Avocado Breakfast Toast

All the rage now, this breakfast dish is a variation on guacamole and served on toast.


You really can serve it for breakfast, brunch or lunch. It seems every restaurant in Chicago that specializes in the morning meals has a variation on the menu. It's nice because it is vegetarian until you sprinkle some bacon on the top (delicious!) and it's also filling. If you think people will be turned off by the avocado title, call it guacamole toast and the'll be all in.

The ingredients are pretty much up to you and very open to whatever your family likes best and when you're serving it. Add a little cayenne pepper or Tabasco sauce if your family likes a little kick at brunch or lunch. Add some crumbled cooked bacon on top for the meat lovers in the house. Sprinkle with some grated cheese and give it 30 seconds under the broiler for the dairy fans.

My basic always-included items are:

  • chopped fresh seeded tomatoes
  • finely chopped onion/shallot
  • minced fresh garlic (don't over do it)
  •   (substitute garlic powde
  • Squeeze of a small lime or a dash of lime juice.
  • Italian/French bred for toasting
  • fresh, ripe avocado

Instructions
Cut the avocado (1/2 per person) in half and remove the stone. Scoop the flesh into a bowl and mash leaving some small whole chunks. Add the above and your favorite ingredients and gently stir together being careful not to turn the mixture into a paste.

Toast (in the toaster or in the oven) some good quality, crusty French or Italian bread. If you like, rub a little olive oil on it and sprinkle on a little seasoned salt of your liking. When the toast is ready, cut into pieces easy to pick up.

Place the toast back together on a plate to form the original piece. Top with the avocado mixture and serve.

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