Let’s face it; avocado toast might be one of the best culinary inventions out there, and it’s come a longgg way from “smushed avocados on toast for breakfast”. In fact, I’d argue avocado toast can now be considered a breakfast, lunch, or dinner food and because of this; the possibilities are really endless!
That said, I think every amazing avocado toast has these three things in common. First, it’s all about the quality of the avocado and the best of the best are ‘Avocados from Mexico’. They are plump, highly pigmented with that beautiful bright green and of course, extra creamy. Second, every avocado toast needs to have a good balance of salt and acid – these two ingredients are a must. Third, I am a strong advocate of always frying your bread in butter. Skip the toaster and throw that slice in a pan with some frothy butter instead (you’ll thank me later).
So that said, let’s get into it! I’ve put together five Avocado Toast recipes using the best of the best Avocados from Mexico – each one crafted based on a personality trait.
1. You’re sweet and a little spicy!? I mean, who isn’t. In that case – this Avocado Toast recipe is for you!
The age old saying “opposites attract” really lends itself here. The beautiful balancing act of sweet and spicy effectively brings each flavour out to its fullest and makes for the ultimate party in your mouth! The slight pop of the peppers and the smoothness of the avocado and honey, this is a must try.
Ingredients (makes 2 large toasts):
- 2 pieces of sourdough bread
- 2 tbsp butter
- 1 large Avocado From Mexico
- Juice from 1/4 lemon
- ~15 chili pepper pearls
- Chili-honey: combine 1.5 tbsp honey, 1 tsp chili flakes
- Flaky salt (to taste)
Preparation:
- Melt butter in a sauté pan over medium-high heat. Add bread and fry on each side for about 2-3 minutes until toasted.
- Mash together the avocado with lemon juice and spread over the fried bread. Add the chili pepper pearls, about 5-8 per slice depending on the size.
- Drizzle with chilli-honey and finish with a sprinkle of flaky salt, such as maldon salt. Enjoy!
2. Ohhh you like them boujee things huh?! I got you covered boo – this Avocado Toast recipe is for you!
In my opinion these days, going out for brunch is the new going out for dinner and since a lot of us haven’t been able to venture out as much this past year – making an elevated brunch at home has never been more warranted. Adding a poached egg to anything makes it feel fancy so topping it off with truffle is like the cherry on top of the cake if you ask me! And don’t fret, fresh truffles can be hard to find and pricey too, so opting for a healthy sprinkling of truffle salt does just the trick in the recipe and makes you feel boujee all the same.
Ingredients (makes 2 large toasts):
- 2 pieces of sourdough bread
- 2 tbsp butter
- 1 large Avocado from Mexico
- 1 tbsp vinegar
- 2 softly poached eggs
- Salt and Pepper to taste
- ½ of a fresh black truffle, shaved (option to substitute with truffle salt)
Preparation:
- Melt butter in a sauté pan over medium-high heat. Add bread and fry on each side for about 2-3 minutes until toasted.
- Add ½ a sliced avocado to each piece of toasted bread.
- To make the eggs, in two small bowls, crack one egg into each bowl and set aside.
- Meanwhile, bring a pot of water (just enough to barely cover the top of the eggs) to a soft boil and add 1 tbsp of vinegar. Once just boiling, create a gentle whirlpool by stirring the water in a clockwise direction and drop one egg at a time into the whirlpool. Poach over medium heat for about 2 minutes for softly poached eggs. Line a plate with paper towel and using a slotted spoon, remove the eggs and allow to dry for a couple minutes.
- Top the avocado toast with the poached eggs and season with salt and pepper.
- Using a mandolin or truffle shaver, shave half a fresh truffle over the toast. Enjoy immediately!
3. You’ve got an adventurous side hey!? Then this Avocado Toast recipe is for you!
Adventurous can be such a broad word and to me, adventurous is synonymous with explorative – and to explore (in my mind) is to be in nature. So this recipe is really inspired by the outdoor beauty that surrounds us.
Ingredients (makes 2 large toasts):
- 2 pieces of toasted ciabatta bread
- 2 tbsp butter
- 1 large Avocado from Mexico
- 4 pieces of smoked salmon
- 2 thinly sliced cucumber twirls and 2 carrot twirls
- 4 1/8 in slices of nori (dried seaweed)
- 1 tsp chives, chopped
- Spicy Mayo:
- 2 tbsp mayonnaise
- 1 tbsp siracha (less for less spicy)
- Juice from 1/2 lime
- A pinch of sesame seeds
Preparation:
- To make the spicy mayo, combine mayonnaise, siracha and lime juice. Mix well then set aside.
- Melt butter in a sauté pan over medium-high heat. Add bread and fry on each side for about 2-3 minutes until toasted.
- To the toasted ciabatta, add half of a sliced avocado to each slice, followed by twirls of smoked salmon, cucumber and carrot.
- Top with sliced nori, then drizzle with spicy mayo.
- Finish with sesame seeds. Enjoy!
4. You’re easy-going and just looking for something that’s delicious – no fuss? Then this Avocado Toast is for you!
I’ve said it before and I’ll say it again – I could eat this everyday. I love an avocado toast where the Avocados from Mexico are the star – and in this recipe – they really shine! I also find this makes for the perfect grab ‘n go breakfast or a great work from home lunch too.
Ingredients:
- 1 Bagel
- 2 tbsp butter
- 3-4 tbsp cream cheese
- 1 large Avocado from Mexico
- Juice from 1/4 lemon
- A pinch of garlic powder
- Salt & Pepper to taste
- A pinch of sesame seeds
Preparation:
- In a small bowl, combine avocado, lemon juice, garlic powder and salt and pepper. Mash well and set aside.
- Melt butter in a sauté pan over medium-high heat. Add the bagel, cut side down and fry for about 2-3 minutes, or until toasted.
- To the toasted bagel, spread cream cheese followed by the avocado mixture.
- Finish with sesame seeds. Enjoy!
5. So the pandemic made you hone up on those cheffy skills huh!? Well Chef, this Avocado Toast is for you!
So you got into the Food network over the past year, did ya? Good for you because cooking is, after all, one of the most fulfilling and creative hobbies out there if ya ask me! I personally have loved seeing every day cooks turn into home chefs over the past year by honing in on those knife and plating skills. In this recipe, I had fun playing with various textures and contrasting colours to bring this dish to life!
Ingredients (makes 2 large toasts):
- 2 slices of toasted sourdough
- 1 large Avocado from Mexico
- Whipped Goat Cheese:
- 50g goat cheese
- 1 – 1.5 tsp fresh lemon juice
- ½ tsp fresh rosemary, finely chopped
- A pinch of garlic powder
- Garnishes: Pea shoots, edible flowers such as pansies, flaky salt
Preparation:
- In a food processor or blender, combine goat cheese, garlic powder and fresh rosemary. Slowly stream in the lemon juice, starting with 1 tsp and adding an additional ½ tsp if needed. (You can always add more but you can’t add less and all cheese varies in moisture level). Blend until smooth and creamy, then transfer into a piping bag.
- Melt butter in a sauté pan over medium-high heat. Add bread and fry on each side for about 2-3 minutes until toasted.
- To each slice of toasted sourdough, add ½ an avocado that’s been thinly sliced and fanned into a circular shape.
- Next, pipe on 4-6 tsp of the whipped goat cheese mixture then delicately add the edible flowers and pea shoots.
- Finish with flaky salt. Enjoy!
CHEZ CHANELLE 