Avo on toast is our regular Sunday night dinner. Purists need just salt, pepper and a squeeze of lemon. But there are so many ways to ring the (delish) changes. Like these …
The LUXURY OPTIONS
Toast some rye or health bread, smother in cream cheese (full cream is our choice, low fat versions if you prefer), then layer on some thinly sliced cucumber. Pile on the smoked salmon, sprinkle with capers and chives.
Toast some sourdough bread. Slice avos and fan on the bread. Add shavings of parmesan, thin slices of red onion, and top with rocket leaves. Drizzle with an olive oil and balsamic reduction dressing.
Could you ever go wrong with bacon? Nope. Toast ciabatta, spread with cream cheese, then pile on the smashed avo. Add a generous handful of crispy bacon. For a proper breakfast option, drop the cheese and add a poached egg.
Try an Italian caprese version. Toast ciabatta, and while still hot rub with a cut garlic clove. Smash your avo on the toast, then top with cherry tomatoes, mozzarella balls or slices, basil leaves and olive oil, and just a smidgen of balsamic vinegar.
THE EASY OPTIONS
Slice, mash or smash your avo onto a slice of toast of your choice. Top with either • a poached egg • chorizo and goat’s cheese • a sprinkling of dukkah and squeeze of lemon.
THE HEALTHY OPTIONS
Top your health bread toast with avo, hummus, pesto and lemon for a quick and tasty snack. Try adding some roasted chickpeas for a bit of crunch.
Sourdough toast, topped with avocado slices, cherry tomatoes, crispy seaweed, and a sprinkling of pumpkin seed dukkah and smoked sea salt.
Toast a bagel or English muffin, then top with pesto, smashed avocado, savoury granola, fennel and rocket salad, drizzled with avocado oil or extra virgin olive oil, crushed pistachio nuts and – if you’re famished, a poached egg.
Toast some low GI bread, top with smashed avocado, cannellini beans, shaved radishes, thyme, parmesan cheese shavings, and avocado balls. Serve with a sprinkling of chilli flakes and a wedge of lemon.
The DINNER PARTY option
A retro avo ritz … yes, please. Toast a piece of sourdough, smash an avo and spread thickly. Now add your cooked, peeled prawns, and drizzle with homemade Marie Rose sauce. Simply mix 100ml good quality mayo with a heaped tablespoon of tomato sauce, add a dash each of Tabasco and Worcestershire sauce and a shake of cayenne pepper. Squeeze in some lemon juice and add a touch (just a teaspoon or so) of brandy or sherry. Or cheat, and buy the prawn cocktail tub from Woolies. Sprinkle with a little cayenne pepper.
The FRUITY options
Toast health bread, top with smashed avo, then add thinly sliced strawberries, a scattering of toasted coconut flakes, a drizzle of honey and a generous grind of black pepper. Toast ciabatta bread, top with smashed avo. Add some thin slices of ripe-but-still-firm pear, then crumbed blue cheese or Gorgonzola. Top with roasted walnuts and a drizzle of honey.
The MEXICAN option
Smashed avo with charred sweetcorn and Mexican flavours on sourdough toast. Makes four generous slices.
You’ll need … 2 avocados, peeled and pitted; sea salt and black pepper; a few sprigs fresh coriander, chopped; 2 limes … 1 juiced and 1 quartered; a big pinch of smoked paprika; 2 grilled sweetcorn, removed from the cob; 20 cherry tomatoes, halved; 4 slices sourdough bread, toasted
To make… In a bowl, combine the avocado, salt, black pepper, coriander, lime juice and paprika. Smash using a potato masher or a fork. Add the sweetcorn, tomatoes and check the seasoning. Top toast with avocado mix, garnish with extra coriander and lime wedges. Serve immediately.
Compiled by: Kym Argo