Healthy breakfasts can get real boring, especially when rotating between cereal and eggs, as we frequently do in my household. When eggs are too much effort (hey, lazy happens), it’s cereal day after day. And not the fun kind of cereal, either; I stock up on fiber rich brown flakes that while healthy, don’t exactly stir excitement.
Enter avocado toast. If you can pull yourself away from the pastry section of Le Pain Quotidien, the Belgian bakery chain with 13 locations throughout NYC, the avocado toast is one of the best items on the menu.
It’s rich, full of creamy ripe avocado, with the ideal amount of salt and lemon flavor. Deliciously rich, but filled with those good fats, this toast is a delightful addition to breakfast. Red pepper flakes add a contrasting spicy kick, and it’s all piled high on multi grain toast.
Ripe avocados are key here, as is sea salt. Check out this tip from The Kitchn on a foolproof method to picking the very best avocado – while it results in many stemless mystery avocados hanging around the produce aisle (people pop off the stems, decide the avocados aren’t ripe enough, and leave them for the next guy), it’s worked pretty well for me. Drizzle with a little olive oil right before serving for an added treat – it’s especially good with O brand lemon infused oil. And rejoice an end to boring breakfasts!
Inspired by Le Pain Quotidien
- 1 tablespoon sea salt
- 1/4 teaspoon cumin
- 1 pinch red pepper flakes
- 1/2 lemon, zested and juiced
- 2 ripe avocados, cut in halves
- 2 slices multi grain toast
- Olive oil for drizzling *optional
- In a small bowl, combine sea salt, cumin, red pepper flakes and 1/4 teaspoon lemon zest.
- In another bowl, mash together 3 of the 4 avocado halves with a generous squeeze of lemon juice. Taste and add more lemon juice as needed. Set aside one half avocado for the topping.
- Divide mashed avocado between the 2 slices of toast and cut each slice of toast on the diagonal.
- Slice the remaining avocado half by holding it in one hand and carefully making diagonal slices with a knife, making sure to not cut through the avocado skin.
- Scoop out the slices with a spoon and place 2-3 slices on each triangle of toast.
- Sprinkle generously with cumin citrus salt, drizzle with olive oil (if desired) and serve.