A SoCal girl obsessing over avocado toast is pretty cliché. I give you that, but you have got to admit that this basic combination of ingredients is awesome for a quick bite and even better if you can jazz it up a bit. In my years of bike ride brunch stops and guiding premiere bike tours at luxury hotels, I have had what seems to be an infinity of iterations of that smooth green fruit on different cuts of bread. With enough time in the kitchen during quarantine, I have finally mastered what I consider the ultimate breakfast toast that I could eat every day of the week. Check out the recipe to learn more about this better-than-basic meal that one could easily make tweaks to for different diets (vegan, vegetarian, paleo, gluten-free, etc.).
I personally can not stand a long-winded autobiographical essay about a recipe so let’s get right into whipping up this open-faced sandwich.
Ingredients (1-2 sERVINGS):
1/2 TBSP OF OLIVE OIL
DASH OF SEA SALT
HANDFUL OF ARUGULA (OR OTHER GREENS)
ONE AVOCADO
1-2 SLICES OF BREAD OF CHOICE
LEMON PEPPER
2 EGGS OR ALTERNATIVE PROTEIN
PINCH OF CRUSHED RED PEPPER
1) Prepare Greens
Dress your greens in olive oil and sea salt. Set aside.
A word about greens: I prefer arugula for its peppery flavor and crunchy texture which pairs nicely with the smooth and sweet avocado. Spinach tends to be too bland for my liking and Kale is too dense. One could substitute this for alfalfa sprouts to add some other form of crunchy greenery.
A word about dressing: Olive oil and salt seems basic, but it adds an addictive taste to any greens. I will regularly dress my salads with only olive oil and salt, but I am very picky about what kind. The olive oil has to be organic, extra virgin, and first cold pressed because it is high in antioxidants & bio-phenols and low in trans fats.
2) Prepare Avocado
Cut up your green fruit however you like to prepare it for spreading onto the toast. Sliced, cubed, smashed, whatever!
A word about portions: I like to cut in half just in case I want to make a smaller portion (one slice of toast) and save one half for later.
3) Toast & top
Toast your bread, spread on the avocado, generously sprinkle lemon pepper, and pile on the prepared greens.
A word about the toast: I like my bread sliced thick and extra toasty for structural reasons. A thicker, firmer toast will hold up all of the ingredients better when you pick it up to eat by hand. If you are more of a fork + knife user, then it does not really matter. Also, sprouted breads are a healthier choice that offer a higher % of nutrients and less carbs.
A word about seasoning: I really like to pile on the seasoning which is a guilt-free action with this salt-free lemon pepper. It compliments the avocado perfectly in my opinion.
4) Prepare The Protein
It’s the eggs for me. If it’s eggs for you: gently scramble the eggs over low heat with a silicone spatula for the best handling & texture.
Once they have the consistency of dog’s drool—mmm—remove from heat and season with just a small pinch of salt & crushed red pepper. The rest of the toppings are already well-seasoned.
A word about protein: I have also used vegan egg alternatives like JUST Egg and tofu scramble, but I have a hard time giving up eggs. I try to keep it healthy & ethical by only using non-gmo, organic, pasture-raised eggs. One could also top with soyrizo, refried beans, or mashed chickpeas. Meat eaters can top with smoked salmon, sausage, bacon, deli meat, or leftovers from dinner the night before.
5) Reap The Benefits!
Bread —> Carbohydrates, Fiber, Protein
Avocado —> Carbohydrates, Omega-3 Fatty Acids, Vitamin C, E, K, B6, Riboflavin, Niacin, Folate, Pantothenic Acid, Magnesium, Potassium, Lutein, Beta-Carotene
Arugula —> Fiber, Phytochemicals, Calcium, Potassium, Folate, Vitamins C, K, A
Olive Oil —> Oleic Acid, Vitamins E, K, Antioxidants, Anti-inflammatory, Biophenols
Salt —> Electrolytes
Eggs —> Protein, Selenium, Vitamins A, D, E, K, B6, B12, Zinc, Iron, Copper, Betaine, Choline
Crushed Red Pepper —> Vitamins A, C, B-6, E, Magnesium, Iron, Potassium