Avocado toast: a foodie breakfast trend that became a serious classic. Now that the trend is a trend no longer, it’s time to explore the full range of possibilities that the healthful yet delectable breakfast presents to us.
Besides the creamy avocado topping, the best part of avocado toast is its willingness to be customized. Sure, it’s delicious when left simple (mashed avocado, salt), but you can add on to this great start based on your tastes and cravings.
At the simple end of the spectrum: herbs and spices. Freshly torn basil will remind you of summer; minced cilantro leaves will remind you of guacamole. A sprinkle of za’atar nods to the Middle East, while a dose of Aleppo pepper (one of our favorites, as you’ll see below) balances out the avocado’s fattiness.
So, what are you waiting for? Grab your ripe avocado and two pieces of good whole grain or sourdough bread. The rest of the ingredients pictured below are some of the other toppings you might want to add.
Read more: How to Choose a Ripe Avocado
Once you have the ingredients, cut your avocado open around the pit. If you’re not sure how to accomplish this move, watch our video. Scoop out the flesh into a small bowl. Mash the avocado and season it well with salt. A little lemon juice never hurts either.
Toast two slices of bread. Spread the mashed avocado to the edges on each slice. Sprinkle with a bit more salt. If you want, you can stop right there.
If you want to choose your own adventure and continue, here are two things you can do:
- Use Aleppo pepper or Piment d’Esplette to add a little kick to your toast
- Fry an egg and slam it on top. When the gooey yolk meets the avocado, great taste happens.
How will you top your avocado toast?
Get the whole recipe below.
2 slices of your favorite bread
1 ripe avocado
1 teaspoon piment d’esplette
Optional: 2 eggs
If you’re using them, first start the eggs: heat a small pan over medium-low heat and add oil to cover the bottom. Add the eggs and cook 2 to 3 minutes, or until the whites are set but the yolks are still runny (or until they reach your desired degree of doneness). While the eggs are cooking, season them with salt. Remove the eggs from the heat.
While the eggs are cooking, toast the bread. Prepare the avocado by scooping the flesh out of the skin and mashing in a bowl with some salt.
Spread the avocado on your toast. Top with salt, piment d’esplette if using. If you’ve made the eggs, put one on each piece of toast. Eat!