Categorize avocado toast next to kombucha and kale in the “trendy food category”. I think most people love avocados, but they’ve really been finding their way into a ton of new recipes lately. Avocado toast being one of the newest trends.
I love, love avocados and eat them with about 30% of my meals, but avocado toast took a little while for me to come around to. After some trial and error at home, I realized it was a texture thing. When you put the avocado on the toast, it has a tenancy to make the toast soggy. But… if you grill your toast before you add the avocado, then, you get a really good texture difference. I also decided to throw some scrambled eggs on top of my avocado toast too, because why not?
Here is my super simple recipe for breakfast avocado toast:
1 slice quality sour dough bread
1 egg scrambled
1 tablespoon ghee or grass fed butter
1/4 teaspoon red pepper flakes
1/8 teaspoon paprika
fresh ground pepper & sea salt to taste
Diced green onion to taste
Start by popping your bread in the toaster to get a little color on it. Then butter both sides of the bread and grill each side on a stove top skillet until crispy. You want both sides to have a good crunch on them so it holds up the toppings. While your toast is grilling, scramble one egg. If you whip your egg really well (we use our nutribullet), you don’t need any milk, it will be fluffy all on it’s own.
Once your toast is done, smash half an avocado on one side of the bread and leave open face. Then sprinkle your paprika and chili flake. If you don’t like heat, I wouldn’t put the chili on it. Then add your scrambled egg. You can put a fried egg too, that’s totally up to you. Salt and pepper your egg and add your green onions.
That’s it, you’re done. Cut and serve or eat it with two hands.