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Toasts with avocado

Avocado Toast

The prettiest, healthiest, most balanced breakfast! Avocado toast is a great way to start the morning. Avocado is very good for you, thanks especially to its healthy fats; it often stands in for butter, as it does in this recipe. Vary the other toppings however you like.

katushafin

Recipe author

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Composition / ingredients

Servings:

Bread (3 slices)

Avocado

Eggs

Salmon (a piece of lightly salted salmon)

Cherry tomatoes

Lemon (juice of a quarter lemon)

0.25

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 6 g

Fats 39 % 12 g

Carbohydrates 42 % 13 g

180 kcal

GI: 33 / 0 / 67

Cooking method

Cooking time: 20 min

Step 1:

How do you make avocado toast? Get your ingredients ready. Use any bread you like — whole-grain makes it more nutritious, a dark rye is nice for rye lovers, and white gives a milder flavor. I'm making mine with a poached egg, lightly salted salmon, and cherry tomatoes.
Step 2:

Slice the bread if it didn't come pre-sliced. Then toast it however you like: in a toaster, a toaster oven, or a grill pan. If you don't have a grill pan, a regular skillet works.
Step 3:

Poach the egg. How do you poach an egg? Bring water to a boil in a small pot, then lower the heat so it's barely simmering with small bubbles. Stir a fork through the water to make a whirlpool and quickly slip in the egg (it's best to crack it into a cup first). Don't touch the egg until it's done — about 4 minutes.
Step 4:

Lift the egg out with a slotted spoon and set it on a paper towel to drain.
Step 5:

Wash the avocado, halve it, and remove the pit. Scoop out the flesh with a spoon.
Step 6:

Mash the avocado flesh with a fork. Add the lemon juice and a little salt to taste.
Step 7:

Spread the mashed avocado on the toast.
Step 8:

Top with the poached egg, sliced cherry tomato, and a slice of salmon. Serve right away. Enjoy!

Avocado is the star of this dish, so choose it carefully. Check the skin: if it has black spots, skip it — the fruit is spoiled inside. Ideally an avocado should give slightly to the touch, but stores often have very firm ones. You can ripen those at home: put the avocado in a paper bag with an apple or banana, and it'll soften in a few days. I showed the most classic toppings, but it's up to you. You can combine them into a big toast, eggs-Benedict style: spread avocado on the toast, add a slice of fish or ham, top with a poached egg, and be sure to spoon hollandaise over it! These toasts are also good with cucumber or radish. Garnish with herbs that suit your toppings.
Always wash eggs before using them, since even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, see our article on pots.
Choose tomatoes that are juicy but firm. Soft ones don't hold their shape — they'll fall apart into mush as you slice and cook them and spoil the look of the dish.