Avocado toast: apparently stereotypical meal of millenials. There have been articles written about how millenials spend too much money on avocado toast and that’s why they can’t afford to buy a house….but let’s not get into that. The real question I have to all the haters out there is: have you actually tried it? It’s pretty damn good, especially when you do it up with yummy toppings.
Avocado Toast is a Flexible Breakfast
This is an extremely flexible recipe. It calls for chopped up jalapenos and jalapeno juice, which can get spicy. Don’t like spicy? Skip the jalapenos and juice. Don’t like tomatoes, onions, or peppers? Substitute a different veggie or topping. Mushrooms and bacon also go deliciously on this toast. I enjoy taking the extra time to toast the bread on the stove-top. It comes out with a nice golden, buttery crisp. However, if you’re feeling lazy, the regular old toaster will do. This recipe should act as a kind of guideline that you can personalize in any way you feel like!
This avocado toast is excellent when topped with an over-easy egg. I use Nellie’s Free Range Eggs….they are delicious. Their farms are certified humane, which means that they follow the highest standards of humane farm animal care. Not only do they treat the chickens well, but the eggs are SO TASTY. They are definitely worth the extra couple dollars just for the improved taste over regular eggs.
[I also use Nellie’s eggs when I make quiche. Check out my recipe for super easy and delicious quiche.]
So, let’s get down to it. Here is my recipe for avocado toast including several toppings you can add to make it a little more exciting!
- 1 ripe avocado
- 3 tbsp pickled jalapenos with juice (less or more to taste)
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- dash of salt
- 2 tbsp olive oil
- 1 bell pepper (red, yellow, or orange)
- 1 large yellow onion
- 1/2 cup grape or cherry tomatoes
- 4 slices multigrain bread
- 2 tbsp butter
- 4 eggs
- Preheat oven to 425 degrees. Chop pepper and onion into bite-sized pieces. Slice tomatoes in half.
- Toss peppers, onions, and tomatoes with the 2 tablespoons of olive oil. Spread out on a baking sheet. Bake for 15-20 minutes, or until veggies are starting to brown on the top.
- While veggies are cooking, peel and seed the avocado. Smash avocado in a bowl with a fork until it looks like guacamole.
- Mince pickled jalapeno peppers with a knife. Add to avocado. Splash some jalapeno juice in with the avocado (to taste - add more if you like spicy, skip if you prefer mild). Add garlic powder and pepper. Mix with fork until combined.
- Butter both sides of each piece of bread. Heat a pan (big enough for two pieces of bread) on medium high heat. Toast each side of each piece of bread until golden brown.
- Cook eggs whichever way you prefer. (I like them over-easy so then the yummy yolk runs all over the toast!)
- While the eggs are cooking, spread the avocado mixture equally on each piece of toast. Add toppings on top of the avocado mixture equally on each piece of toast. Top each piece of toast with cooked egg.
This is a very flexible recipe. Add or take away any toppings you like! Mushrooms and bacon also go very well as toppings. Don't like spicy? Don't add jalapenos. Toasting the bread on the stove top adds a really delicious, buttery crunch to the toast... but you can use a toaster if you want. This is how I make my avocado toast, but it's totally just a guideline. Make this recipe yours!
There you have it! This would work great if hosting brunch for a few people. Prepare all of the toppings and toast before your guests arrive, and then while they are creating their avocado toast masterpiece, you can cook their eggs to order. Mmmm my mouth is watering just thinking about it. Enjoy!