Does avocado toast count as a recipe? I say it does.
It’s what I’ve been eating practically every day for the last month for breakfast, and this my favorite version.
Shall we, toast?
I wanted to share this 5-minute, 3-ingredient recipe because it includes some tips on my favorite gluten-free breads, as well as my tried-and-true methods for keeping avocados perfectly ripe for up to 3-4 days! See the recipe notes for all the details.
Plus, I find the topping combinations to be simple but spot-on.
Here’s the deal. Toast bread, add avocado, smash. SO FUNS.
MY GO-TO AVOCADO TOAST
Author: Minimalist Baker
Recipe type: Breakfast, Snack
Cuisine: Vegan, Gluten-Free
- 2 slices bread, toasted (see notes for GF recommendations)
- 1/2 – 3/4 ripe avocado (see notes for tips!)
- 1-2 Tbsp (5-10 g) veganparmesan
- (optional) Pinch red pepper flake
- Toast bread in the oven or toaster. Top with ripe avocado and use a fork to smash. Top with vegan parmesan cheese and (optional) red pepper flake. Eat, repeat, enjoy!
*My two favorite gluten-free breads are Udi’s Whole Grain Bread, and a Portland brand called New Cascadia (which is dairy- and egg-free)! Udi’s does contain egg, so if you don’t do eggs, I’d recommend trying to order some New Cascadia or seek out local bakery options.
*To keep your avocados in perfect ripeness, buy when nearly ripe. When ripened (soft to the touch), slice and use. Then store leftovers in a plastic bag with the pit still intact. It should stay in the refrigerator for 2-4 days! Slice off any brown edges before use.
*Nutrition information is a rough estimate for two slices of toast with 1/2 avocado and both of the suggested toppings.
Serving size: 2 slices avocado toast Calories: 362 Fat: 25.1 g Saturated fat: 5.2 g Carbohydrates: 29.8 gSugar: 2.1 g Sodium: 300 mg Fiber: 10.2 g Protein: 9.9 g
Find complete recipe here