Easy avocado toast
FibroHiker
Posts: 398 Member
I looked up some posts on avocado toast on MFP and felt that people are making it WAY more complicated than it needs to be. Sure, if you're only having the avocado on the bread it's pretty boring and needs some oomph and therefore requires extra effort, but adding other more flavorful ingredients to the toast can make it much more easy in the morning.
How to: lightly toast a piece of rye bread (or any of your favorite bread), add 1/4th avocado mashed and spread (that's all!), A sprinkle of garlic powder, topped with smoked salmon, poached egg, and a sprinkle of salt and pepper.
Hardest part was getting everything out and ready while waiting for the water to boil. I had it for breakfast this morning and it was a nice change of pace.
(sorry, I still can't make the app work to post pictures from my phone)
How to: lightly toast a piece of rye bread (or any of your favorite bread), add 1/4th avocado mashed and spread (that's all!), A sprinkle of garlic powder, topped with smoked salmon, poached egg, and a sprinkle of salt and pepper.
Hardest part was getting everything out and ready while waiting for the water to boil. I had it for breakfast this morning and it was a nice change of pace.
(sorry, I still can't make the app work to post pictures from my phone)
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Replies
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I make guacamole since I'm mashing the avocado anyway. Had it this morning with eggs over easy.
I also love just plain multigrain toast with guac. It's delicious, not boring at all. 😉5 -
I have done this with chunky guacamole and I add reduced fat feta cheese and a hard boiled egg and its DELISH!! sometimes I'll sprinkle some hot sauce on it as well!!4
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I have you all beat! Open 100 calorie pack of Wholly Guacamole. Apply to toast. Consume. Quick and tasty!5
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Sorry, home made beats store bought any day of the week. 😁5
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Sorry, home made beats store bought any day of the week. 😁
Lol--I'd toast the bread--that's home made!
I generally consider anything that doesn't come out of a drive through window "home made". I hate kitchen time with the burning passion of a dying world, so can't even conceive the idea of spending half my morning getting ready time making breakfast....or any other meal.5 -
When I make my breakfast of avocado toast topped with eggs over easy, with a side of raspberries and blueberries, it takes less than 10 minutes. That includes the time it takes me to seed the avocado and make my guacamole. And that's not rushing. 😃4
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When I make my breakfast of avocado toast topped with eggs over easy, with a side of raspberries and blueberries, it takes less than 10 minutes. That includes the time it takes me to seed the avocado and make my guacamole. And that's not rushing. 😃
I'm not sure I spend 10 minutes in an entire day making food most days....maybe if you counted packing it up to take to work and stuff, I'd get close to that.4 -
I skip the bread, crack an egg in the hole in the middle and bake it in the oven.1
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I love playing around with recipes. That's a big part of what makes me able to stick to my meal plan. I realize that not everyone enjoys time in the kitchen. We've all got to find our own way on this journey. ☺2
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I love playing around with recipes. That's a big part of what makes me able to stick to my meal plan. I realize that not everyone enjoys time in the kitchen. We've all got to find our own way on this journey. ☺
I like cooking with other people or for special meals--I'm very popular at potlucks and holidays! But for everyday keeping body and soul together, I've found that there are very nice people that you can pay to bring you all the food you need
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lynn_glenmont wrote: »
But isn't '(1) cut avocado' actually several steps, including peeling the skin, removing the stone, and then washing your hands which are now covered in avocado goop before you can pick up the knife?2 -
I put Trader Joe's Everything But the Bagel seasoning on my avocado toast. Sometimes with an egg, sometimes w/o. SO good and easy!1
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floofyschmoofer wrote: »I skip the bread, crack an egg in the hole in the middle and bake it in the oven.
How long do you bake it? I've never had warm avocado...0 -
lynn_glenmont wrote: »
But isn't '(1) cut avocado' actually several steps, including peeling the skin, removing the stone, and then washing your hands which are now covered in avocado goop before you can pick up the knife?
Obviously, you need a lesson in prepping an avocado. 😂3 -
just_Tomek wrote: »lynn_glenmont wrote: »
But isn't '(1) cut avocado' actually several steps, including peeling the skin, removing the stone, and then washing your hands which are now covered in avocado goop before you can pick up the knife?
Slice avocado and twist to open.
One side will not have the pit.
Scoop flesh out with a spoon onto your toast.
Spread with the knife you used to cut.
Clean hands, about 1/4 price of the avocado in a pack. Also, at least you know you are just eating avocado.
Clearly you are all just way better than I am at successfully choosing an avocado in the right stages of ripeness
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lynn_glenmont wrote: »
I think it’s pretty much all a pain for little reward whether you cut something or squirt something. I’ve had avocado toast a handful of times and just don’t see what the attraction is. I use a meal delivery service for most of what I eat, so my favorite breakfast is whatever I grab and zap when I get to the office.0 -
lynn_glenmont wrote: »
I think it’s pretty much all a pain for little reward whether you cut something or squirt something. I’ve had avocado toast a handful of times and just don’t see what the attraction is. I use a meal delivery service for most of what I eat, so my favorite breakfast is whatever I grab and zap when I get to the office.
For me it's getting some healthy fats in the morning in a tasty way. The fats help to keep my stomach fuller for a little bit longer in the morning so I don't get hungry so soon before lunch.1 -
just_Tomek wrote: »just_Tomek wrote: »lynn_glenmont wrote: »
But isn't '(1) cut avocado' actually several steps, including peeling the skin, removing the stone, and then washing your hands which are now covered in avocado goop before you can pick up the knife?
Slice avocado and twist to open.
One side will not have the pit.
Scoop flesh out with a spoon onto your toast.
Spread with the knife you used to cut.
Clean hands, about 1/4 price of the avocado in a pack. Also, at least you know you are just eating avocado.
Clearly you are all just way better than I am at successfully choosing an avocado in the right stages of ripeness
When buying, remove the stem.
Brown? Perfect eating. Buy few and place in the fridge. They will not ripen any more and will be good for 1-2 weeks.
Green? Not ready.
Problem is, grocery stores that i go to never sell ripe avocados. They are all green AF.0 -
Avocados ripen well at home. If you want to speed things up place in a paper bag with bananas.2
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I keep all of mine in the fridge. I don't do the stem thing though I've heard of it. I do the gentle squeeze thing. I'm finally getting good at it. 😀2
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Ooh! Here's mine!
1) Smoosh avocado with some salt and malt vinegar.
2) Spread on toast2 -
I keep it pretty simple too, it's one of my favorite things to eat. Toast bread (sourdough is my favorite), spread mashed avocado, sprinkle with red pepper flakes and drizzle with Lemon olive oil. See my profile picture....LOL!2
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In one of my old cookbooks avocado was described as poor man's butter in Mexico. I like it with garlic salt as that's the way my mom used to serve it in the 70s on triscuit crackers.3
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lynn_glenmont wrote: »
But isn't '(1) cut avocado' actually several steps, including peeling the skin, removing the stone, and then washing your hands which are now covered in avocado goop before you can pick up the knife?
Peeling the skin? What's the point of that? You're making avocado toast. You don't need some neat avocado half all in one piece. Scoop it out and spread it on the toast, just like you would scoop the pre-made guacamole out of the tub to spread it.
ETA: What goop on my hands? My hands haven't touched the avocado flesh, just the outer skin, a knife, and a spoon.2 -
lynn_glenmont wrote: »lynn_glenmont wrote: »
But isn't '(1) cut avocado' actually several steps, including peeling the skin, removing the stone, and then washing your hands which are now covered in avocado goop before you can pick up the knife?
Peeling the skin? What's the point of that? You're making avocado toast. You don't need some neat avocado half all in one piece. Scoop it out and spread it on the toast, just like you would scoop the pre-made guacamole out of the tub to spread it.
ETA: What goop on my hands? My hands haven't touched the avocado flesh, just the outer skin, a knife, and a spoon.
See above on 'you're all way better at detecting perfectly ripe avocados than I am' In the world that I inhabit, avocados only seem to come in two kinds: rock hard, and rotten. One of these does not scoop nicely onto toast and needs to be peeled and sliced; the other might scoop perfectly onto toast but is actually going straight in the bin.
It's not just me, either; pretty much everyone I've ever talked to recognises this. Maybe it's a UK thing?2 -
lynn_glenmont wrote: »lynn_glenmont wrote: »
But isn't '(1) cut avocado' actually several steps, including peeling the skin, removing the stone, and then washing your hands which are now covered in avocado goop before you can pick up the knife?
Peeling the skin? What's the point of that? You're making avocado toast. You don't need some neat avocado half all in one piece. Scoop it out and spread it on the toast, just like you would scoop the pre-made guacamole out of the tub to spread it.
ETA: What goop on my hands? My hands haven't touched the avocado flesh, just the outer skin, a knife, and a spoon.
See above on 'you're all way better at detecting perfectly ripe avocados than I am' In the world that I inhabit, avocados only seem to come in two kinds: rock hard, and rotten. One of these does not scoop nicely onto toast and needs to be peeled and sliced; the other might scoop perfectly onto toast but is actually going straight in the bin.
It's not just me, either; pretty much everyone I've ever talked to recognises this. Maybe it's a UK thing?
Maybe it's a shipping distance thing? Although I'm on the east coast of the U.S., and I prefer the Haas (dark, bumpy, smaller) avocados, so they're coming 3,000 miles or more I would think, either from Mexico or California. Are yours coming from the Americas? Maybe having to cross an ocean adds so much extra time that they're picked really unripe.
I occasionally intentionally buy some that are still hard, and some that are already ripe, and the hard ones ripen fine at room temperature. The only time I see them go a little bad (I wouldn't say rotten -- I still eat them after cutting the bad bits out) is if they hang out too long in refrigerator after they get ripe. Too long is at least 5 days.
I used to have similar problems with pears. They would be rock hard and stay rock hard, then finally in one day they would be rotten. I think the shipping and storage in the food delivery chain has improved over the last decade or so, because it's now possible to buy pears in the grocery store and actually have them ripen at home before they get rotten.
ETA: I don't want to make you sad or jealous, but if I do want a nice neat avocado half for a fancy presentation, I usually find that once I've cut it in half, I can rest my index fingers at the blossom and stem end, on the cut side, and push gently with my thumbs on the skin at the fattest point, and the skin just inverts and the avocado flesh pops out in one piece. I might end up with just a little bit of avocado flesh on my index fingers.0
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