Avocado Toast

 

Mix up your classic avocado toast with fresh herbs, nuts, or extra protein for that extra energy boost and nutrient hit in the morning.

If your feeling a Mediterranean vibe, try adding snacking tomatoes, basil, cherry bocconcini and a drizzle of caramelised balsamic vinegar.  On the other hand, if you love Mexican food, try smashed avo with chargrilled corn, chilli, coriander and a good squeeze of lime over the top, deliciosa!

Scroll down for some more avo toast inspo; we have all the fave cuisines and locations covered!

 

The Mediterranean

INGREDIENTS

  • Half a ripe avocado
  • A small handful of snacking tomatoes, sliced in half
  • 6 baby bocconcini, sliced in half
  • 1 tsp caramelised balsamic vinegar
  • 4-5 basil leaves
  • Pinch sea salt
  • 2 slices sourdough toast

METHOD

  1. Lay thin slices of avocado over two slices of sourdough toast.
  2. Pile on top the tomatoes and baby bocconcini.
  3. Add a drizzle of caramelised balsamic vinegar, a pinch of sea salt, and fresh basil leaves.

 

Mexican Avocado Toast

INGREDIENTS

  • 1 ripe avocado
  • ½ corn cob
  • ½ lime, juiced
  • 1 tbsp coriander leaves
  • Pinch smoked paprika
  • 1/2 small fresh red chilli, finely sliced
  • Pinch sea salt
  • 2 slices sourdough toast

METHOD

  1. Remove the husk and corn threads off the corncob.
  2. Warm up a heavy-duty fry pan or cast iron pan to medium to high heat.
  3. Add the corn cob and toast until lightly blackened. Use tongs to rotate and cook evenly.
  4. Once charred, slice off the corn kernels from the cob.
  5. Add them to a mixing bowl along with the juice of half a lime, a good pinch of smoked sweet paprika, the coriander leaves, red chilli and a pinch of sea salt. Stir to combine.
  6. Smash the avocado, and place over two slices of sourdough toast. Pile the charred corn mixture over the top. Add some extra coriander leaves to serve.

 

The Nordic

INGREDIENTS

  • 1 ripe avocado
  • 2-4 slices smoked salmon
  • 1 cucumber
  • 1/2 red onion thinly sliced into half moons
  • 1 ½ tsp sugar
  • ¼ cup apple cider vinegar
  • ½ cup water
  • Pinch nigella seeds
  • 2-3 fresh dill sprigs
  • 2 slices sourdough toast 

METHOD

  1. To make the quick pickled red onions: combine the water, vinegar, and sugar into a small saucepan on medium heat, stirring while the sugar dissolves. Once the sugar has dissolved pour the hot liquid over the thinly sliced red onions and set aside to pickle for 10-15 minutes or until they are soft.
  2. Using a vegetable peeler, peel the cucumber lengthways to create ribbons.
  3. Lay thin slices of avocado over two slices of toast.
  4. Pile on top a layer of cucumber ribbons, thin slices of smoked salmon, and a good helping of the pickled onion.
  5. Follow by a few sprigs of fresh dill, a sprinkle of nigella seeds, and a squeeze of lemon.

 

Avocado toast with poached egg and green goddess sauce

 INGREDIENTS

  • 1 ripe avocado
  • 2 very fresh free-range eggs (the fresher the egg the better for poached eggs)
  • 1 tbsp parsley leaves
  • ¼ cup mint leaves
  • 1 tbsp lemon juice
  • ½ tbsp olive oil
  • Pinch sea salt
  • Pinch cracked pepper
  • 2 slices sourdough toast

METHOD

  1. To make the green goddess sauce: combine in a blender or small food processor 1/3 of an avocado, mint and parsley leaves as well as the lemon juice, olive oil, and a pinch of sea salt.  Blitz until it resembles a smooth creamy sauce.
  2. To poach the eggs; bring a small saucepan filled with water to the boil, then down to simmer and wait till the bubbles at the bottom of the saucepan stop. Crack an egg into a small cup, gently submerge the bottom half of the cup into the water, and gently pour the egg into the water. Repeat the process for the 2nd egg. Allow the egg to poach in the water for 3-4 minutes for a runny egg or longer if you prefer a harder egg. Using a slotted spoon gently lift the egg out of the water and place it on some kitchen paper to dry off.
  3. Serve with the remainder of the avocado cut into cubes piled over 2 slices of sourdough toast.
  4. Add the poached eggs, a good pinch of freshly cracked pepper and sea salt. The green goddess sauce can be served on the side or spooned over the top of the eggs.

 

 The Bondi avocado toast

 INGREDIENTS

  • 1 ripe avocado, diced into cubes
  • 1 ½ tbsp creamy Danish fetta
  • 1 tbsp mint leaves, finely chopped
  • 1 tsp lemon juice
  • Pinch sea salt and fresh cracked pepper
  • 2 slices sourdough toast

METHOD

  1. Combine the avocado, fetta, mint and the lemon juice into a mixing bowl. Lightly toss to combine all ingredients.
  2.  Serve with the avocado mix piled over 2 slices of sourdough toast.
  3. Sprinkle over with sea salt and fresh cracked pepper.

 

The Byron Bay avocado toast

 INGREDIENTS

  • 1 ripe avocado
  • 2 tsp Dukkah nut and spice mix (Spice and Co)
  • ¼ lemon sliced
  • Pinch sea salt
  • Micro herbs for garnish
  • 2 slices of sourdough toast

METHOD 

  1. Lay thin slices of avocado over two slices of toasted sourdough.
  2. Sprinkle over with the Dukkah nut and spice mix.
  3. Serve with micro herbs to garnish.

 

Haloumi avocado toast

INGREDIENTS

  • 1 ripe avocado
  • Small handful of sprouts
  • 2-3 radish
  • 4 slices of haloumi
  • Olive oil for cooking
  • ¼ lemon sliced
  • Pinch sea salt
  • 2 slices sourdough toast
  • Micro herbs for garnish

METHOD

  1. Fry the haloumi in a heavy based fry pan on medium heat with a little olive oil. Flip over to cook the other side once they golden brown.
  2. Lay thin slices of avocado over two slices of toasted sourdough.
  3. Pile over the top the sprouts and thinly sliced pieces of radish and the fried haloumi.
  4. Serve with micro herbs to garnish and slices of lemon to squeeze over the top.

 

Recipe, styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.