I get stuck in food ruts often. I don’t really consider it stuck, maybe I should say obsessed. Right now it is avocado. It is just so good and affordable and rich and delicious this time of year. So for the past year while everyone has been going on and on about how amazeballs avocado toast is, I have been eating soup and cold weather food. Well, there is nothing stopping me now. I am full on with the avocado toast. Here is how I like mine – on a super seedy, grainy and hearty piece of toast that is toasted until almost burnt. I like to let it cool completely so it is crisp. I load it up so you can barely lift the toast and eat while rolling my eyes back in my head. Not dramatic at all, I know.
When making this up one of many times, I knew it was something my Mom would enjoy. We were visiting my sister so she and I hatched a plan for brunch on Mother’s Day to celebrate. This is good for any meal of the day!
Please keep in mind you could mix this with so many options – the avocado is a base, build on this however you’d like.
Avocado toast – serves 2
- 1 avocado – mashed
- Juice of one lime
- ½ of a red, yellow, orange or green pepper, diced
- ¼ cup cilantro, chopped
- ¼ of a small red onion, diced
- 1 Roma tomato, seeded and diced
- Seasonings to taste – pepper, spicy salt, red pepper flakes, nutritional yeast, etc.
- 2 thick, grainy, seeded slices of toast
- 2 eggs, cooked to your preference
Mix together avocado through seasonings in a large bowl. Reserve any chopped veggies for garnish if you wish. Meanwhile, toast your bread and cook your eggs how you’d like. Scoop half of the avocado mix onto each slice of toast, serve with an egg and devour.
We enjoyed our meal with some venison sausage, cranberry lemon scones (recipe to come) and the best company a woman could want.