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!
- 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!
*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 for two slices of toast with 1/2 avocado and both of the suggested toppings.