Cut avocados in half and spoon out pulp into a medium bowl. Add lemon juice, salt and a pinch chili flakes and mash with a fork to combine.
Spread avocado on toast and top with chopped tomatoes, onion, parsley and a drizzle of olive oil.
Peel avocado, brush with line juice and olive oil. Slice bread, brush with olive oil. Grill both just long enough to get grill marks. Top bread with parmesan, place ham slice next, then mash avocado on top. Salt to taste. Serve immediately.
Simmer on low for 20 minutes.
Serve on toast.
alve and pit the avocado, leaving the skin on.
Using a
To make toast points:
Put oven rack
Brown ground meat.
Drain off fat.
Melt oleo in frypan.
Add flour and cook until bubbly.
Add milk and stir; cook until thick. Season with salt and pepper.
You may add 2 boiled eggs that have been cut up to the sauce.
Serve on toast.
Melt butter and stir in four, salt and nutmeg.
Drain broth from mushrooms and add milk to broth to make 1-1/4 cups.
Add to flour mixture and cook, stirring until thickened.
Add mushrooms and heat through.
Blend in sour cream.
Arrange warm asparagus spears on toast.
Top with sauce and garnish with pimento.
Put shredded beef in pan, sprinkle with flour, add butter, and slightly brown.
Add milk and stir until thick.
Serve on toast or waffles.
Put the first 6 ingredients in a pan, bring to the boil and turn down the heat to simmer for 5 minutes.
Meanwhile spread baguettes over a baking sheet,
toast one side under a hot grill.
Turn over and top with some of the cheese,
grill until golden and bubbly.
Put beans on toast - scoff.
Cook onion in margarine until tender, but not brown.
Add mushrooms and flour; toss to coat.
Stir in water, bouillon cube, salt, basil and hot pepper sauce.
Cook, stirring constantly, until mixture boils.
Simmer 8 to 10 minutes, stirring occasionally.
Serve piping hot on toast.
Boil eggs.
Crack and smash eggs.
Melt butter, add flour. Stir until thickens.
Add milk, stir.
Add tuna.
Add the eggs. Stir until thickens.
Put on toast.
Melt butter; blend in flour.
Add milk, stir until sauce boils and thickens.
Then add sliced hard cooked eggs and asparagus. Serve on toast.
Shred beef into small pieces.
Melt butter in skillet over medium heat.
Saute onion until tender.
Sprinkle in flour, stirring constantly until smooth.
Gradually stir in milk and cook 5 to 8 minutes more, until sauce is thick.
Add beef, then pepper and salt to taste.
Add parsley and remove from heat.
Serve on toast or waffles.
Serves 4.
read slices.
Mix together avocado, lemon juice, minced garlic, turmeric
To make the salsa, combine avocado, onion, tomatoes, lime juice and herbs in a medium bowl. Season to taste.
Toast bread then top with baked beans and salsa.
Peel and mash the avocado. Add salt and pepper to taste; be careful about adding too much salt!
Toast the bread.
Slice the tomato into half inch rounds.
Spread mayo, and then avocado on the toast. Top each slice with a tomato round.
Place a sprig of parsley on top of the tomato, then chop up the third sprig and sprinkle it over the avocado.
Enjoy.
rowned, about 5 minutes. Drain on a paper towel.
Fill
Poach eggs using your favourite method.
Meanwhile cut the avocados in half and remove the stones.
Using a spoon scoop out the flesh into a bowl and add the lemon or lime juice and the salt & pepper.
Mash roughly using a fork.
Toast the bread and spread with butter.
Spread the avocado mix onto each slice of buttered toast and top each with a poached egg.
Sprinkle over the grated cheese and serve immediately.
These are also nice with either fresh or grilled tomato halves on the side.
Scoop the avocado out of the skin into a bowl.
Mash the avocado with a fork (mash well to create a smooth spread, or just a few times for a chunkier version).
toast your bread to perfection, spreading the vegan mayonnaise first and then the mashed avocado on top of each slice.
Top with a small pinch of salt and freely ground black pepper.
( optional. A small splash of lemon juice).
Toast bread.
Spread avocado generously on toast.
Sprinkle black pepper on top.