I read that avocado consumption has hit record highs due to the pandemic, not only do we want to eat and live healthier but we are eating more at home. It is said “healthy eating is the post-pandemic luxury”. According to Wikipedia, Gwyneth Paltrow has been credited with the popularization of avocado toast and as the popularization of the food grew with social media it was recreated by food bloggers and followers of the “clean living” trend. A trend that has reportedly increased the price of avocados. But be that as it may, avo on toast is absolutely delicious, packed with nutrients and other health benefits and worth making no matter the trend.
Since we are heading into the festive season, where time spent with family or relaxing next to the pool is much more important than being stuck in a kitchen, avo on toast is a quick and easy meal on its own or as part of a bigger spread. Here are 6 ideas for brunch, breakfast or lunch this coming holidays.
Chickpeas and Chorizo. The spiced smokiness of the chorizo works so well with the creaminess of the smashed avo. The chickpeas add more texure and all those colours look so inviting.
1 large avo, mashed with lemon juice, sea salt and black pepper
2 slices sourdough toast
200g chorizo sausage, sliced
splash of vegetable oil
1 sweet pepper, deseeded and sliced
1 tin chickpeas, drained
chopped fresh parsley
Heat a splash of oil over medium-high heat and fry the chorizo slices till crisp
Remove the chorizo with a slotted spoon and fry the pepper slices until softened
Add the chickpeas and chorizo and cook for another 5 minutes
Spread the mashed avo on the toasted bread
Spoon the chorizo and chickpeas on top
Sprinkle with the parsley
Season as preferred and serve
Lemon Labneh, Cucumber Ribbons and Edamame Beans. This is summer on a plate. Cool, fresh, zesty and the prettiest of greens together.
1 large avo, thinly sliced and fanned
2 slices sourdough toast
about a ⅓ cup labneh
juice and zest of 1 lemon
1 small cucumber, shaved in ribbons
a handful edamame beans
Mix the lemon juice into the labneh and spread on top of the toast
Place the avo on top and fan the slices
Top with the cucumber ribbons and edamame beans
Sprinkle the lemon zest on top
Season as preferred and serve
Miso Creamcheese, Grilled Mushrooms and Sesame Oil. This idea packs a punch of umami from the miso and mushrooms. The black sesame seeds add texture and some drama colour against the green of the avocado. Taste as you add the miso to the cream cheese to get the right flavour, too much miso will be overpowering and spoil the sandwich.
1 small avocado, peeled and cubed
2 slices sourdough toast
1 clove garlic, mashed
4 black mushrooms, sliced
olive oil for frying
about a ⅓ cup cream cheese, softened
1 – 2 tsp red miso
sesame oil and seeds to serve
Fry the garlic in the oil over medium heat until soft
Add the mushrooms and saute for another 5 minutes or so until cooked
While the mushrooms cook, mix the cream cheese with 1 tsp miso
Taste and add more miso until you have the desired flavour
Spread the cream cheese on the slices of toast
Arrange the mushrooms on top
Top with the avocado cubes
Dress with the sesame oil and seeds
Season as preferred and serve
Aleppo Pepper Prawns and Aioli. Prawns and avocado is a winning flavour and colour combination. Here I added Aleppo pepper, named after the Syrian city but now largely grown in Turkey due to the war. It is a spicy pepper with tangy fruit and cumin undertones and is delicious. Not the easiest to find, so if you ever see it, grab a lot! You can use any dried chili flakes or paprika as an alternative.
1 large avo, sliced
2 slices sourdough toast
8 large prawns, deveined and peeled
vegetable oil for frying
1 tbsp Aleppo pepper
2 tbsp aioli (garlic mayonnaise)
snipped chives for garnish
Heat the oil over medium-high heat in a pan and flash fry the prawns until cooked through and pink
Arrange the slices of avocado on the slices of toast
Top with the prawns and sprinkle liberally with the Aleppo pepper
Drizzle with the aioli and sprinkle with the chives
Season as preferred and serve
White Bean & Roasted Garlic Hummus and Dukkah. I can’t do a post about avo on toast and not do a vegan version. The roasted garlic adds a much richer garlic flavour than raw and using white beans for “hummus” makes a delicious change from chickpeas.
1 large avo, mashed with lemon juice, sea salt and black pepper
2 slices sourdough toast
1 tin cannellini beans, drained
3 cloves garlic, roasted until soft and squeezed out of the skins when cool
3 tbsp tahini
1 tsp ground cumin
juice of half a lemon
1 tbsp dukkah
Place the beans, garlic, tahini, cumin and lemon in a food processor and pulse until smooth
Season as preferred, adding more lemon juice if needed
Spoon the mashed avocado on the toast
Swirl the bean hummus on top
Sprinkle with the dukkah
Season as preferred and serve
Asparagus, Boiled Eggs and Harissa Mayo. A poached egg is synonymous with avo on toast but if your poached egg skills are as bad as mine, boiled eggs come to the rescue! Add some asparagus, mix some spicy harissa with mayo and you have the most delicious sandwich.
1 large avo, sliced
2 slices sourdough toast
2 boiled eggs, halved
6 asparagus spears, steamed
3 tbsp mayonnaise
1 tbsp harissa paste
Place the avo slices on the toast
Top with the boiled eggs and asparagus spears
Mix the mayo and harissa and spoon on top
Season as preferred and serve
I hope you enjoy these recipe ideas for Avo on Toast. If you’ve made any of the versions, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy.
If you are looking for more easy ideas, my cookbook, Drunk and Hungry is available as a digital download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. The book has just been announced as the South African winner in the Digital Books category in the Gourmand World Cookbook Awards. It will now compete against 10 other international titles for Best in the World in Jun 2021 at the Cookbook Fair in Paris. To celebrate that achievement the first 100 orders in December can buy the book for R59 only. You can purchase the book by clicking on this link.
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