I was first introduced to avocado toast by my friend and roommate at the time, Rebecca. With the abundance of avocados we have down here in San Diego, it’s crazy that I’d never attempted to make it before, but I’m so thankful that she let me in on this simple and glorious breakfast option.
Over the years, I’ve developed several versions of the original recipe, which is just toast, smashed avocado, salt and pepper. I’ve added in dried basil, sprinkled on some Trader Joe’s Everyday Seasoning, and at times added a tomato on top. But the recipe I discovered in Gwyneth Paltrow’s newest cookbook, It’s All Good, is one I’d never thought to create on my own…
Recipe via It’s All Good
Vegenaise (I use the soy free version)
Crushed red pepper flakes
Lemon slice, for a fresh squeeze of juice
Salt and pepper to taste
Start by slathering some Vegenaise on your toast, then top with sliced avocado (usually about half of an avocado per slice of toast). Sprinkle salt and pepper over the avocado, then finish it off with a squeeze of lemon juice and a dash of red pepper flakes on the top.
Do you have a favorite, easy, go-to breakfast?