I love avocado toast, but who doesn’t? Unfortunately, sometimes — no matter how perfectly ripe your avocado or how crispy your toast — it just tastes average and dull. I found myself growing tired of the same routine, so I decided to spice it up. I created three delicious and easy recipes, so you can experiment with these foolproof recipes in order to rejuvenate your love for avocado toast.
The Breakfast Staple
Ingredients:
1 egg
Olive oil
Sourdough bread
Half of a large, ripe avocado
Salt
Pepper
Crushed red pepper
Start by adding about 2 to 3 teaspoons of olive oil to a nonstick pan over medium heat. I love adding a few shakes of crushed red pepper to the oil to give the egg a little extra depth of spicy flavor.
While the oil heats up — in about 2 minutes — I like to get started toasting my bread so everything can come together at once. Once the oil is hot, cook your egg in whichever style you prefer. I enjoy my egg sunny side up, but if you accidentally crack the yolk — like I do every other time — scrambled eggs work wonderfully.
As the egg cooks, cut your avocado and mash one half with a fork while it is still in the skin. I find mashing the avocado this way makes for a better consistency and fewer dirty dishes. If you want to add even more flavor to this dish, you can use guacamole instead of avocado.
When your toast is perfectly golden and crisp, spread the avocado with your fork and season with salt, pepper and crushed red pepper.
When your egg is almost ready, season with salt and pepper in the pan and carefully transfer to the toast. Finish with a dash of crushed red pepper and you have a delicious, easy and nutritious breakfast in under 10 minutes.
Savory Snack
Ingredients:
Goat cheese
Avocado
Za’atar seasoning
Sourdough bread
Salt
Pepper
This toast is super easy to prepare and is a perfect after-class or pre-library snack.
Begin by toasting your bread, so it is crisp and golden — I prefer a little more crunch with this version. As your bread toasts, mash half an avocado in the skin. This is a great use for any leftover avocado in the fridge as well.
Once your toast is ready, spread the avocado and season with salt and pepper. Next, crumble goat cheese on top and spread gently with your fork. If you detest goat cheese, feta will work as a substitute.
Finish your toast with a sprinkle of za’atar seasoning blend and enjoy!
Protein-Packed Lunch
Ingredients:
Wheat bread
Avocado
Salt
Pepper
Tuna salad
Cherry tomatoes
This recipe creates an enticing, open-faced toast dish. By now, you know how this works — toast your bread until it is golden brown and crisp. It’s extra important to have a firm, crispy piece of toast for this recipe, otherwise your open-faced sandwich will be a soggy mess. You need the bite from the bread to balance out the softer, more creamy tuna salad and avocado.
Mash half of an avocado and spread generously across the bread. Top this with salt and a little pepper.
I love making this lunch when I have leftover tuna or chicken salad in my fridge — both taste great. Spread a few forkfuls of tuna salad over your mashed avocado.
If the tuna salad is a little under seasoned, feel free to add extra salt and pepper at this point. I used the tuna salad from Ivy Provisions and it was delicious.
For a garnish, I like to chop some cherry tomatoes and place them on top. They mix well with the other veggies in the tuna salad.
I hope you enjoy these recipes because they’ve sure saved me a few wallet emptying trips to Corner Juice. These recipes are both quick and easy, and they will definitely fill up a busy college student.
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