Avocado toast is one of my favourite meals is an avocado spread onto toasted bread. Actually, it’s my go to breakfast meal most of the time. It’s so delicious, quick to make and is an excellent healthy choice!
HOW DO YOU MAKE THE BEST AVOCADO TOAST
Use good bread
- Flavor: The bread for your avocado toast needs to be tasty but not too bold. For example, garlic cheese bread, though delicious, steals the show from the avocado.
- Texture: You want something with a bit of a bite. A bread that gives you a nice crunch when toasted, something to contrast with the soft avocado.
- Structure: The bread has to be tough enough to handle all that avocado goodness without getting soggy. Sorry white bread, you’re just too fluffy for this job.
My preference is a rye bread, however avocado on pumpernickel toast provides a different taste and works too. Give them both a try and let’s us know what you think.
Pick great avocados
You want ripe but not over-ripe avocados. The Hass is the most popular variety. It’s available all year round and has a buttery, nutty flavor and spherical shape. Its skin turns from a bold green to a dark purplish-black as it ripens. Look for avocados that yield a bit to a gentle squeeze, but avoid using avocados that are mushy or stringy on the inside. If you run into any bruised or brown bits when you cut them open, scoop those out and discard before mashing the rest.
Mash your avocado separately
Some people use sliced avocado on toast, but a mashed avocado is more creamy and luxurious You risk poking holes in your toast or smashing it. Cut your avocados in half, remove the pit, scoop the flesh into a bowl or onto the side of your plate, and mash it up with a fork.
Avocado Toast FAQS & TIPS
Technically, the avocado is a berry. According to science it is a single-seed berry that is a member of the Lauraceae plant family. However, because its nutritional makeup is more like that of a vegetable
Who Made Avocado Toast Popular
While smashed avo on toast feels like a newfangled food fad, people have actually been topping their bread with green goodness for decades. The rise of avocado toast can be traced back to Aussie chef Bill Granger. He included the quintessential “Avocado on Toast” recipe in his 1993 cookbook and Sydney cafe menu. By promoting the combo down under, Bill Granger helped transform the humble soft food staple into a buzzworthy breakfast.
As the new millennium dawned, LA health nuts and SD surfers started spreading avocado love too. Independent cafes dished out their own toast-topping versions, though it was still seen as LA holistic hippie fare. But when NYC restaurants reinvented it as a photogenic, upscale brunch item in the 2010s, avo toast mania finally kicked into high gear.
If we missed any questions that you may have, feel free to leave your questions in the comment section below.
Avocado Toast
Equipment
- 1 Toaster You can also use a Skillet to toast the bread.
Ingredients
- 1 avocado ripe
- 2 slices Rye bread
- 5 Cherry or Grape Tomatoes half each tomato
- 1 tbsp Crumbled feta cheese
- lemon juice from a fresh lemon is best
- 1 tbsp extra virgin olive oil good quality
- 1 clove garlic cut in half
- 1/2 Red onion minced
- Parsley
- 1 tsp Sea Salt
- 1 tsp Ground black pepper
Instructions
- Cut avocado in half and remove the pit.
- Cut a red onion in half, peel and dice.
- Slice tomatoes into halves.
- In a bowl combine the avocado, salt, black pepper, and lime juice.
- Toast bread to your liking.
- Use a spoon to scoop avocado flesh out, then a fork to mush it onto the toast.
- Top with red onions and tomatoes.
- Sprinkle crumbled feta cheese over toast.
- Squeeze over a bit of lemon juice, drizzle with olive oil, and sprinkle with parsley. Serve immediately.
