The best avocado recipes always involve toast. We've got 13 brilliant avocado on toast recipes and expert advice on how to make your avocado on toast the best it can be. And remember not to worry about the calories in avocado… it's all healthy fats!
Avocado + toast is the two-ingredient breakfast that’s taken oven the world. We’re seeing it pop up on breakfastand brunch menus in cafes everywhere, and swarming Instagram like burgers and American BBQ once did.
Read on for top tips about how to make your avocado on toast as brilliant as possible, and for lots of great recipe ideas.
How to make your avocado on toast even better
1. Make sure you use ripe avocados
We learnt this trick (to check the colour under the stem) from The Kitchn and it’s a great way to tell when an avocado is perfectly ripe. But you should be able to gently squeeze your thumb into the avocado and feel it give a little… then it’s bound to spread easily on toast.
2. Properly toast your bread
It might sound like an obvious statement, but toasting your bread properly makes for perfect avocado on toast. Rye bread often takes quite a while to toast, as it’s usually made with whole grain, so I generally put it down for two toast cycles. We love the Schneider Brot Volkornbrot Sliced Rye Bread as it lasts for ages and is really thin, so you don’t feel like you’ve had a carb overload. Plus it’s pre-sliced, so is much easier to make.
If you’re using sourdough, a slight char on the bread works really well. Heat a griddle pan, brush your sourdough with a little oil and char on both sides until marked.
3. Choose your toppings to work with the toast
If you’re mixing avocado with tomato, chilli and coriander, a strong tasting bread such as sourdough or rye works really well. If you’re topping it with smoked salmon, think seeded bagels. For bacon or chorizo, try wholemeal, walnut or even cornbread.
4. Choose what type of avocado
There are quite a few different types of avocado. Hass is the most popular and what you tend to get at the supermarket. They vary in size, length and colour, from a light green skin to a deep purple and black. They all work perfectly for avocado on toast, so look for ripeness rather than shape or size.
Smashedavocado on charredsourdough with sea salt. It’s a thing of pure joy. Great as breakfast, brunch or a snack. This has to be our favourite weekend breakfast. It literally takes five minutes to prepare, and is a super healthy way to start the day. Avocado is rich in heart-healthy monounsaturated fatty acids, vitamin K, vitamin C, vitamin E, fibre and potassium; plus, some say eating avocado can lower cholesterol and triglyceride levels.
We put our mashed avocado on sourdough, but it would be equally good on rye bread. You could also add a little lemon juice, to prevent the avocado from browning.
Smoked salmon works really well with avocado. And it works even better when you add a mint, chilli, lemon and tomato dressing. Snip over some chives and a crack of black pepper, and you’ve got yourself the breakfast of kings.
3. Avocado on toast with chorizo and pepperdew
Mash avocado with a pinch of smoked paprika and salt. Top with crisp fried chorizo bits and sliced sweet pepperdew peppers.
4. Sumac, feta and mint avocado toast
Mash ripe avocado over slices of toasted seededbloomer. Crumble over some feta, tear over a few mint leaves, add a pinch sumac and a good drizzle of olive oil.
5. Cayenne pepper, cherry tomatoes and coriander avocado toast
Toss halved cherry tomatoes with olive oil, a handful chopped coriander, a pinch cayenne and a squeeze lemon juice. Mash avocado onto toasted rye or sourdough, and tip over the cherry tomatoes.
6. Fried egg and guacamole on toast
Blend chopped red onion, a handful coriander, seeded and chopped redchilli, avocado and a squeeze lime. Spread over wholewheattoast, and top with a runny poached or fried egg . Scatter with more coriander to serve.
7. Chorizo jam, red pepper salsa, fried egg and avocado on toast
Buy chorizo jam (or make it using this recipe from Tredwells) for a salty, sweet, smoky, savoury hit that is so good, you’ll be eating it straight from the jar. Spread generously over toasted crusty white bread and add smashed avocado. Top with a salsa made from finely chopped roasted red pepper, chopped parsley and a drizzle of garlic oil. Finish with a fried egg and a pinch of paprika if you like.
Laura Rowe has been editor of olive magazine since 2015 and writing about food for well over a decade. She's a phobia of baked beans, is addicted to Percy Pigs and is also author of Taste: the Infographic Book of Food.