Avocado toast is already amazing, but why not make it better with bacon, eggs, slaw, tuna and other toppings?
ZUCCHINI AND CORN AVOCADO TOAST
30Min
45Min
2 toasts
Ingredients
For the avocado mash:
2 avocados
2 garlic cloves, grated
1 tablespoon lemon juice
1 teaspoon salt
For the toast:
2 pieces sourdough bread
1 tablespoon olive oil
For the summer salad:
1 zucchini, cut into ribbons
1 ear of corn, stripped
10 cherry tomatoes, halved
1 tablespoon olive oil
1 teaspoon lemon
1/2 teaspoon salt
1/4 cup feta, crumbled
1 tablespoon chopped chives
Pinch of large-flake salt
1 tablespoon basil, chiffonade
Instructions
Make the avocado mash:
Cut the avocados lengthwise, discard pits and remove the fruit. Mash avocado with a pastry cutter or fork until chunky. Add garlic, lemon and salt, and mix until combined.
Make the toast:
Heat olive oil in a cast-iron pan on medium-high heat. Place two slices of sourdough bread in the oil and toast both sides until golden. Set aside.
Make the summer salad:
In a medium bowl, combine zucchini, corn and tomatoes. Toss with olive oil, lemon and salt. Mix in feta. Set aside.
Assemble your toast:
Spread a thick layer of avocado on your toast. Top with summer salad and finish with chopped chives, basil and large-flake salt.
CHICKPEA AND TUNA AVOCADO TOAST
30Min
45Min
2 toasts
Ingredients
For the avocado mash:
2 avocados
2 garlic cloves, grated
1 tablespoon lemon juice
1 teaspoon salt
For the toast:
2 pieces sourdough bread
1 tablespoon olive oil
For the tuna salad topping:
1 can tuna
1 tablespoon olive oil
2 teaspoons lemon juice
1/2 cup chickpeas
1/2 cup chopped cucumbers
1 bunch dill, chopped
1/2 teaspoon salt
1 teaspoon chili flakes
1 tablespoon picked parsley
Instructions
For the avocado mash:
Cut the avocados lengthwise, discard pits and remove the fruit. Mash avocado with a pastry cutter or fork until chunky. Add garlic, lemon and salt, and mix until combined.
For the toast:
Heat olive oil in a cast-iron pan on medium-high heat. Place two slices of sourdough bread in the oil and toast both sides until golden. Set aside.
For the tuna topping:
In a medium bowl, shred tuna into small flaked pieces. Add olive oil and lemon juice and stir to combine. Add chickpeas, cucumbers, dill, salt and chili flakes. Mix to combine.
Make your avocado toast:
Spread a thick layer of avocado mash on the toast. Top with chickpea and tuna salad and garnish with parsley.
SUMMER SLAW AVOCADO TOAST
30Min
45Min
2 toasts
Ingredients
For the avocado mash:
2 avocados
2 garlic cloves, grated
1 tablespoon lemon juice
1 teaspoon salt
For the toast:
2 pieces sourdough bread
1 tablespoon olive oil
For the salad:
2 carrots, curled into ribbons
2 small radish, shaved thin
1 scallion, diced thin
1 teaspoon lime juice
1 teaspoon olive oil
Pinch of salt
2 tablespoons picked cilantro
1/2 teaspoon sesame seeds
Instructions
For the avocado mash:
Cut the avocados lengthwise, discard pits and remove the fruit. Mash avocado with a pastry cutter or fork until chunky. Add garlic, lemon and salt, and mix until combined.
For the toast:
Heat olive oil in a cast-iron pan on medium-high heat. Place two slices of sourdough bread in the oil and toast both sides until golden. Set aside.
For the salad:
In a medium bowl, combine carrots, radish and scallion. Add lime juice, olive oil and salt, and mix to completely coat all vegetables. Let marinate for 5 to 10 minutes.
Assemble the toast:
Spread a thick layer of avocado mash on the toast. Top with dressed salad, cilantro, salt and sesame seeds.
BACON AND EGGS BREAKFAST AVOCADO TOAST
30Min
45Min
2 toasts
Ingredients
For the avocado mash:
2 avocados
2 garlic cloves, grated
1 tablespoon lemon juice
1 teaspoon salt
For the toast:
2 pieces sourdough bread
1 tablespoon olive oil
For the topping:
2 large eggs
4 strips of bacon
1 tablespoon chopped chives
Instructions
For the avocado mash:
Cut the avocados lengthwise, discard pits and remove the fruit. Mash avocado with a pastry cutter or fork until chunky. Add garlic, lemon and salt, and mix until combined.
For the toast:
Heat olive oil in a cast-iron pan on medium-high heat. Place two slices of sourdough bread in the oil and toast both sides until golden. Set aside.
For the topping:
In a medium saucepan, heat water on high to boil. Once boiling, turn the heat off and drop eggs one at a time. Cover the pan and let rest for 2 minutes. Eggs are cooked when the whites are set.
In the same pan used for toast, cook strips of bacon until crispy.
Make your avocado toast:
Spread a thick layer of avocado mash on the toast. Top with bacon and eggs, and garnish with chopped chives.
