It seems rather silly to post a recipe for avocado toast because what’s to it?

However, like with all things there is a method to the proverbial madness and you want your avocado toast to come out scrumptious and dashing looking, good enough to be on the cover of GQ. They’re an amazing snack for lunch, a light dinner snack and my very own personal fave – breakfast. Avo on toast is the breakfast of champions, glamorous enough and guaranteed to be on everyone’s Instagram feed, because after eating it you’ll be able to leap tall buildings and will want to swim alongside whales.

It’s become the hottest breakfast food, scarfed by celebrities and heath foodies alike. Yes, avocado toast is going to be your new BFF and you’ll bypass the archetypal cereal aisle and toss every staid English muffin out the window.

Avocados are mana from the Gods, not to mention giants from a nutritional aspect, as they are a great source of fiber and loaded with monounsaturated fat (to support healthy cholesterol levels), high in vitamin E, B, C, K and potassium.

Every restaurant menu offers this simple fare and for something as modest as toasted whole grain bread, mashed avocado, EVOO, rock salt a sprinkle of red pepper flakes with a dash of lemon juice, you’ll probably end up paying a whopping $15.00.

Here are a few things to ensure that you avo toast is the best on the planet. Since it’s a blank palette, add as much flair as you want to make it Instagramable worthy.

  • Ensure your avocadoes are ripe and not bruised
  • Select a solid, whole grain or wheat bread and stay away from white (after all this is supposed to be healthy!) ensuring the slices are thick an sturdy to support the weight of the toppings. If you are going to opt for a white variety, choose a rustic, crusty sourdough (good for a lunch or dinner snack)
  • Ensure there’s enough salt and citrus (lemon or lime) to bring out the avocado flavor
  • High quality EVOO (Extra virgin olive oil to tie it all together


    • Dollop of cottage cheese or extra creamy burrata cheese
    • Slices of radish, cucumber, chopped tomatoes (or sliced cherry tomatoes), jalapeño or Fresno chilies
    • Sundried tomatoes
    • Smoked salmon
    • A poached egg or sliced boiled egg
    • Fresh herbs (cilantro or basil), baby arugula or spinach
    • Rub a fresh clove of garlic on the bread to add additional depth (optional mostly for lunch or dinner snacks)
    • Pickled cucumbers or red onion
    • Sliced strawberries, feta cheese and a drizzle of EVOO and balsamic glaze
    • Sprinkles or cayenne pepper, smoked paprika or red pepper flakes
    • Pumpkin seeds, sunflower seeds or sesame seeds (black or white), toasted pine nuts
    • Chipotle mayo, Cotija cheese, chopped cilantro and pickled Fresno chilies (Mexican twist)











1 ripe avocado – pitted and peeled – mash it in a bowl with a fork till chunky

2 thick slices of whole grain bread – toasted


Sea salt

½ lemon or lime

Red pepper flakes (optional)

Fresh black cracked pepper

After mashing the avocado, toast the bread and drizzle with EVOO and add a small sprinkle of salt. Add the coarsely mashed avo, a bit more salt, squeeze the lemon or lime and any toppings you want. Serve while the toast is still warm.

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Pantry Rat