Spring & Summer Avocado Toast


  • 1 slice whole grain bread (use gluten-free if needed)
  • 1/3 -1/2 of a ripe Haas avocado (precise quantity depends on personal preference and size of avocado)
  • 1 onerous dish, naked as a jaybird and minced*
  • Kosher salt and black pepper to style
  • Optional extras: sauce or salsa; slice of vine-ripened tomato; ham, boiled bacon or smoke-cured salmon; contemporary basil and/or chives
Spring & Summer Avocado Toast
Spring & Summer Avocado Toast


  1. Toast the bread (I love it firm each for the feel and simple uptake by hand), and so unfold with the avocado. (I gently mash it with a fork, however you’ll be able to slice it if preferred).
  2. Spread the minced egg equally over the avocado, sprinkle with salt, pepper and any elective extras. you’ll choose to place a number of the elective toppings, just like the tomato or salmon, below the egg rather than on high.

*If you happen to own AN egg slicer, you’ll be able to create fast work of dainty AN egg by slicing it once, turning ninety degrees and slicing once more. For an additional fine mince, you’ll be able to rigorously rotate the egg ninety degrees from bottom to high and slice on longer.

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