I am aware that avocado toast is a pretty basic and popular recipe nowadays, but as it is one that got both me and my little sister to realise that avocados weren’t just weird and mushy but could actually taste good, I thought I’d share my version. Everyone has their own flavour preferences and things they like to add, but these are my go to’s.
- x1 Large Avocado
- x2 Pieces of GF toast
- x1 Teaspoon of olive oil
- Pinch of Salt
- Pinch of black pepper
- Pinch of Garlic Granules (of course I must be careful with that one now)
- Shake of Paprika
– First of all, cut the avocado vertically in half and remove the stone. I then like to cut a criss-cross pattern into each half before scooping it out into a bowl and mashing it up, or if the avocado is ripe enough you can mush it with a fork in the skin, (there is definitely something about calling it ‘skin’ sounds weird…)
– Then shove your bread in the toaster and toast to whatever level of toastiness you prefer.
– When your bread is ‘cooked’ spread the avocado mush on the toast.
– Dribble half a teaspoon of olive oil on each slice and lightly spread.
– Sprinkle your salt, pepper, garlic, paprika/any other seasoning you fancy on top and voila! You’re sorted.
I often add an egg on top (either poached or fried) and possibly some mushrooms on the side to add more substance to the ‘dish’ as I am so professionally calling it, but really you can add anything you like. A bit of versatility, that’s what we all like isn’t it?
“I hate people who are not serious about meals. It is so shallow of them.” – Oscar Wilde | The Importance of Being Earnest