Does avocado toast count as a recipe? I say it does.
It’s what I’ve been eating practically every day for the last month for breakfast, and this my favorite version.
Shall we, toast?
I wanted to share this 5-minute, 3-ingredient recipe because it includes some tips on my favorite gluten-free breads, as well as my tried-and-true methods for keeping avocados perfectly ripe for up to 3-4 days! See the recipe notes for all the details.
Plus, I find the topping combinations to be simple but spot-on.
Here’s the deal. Toast bread, add avocado, smash. SO FUNS.
Then top with my go-to vegan parmesan cheese and a little red pepper flake. This combination is insanely delicious. Trust!
It’s buttery from the avocado, salty and slightly cheesy from the parm, and spicy from the pepper flake. Major swoon.
If you try this simple, nutrient-packed breakfast (or snack), let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!
My Go-To Avocado Toast
Toast bread in the oven or toaster. Top with ripe avocado and use a fork to smash. Top with vegan parmesan cheese and (optional) red pepper flake. Eat, repeat, enjoy!
*My two favorite gluten-free breads are Udi's Whole Grain Bread, and a Portland brand called New Cascadia (which is dairy- and egg-free)! Udi's does contain egg, so if you don't do eggs, I'd recommend trying to order some New Cascadia or seek out local bakery options.
*To keep your avocados in perfect ripeness, buy when nearly ripe. When ripened (soft to the touch), slice and use. Then store leftovers in a plastic bag with the pit still intact. It should stay in the refrigerator for 2-4 days! Slice off any brown edges before use.
*Nutrition information is a rough estimate calculated with Udi's bread, lesser amount of avocado and both of the suggested toppings.