Avocado Toast is becoming a classic, and for good reason. It’s fast, easy, and delicious, plus it packs a powerhouse of nutrition. This version spreads the avocado goodness on whole grain toast with salted tomatoes on top. You are out the door in under 5 minutes!
I like to add a hard boiled egg to eat with the toast. The egg adds additional all natural, high quality protein, nutrients, just 70 calories and is inexpensive. If you are not planning to eat the avocado toast at home before you leave for work, then you may want to keep the hard boiled egg separate from the avocado toast. The egg tends to fall off of the toast and can be messy.
If you like goat cheese that’s a great addition to the toast. Add it before or instead of the avocado.
Why all the hype around avocados? Beside the fact that they are delicious, these guys pack a ton of nutrition, almost 20 different vitamins and minerals and 3.5 grams of naturally good fat. Avocados are carotenoid heavy, like carrots, sweet potatoes and leafy greens. The nutritional difference between avocados and their carotenoid friends is that carotenoids are not absorbed well unless fat is involved. Because the avocado has healthy fat, the carotenoid absorption is greatly increased compared to carrots, sweet potatoes and leafy greens.
How do you cut the avocado you ask? Rinse under running water, then cut in half, turning the avocado when you hit the pit. Grab both sides of the avocado and twist until it naturally separates. Remove the seed, this sometimes is harder than it sounds. One way is to put a sharp knife into the pit, twist and pull it out. I’m not a big fan of this as sometimes it’s hard to pull the pit out of a less ripened avocado and the opportunity for cutting yourself is present. I like to use a grapefruit spoon and dig the pit out. If you are only using half the avocado, as suggested in the recipe below, scoop out the flesh of one side of the avocado. Then use the skin left from that side as a “lid” for the other half of avocado that still has the pit in it. Then put the avocado into a container for a day or two. If some browning has started on the avocado just skim it off with a spoon, you should see a bright green underneath, if not then it’s time to discard the avocado.
This recipe, rather idea, is our first in the Out The Door In Minutes series. I eat avocado toast several times a week, it leaves me full until lunch time. Many breakfasts won’t do that for me. Enjoy!
Avocado Toast With Tomatoes
I eat avocado toast several times a week, it leaves me full until lunch time. Many breakfasts won’t do that for me. Enjoy!
- 1 slice multi-grain bread currently my favorite is Dave's Killer Bread
- 1/2 whole avocado
- 1 small tomato try Kumato, it's like an Heirloom but less expensive
- 1 pinch kosher salt
- 1 pinch pepper freshly ground
- 1 large hard boiled egg mashed
Wash and cut tomato into ¼”-1/2” slices. I like to cut each slice in half to make it easier to eat and so the tomato won’t fall off of the toast when you eat it. Salt and pepper tomato slices.
Toast the bread slice.
Cut avocado in half, place the avocado skin back over the other half of the avocado still with the pit in it and store in the refrigerator in a container. The extra avocado should last 1 or 2 days. Depending how ripe the avocado is you can either scoop it out of the skin and spread on the toast, or if the avocado isn’t as ripe and not spreadable, then chop into a small dice and then mash with a fork. Spread on toast. Sprinkle with a pinch of kosher salt.
Mash the hard boiled egg with fork. See the blog post for tips on making the perfect hard boiled egg. Depending on your taste for salt, add a pinch of salt and pepper to the egg.
Place tomato slices on top of the avocado and finally top with the mashed hard boiled egg. Now you are ready to head out the door with an incredible protein rich, well balanced breakfast.
Suggestion: Adding goat cheese is a delicious addition. Add to the toast first, then avocado, then tomatoes, then egg.