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
1.) 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
1.) 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
1.) 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)
1.) 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.
2.) Spread pesto on toasted slices of bread. Top each with a fried egg. Sprinkle with salt and pepper, if desired.
