- Put some chunks of perfectly ripe avocado on crunchy toast. I haven’t buttered the toast as the avocado serves the purpose.
- Mash up the chunks roughly with a fork and spread them about a bit so that they cover the toast.
- Top with a poached egg and then a sprinkle of salt and a few dashes of sriracha. A runny poached egg is perfect as the yolk can run and mingle with the avocado.
- Serve immediately.
Tag Archives: avocado
Avocado for breakfast is a continued passion for me. The creamy nuttiness of soft, ripe avocados is a taste that can be savoured again and again, and I will never tire of it. And I keep trying different combinations of what can be done with this wonderful produce, often depending on what else I have in the fridge at the time.
This morning, I remember led a box of mixed heirloom tomatoes that I had bought the other day. Different shapes, colours and sizes, these little gems are so attractive to look at. I’m the first to admit that I’m no tomato connoisseur but even I could make out some subtle differences in taste between them. And with no sundried tomatoes in the house, what better alternative on my avocado breakfast?
- Take one slice of toast. I used a big slice of tiger bread (or giraffe bread as some shops call it nowadays). Definitely make it crunchy, the contrast in texture to the other ingredients is a delight.
- Layer on slices or chunks of ripe, soft avocado. You could mash it up slightly with a fork, if you feel like having a more even spread.
- Cut up some heirloom tomatoes into rough chunks. Don’t need to be fancy, just don’t keep the bite-sized. Scatter them across the toast.
- Also add chunks of mozzarella (cut around the same size as the tomatoes).
- Sprinkle a pinch of salt and then add dots of sriracha sauce.
- Serve immediately.
Continuing the theme of avocado breakfasts, here is another gem that resulted from an impromptu raid through the fridge for leftovers and things that needed fnishing up.
- Take one slice of toast. I had used a multiseeded brown bread. It needs to be crunchy to add that exta bit of texture in contrast to the softness of the avocado and mozzarella.
- Slather it with some philadelphia cream cheese and red pepper hummus
- Layer on some mixed italian salami
- Top with chunks of fresh avocado and mozzarella
- Drizzle with a little flavoured olive oil. I used some that was left over from a jar of homemade thyme, rosemary and garlic flavoured sundried tomatoes. You could also alternatively dot it with sriracha sauce for an extra kick
Avocados are something that I tasted for the first time when I came to the UK, and I immediately fell in love with the delicate nutty flavour of these wonderful wonderful fruit. And they are so versatile, fitting into recipes for all meals. Here are a couple of my favourite breakfast ideas using avocados. I think the subtle nuttiness of the fruit combines very well with the intense hits of the sriracha sauce, and the soft mellowness of texture perfectly offsets the crunch of the underlying toast.
Here’s another slightly unusual soup combination. Avocado and crab both have farily subtle flavours and work really well in this warm soup. A hint of cumin and paprika provide gentle back notes of spice, but need to be carefully adminstered so as not to overpower the dish. A hint of tanginess from lemon juice makes this a comforting soup a reminder of fresh summer salads.