Avocado on toast is probable one of the most popular and well-known breakfasts, snack or lunch meal. It is very versatile and can be topped with all sorts of ingredients from, chickpeas, to eggs, to tomatoes, to cheeses and so on.
I love avocado on toast because i find that it's a very substantial, healthy and delicious choice for a meal, especially when you're wanting to start off your day with lots of energy. It contains a great source of healthy fats and contains lots of fibre.
I like my avocado on toast in many different ways but the general seasoning is always the same. Here are my two favourite ways to enjoy avocado on toast!
Recipe
Avocado toast done 2 way! A flavorful feta cheese and pea shoot topped toast, the other an pouched egg and honey topped toast with a chilly kick!
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 2
Author: Zainab
Ingredients:
Avocado on toast 1 - Avocado smash, feta cheese crumbles topped pea shoots, purple radish & garlic chives, on a balsamic glaze drizzle.
Fresh bread of your choice, sliced (I like a cranberry and pumpkin seed loaf)
2 medium avocados
¼ teaspoon onion salt
¼ teaspoon garlic granules
½ teaspoon Italian herb seasoning
Feta cheese, crumbled
4 tablespoons balsamic vinegar
Fresh chives, chopped
Fresh pea shoots, purple radish and garlic chives salad
Chilli flakes, optional
Avocado on toast - Avocado slices, topped with a pouched egg and a chilli honey drizzle.
Fresh bread of your choice, sliced
2 large eggs
¼ teaspoon onion salt
¼ teaspoon garlic granules
½ teaspoon Italian herb seasoning
Fresh chives, chopped
Cracked black pepper
2 tablespoons honey
½ teaspoon chilli flakes
Method:
Avocado on toast 1 - Avocado smash, feta cheese crumbles topped pea shoots, purple radish & garlic chives, on a balsamic glaze drizzle.
1. Begin by making the balsamic glaze. Heat the balsamic vinegar in a small non-stick pan until it reaches a boil, and then continue to boil it until the balsamic vinegar becomes thicker and can coat the back of a spoon. Leave aside to cool for 15 minutes.
2. Whilst the balsamic vinegar is cooling, make the avocado smash. De-skin the avocado and remove the seed. In a medium sized bowl, mash the avocado with the back of a fork and add in the onion salt, garlic granules and Italian herb seasoning. Mix well and set aside.
3. Toast your slices of bread and add on the avocado smash. Crumble some feta cheese on top and some fresh pea shoots, purple radish and garlic chives salad.
4. Drizzle the balsamic glaze over your plate (i like to add mine into a piping bag) and place the avocado on top. Sprinkle some freshly chopped chives and some chilli flakes if you would like a spicier flavour.
Avocado on toast - Avocado slices, topped with a pouched egg and a chilli honey drizzle.
1. Begin by making the chilli honey. Add the honey and chilli flakes into a small bowl and give it a good mix. Allow to sit for about 10 minutes to infuse the chilli.
2. De-skin and de-seed the avocado. Slice the avocado horizontally into thin strips and then push down slightly to evenly spread out the avocado. Set aside.
3. In a medium deep pan, add cold water about 3 quarters of the way to the top and bring to a boil. With a tablespoon stir the water quickly and then crack and egg in the center oh the pan. Pouch the egg and then repeat the same process for the other egg.
4. Meanwhile you can toast the bread and then carefully add your sliced avocado on top (i usually use a flat metal spatula for the transfer). Sprinkle on the onion salt, garlic granules and Italian herb seasoning.
5. Place the eggs carefully on top and drizzle with the chilli honey. Sprinkle on some freshly cut chives and some cracked black pepper.
6. Enjoy!
Notes
Some of my favourite breads to eat with avocado are: Cranberry & Sunflower Seed, Sourdough (white, wholewheat and seeded), Date & Walnut and Tiger Bread.
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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