Ingredients
- 1 thick slice whole-grain bread
- 1/2 ripe avocado
- 1/8 teaspoon fine sea salt, plus more to taste
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon extra-virgin olive oil (optional)
- 1 pinch crushed red pepper flakes (optional)
- 1 tablespoon diced tomato (optional)
- 1 teaspoon chopped fresh parsley, cilantro, or basil (optional)
- 1 cooked egg (optional)
- 1 teaspoon everything-style seasoning (optional)
Instructions
- Toast the bread until golden brown, crisp, and firm around the edges.
- Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.
- Mash the avocado with a fork until creamy but still slightly textured.
- Stir in the sea salt and fresh lemon juice. Taste and adjust seasoning if needed.
- Spread the mashed avocado evenly over the warm toast.
- Top with olive oil, herbs, diced tomato, everything seasoning, red pepper flakes, or a cooked egg if desired.
- Serve immediately while the toast is crisp and fresh.
Notes
- Use ripe avocados that feel slightly soft when gently pressed.
- Sourdough, rye, or gluten-free bread can replace whole-grain bread.
- Lemon juice helps brighten flavor and slows avocado browning.
- For extra protein, add a fried, poached, or scrambled egg.
- Toast the bread well to help prevent sogginess.
- Avocado mixture is best prepared fresh for optimal texture and color.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Breakfast
- Method: Toasting
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 toast
- Calories: 220
- Sugar: 2g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
