Preheat broiler.
Mash avocado. Mix in onion and lemon juice. Season. Add basil. Set aside.
Brush bread with oil. Broil bread and tomatoes for 2 mins per side, until bread is crisp.
Top toast with avocado mixture and poached eggs. Serve with tomatoes and olive tapenade. Garnish with extra basil.
Toast your bread.
Mash your half avocado and spread on bread, it will be a thick layer.
Drizzle your avocado toast with olive oil, about 2 teaspooons worth.
Sprinkle a pinch or three on za'atar on the avocado, how much you use is up to your taste-start small you can always add more.
Sprinkle toast with a pinch of fleur de sel, crushing it between your fingers as your sprinkle it over your toast.
Eat!
s needed.
2. Smash avocado slices on the toasted bread
Toast your bread. While it's in the toaster, halve, pit and peel your avocado and scoop out the flesh with a spoon then pop it in a bowl.
Mash the avocado with a fork and mix in a splash of lime juice. Fold the cheese into the avocado mixture, leaving some bits chunky.
Spread the avocado mixture onto your toast and top with salt, pepper and a drizzle of olive oil.
Heat oil in a large pan and saute onions.
Add garlic and mushrooms and cook until mushrooms have wilted, but are not mushy.
Add the diced avocado, season with salt and pepper and remove from heat as soon as avocado is warmed.
Meanwhile, grill the baguette slices on both sides.
Place toast onto plate and top with cooked mushrooms.
Drizzle with a small amount of olive oil and balsamic vinegar.
Top with grated parmesan and chopped tarragon.
Serve warm.
Toast bread slices to desired doneness, 3 to 5 minutes.
Mash avocado in a bowl; stir in cilantro, Meyer lemon juice, Meyer lemon zest, cayenne pepper, and sea salt. Spread avocado mixture onto toast and top with chia seeds.
reate the seasoning mix.
Toast bread until lightly brown, about
Cut the avocado in half, lengthways and remove the stone. Scoop out the soft flesh with a teaspoon, put it into a small basin, and mash to a soft cream. Season with the salt and pepper.
Toast the bread on both sides, spread one side with butter, then spread the avocado cream thickly on the top. Eat while the toast is hot.
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).
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.
Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more.
Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes.
Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.
Toast bread in a toaster or toaster oven.
Scoop avocado into a bowl. Add parsley, olive oil, lemon juice, salt, pepper, onion powder, and garlic powder; mash together using a potato masher. Spread avocado mixture into each piece of toast.
Toast bread in a toaster until medium brown, about 2 minutes. Spread each slice equally with barbeque sauce.
Melt butter in a small skillet over medium-high heat. Crack eggs in and fry on both sides, about 4 minutes.
Place each fried egg on a piece of toast. Top each with 1/4 of an avocado. Sprinkle an equal amount of cheese on top of each toast.
Mash the avocado and spread it evenly on the toast pieces.
Squirt the lemon juice over the avocado. (Optional: Peel and place the lemon in pieces on top, after the squeeze. I started this when I was a kid and still love it this way. Very lemony!).
Salt and pepper. Eat immediately before it gets soggy. This dish is best prepared by the person eating it so they are available to eat it right away!
Combine avocado, radishes, cilantro, olive oil, lime juice, lemon juice, salt, and pepper in a bowl. Mash roughly, leaving a few chunks of avocado.
Toast bread until it is nice and crispy, about 2 minutes. Spread avocado mixture evenly over the bread. Add sprouts and season with salt.
Toast whole wheat bread until golden brown. Spread refried beans on top.
Mash avocado in a small bowl; stir in lime juice, garlic powder, salt, chili powder, and cumin. Spread avocado over refried beans.
Heat a small nonstick skillet over medium heat. Crack egg into the skillet; cook until white is set, about 2 minutes. Cover skillet and cook until yolk is set, about 2 minutes more. Place egg over mashed avocado. Garnish with pico de gallo, queso fresco, and hot sauce.
Place cauliflower in a skillet over medium heat; drizzle with olive oil. Cook and stir until light golden, 5 to 7 minutes. Pour cooked cauliflower into a blender with Parmesan cheese, lemon juice, and black pepper. Blend until the mixture resembles mashed potatoes, 10 to 15 seconds.
Toast bread, about 2 minutes, and spread light mayonnaise equally on each slice. Spread cauliflower mash equally over the toast. Place avocado slices over the cauliflower.
Oat Crumble: Preheat oven to 350 degrees F (180 degrees F). Toss together oats, olive oil, parsley, thyme, garlic powder, onion powder, paprika and salt. Spread on parchment paper-lined baking sheet. Bake, mixing occasionally, for 8 to 10 minutes or until golden and toasted. Let cool.
Mash together avocado, lemon juice and salt; spread evenly over toast. Arrange cherry tomatoes over top. Sprinkle each serving with 1 tbsp (15 mL) Oat Crumble. (Refrigerate remaining Oat Crumble in airtight container for up to 1 week.) Serve immediately.
rosciutto on the toast. Spread a generous layer of avocado on top
Toast bread.
Spread avocado generously on toast.
Sprinkle black pepper on top.