when I realized I hadn’t posted my version of avocado on toast on the blog yet. I know technically it’s not a recipe and there’s not that much to it. But I still feel that this recipe deserves it’s very own post.
For the past few years I have been obsessed with avocados and always have a couple at home. I mean which other ingredient is so versatile that you can have it for breakfast, lunch and dinner?! I am therefore even more thrilled by the fact that most breakfast and brunch spots in Vienna have their version of avocado on toast on the menu. Before I moved to England I remember avocados not actually being that readily available as they are today, so it’s a big deal to find them everywhere these days!
I don’t think I have to tell you how and when to best eat avocado on toast (it’s pretty self-explanatory). I will say though that I usually have it as a quick dinner if I come home starving from work and don’t feeling like making an elaborate meal. But obviously the best way to eat it is for Sunday brunch with poached egg!
Avocado on Toast
- 2-3 slices sourdough bread, toasted
- 1 ripe avocado
- juice of 1 lime
- 3-4 basil leaves,
- a pinch of salt
- a pinch of pepper
- a few chilli flakes
- 4 white button mushrooms, sliced
- 2 eggs
- a sprinkle of parmesan cheese, grated
Set aside the toasted bread on two plates.
Cut open an avocado, remove the pit and using a spoon remove the flesh into a bowl. Add the lime juice, roughly chopped basil leaves and season with salt, pepper and chili flakes. Mash everything up until smooth (a few lumps are fine).
In a small pan, sautee the sliced mushrooms for a few minutes until softened and set aside.
If desired, pouch 2 eggs.
To assemble, evenly spoon the avocado onto the slices of bread. Add a few slices of mushrooms and if you like a sprinkle of parmesan cheese. Serve with a sprinkle of chili and pepper and a poached egg.