Who doesn’t love avocado toast? It’s definitely a simple go-to breakfast at our haus. I felt inspired to spruce up the basic avocado toast with 4 easy variations. These were made with premade sauces and roasted veggies that I picked up at our local grocery store, New Seasons, but you could definitely make them all on your own. Pack them for an on-the-go lunch during the work week, or weekend trip to the beach or forest.
If you’ve never roasted tomatoes, this is a great opportunity to give it a try. New Seasons sells them roasted and soaked in oil at the olive bar, but in the summer I love to roast my own. I will definitely be sharing a more in-depth roasted tomato recipe once tomato season is upon us, so stay tuned!
Do you have a favorite toast recipe or combination of toppings? I would love to hear some of your great ideas.
Toast Four Ways
[Serves 2-4]
8 slices of your favorite bread (I use Happy Campers Gluten Free)
Hummus, Cucumber with Lemon and Dill
2 slices of bread, toasted
4 tablespoons hummus
8 thin slices of cucumber (or enough to cover the toast)
fresh dill to garnish
a couple slices of lemon
sea salt
- Spread hummus on toasted slices of bread. Top each with thinly sliced cucumbers. Sprinkle with fresh dill, sea salt and juice from a slice of lemon.
Avocado and Roasted Garlic with Microgreens
2 slices of bread, toasted
1/2 an avocado
10-15 cloves of roasted garlic
microgreens to garnish
sea salt
freshly ground pepper
- Spread smashed avocado on toasted slices of bread. Top each with roasted garlic cloves. Sprinkle with microgreens, sea salt and freshly ground pepper.
Chèvre, Roasted Tomato with Mint
2 slices of bread, toasted
4 tablespoons chèvre
5 slices of roasted tomatoes
julienned mint to garnish
sea salt
freshly ground pepper
- Spread chèvre on toasted slices of bread. Top each with slices of roasted tomatoes. Sprinkle with mint, sea salt and freshly ground pepper.
Fried egg with Pesto
2 slices of bread, toasted
2 eggs, fried
4 tablespoons pesto (I used vegan arugula hazelnut pesto)
- Fry eggs in small cast iron pan, one at a time, over medium heat. After about 3 minutes, turn heat off and cover pan with a lid for another couple minutes to finish cooking egg.
- Spread pesto on toasted slices of bread. Top each with a fried egg. Sprinkle with salt and pepper, if desired.
