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 is my favorite version. Let me share this 5-minute, 3-ingredient version with you!
Shall we, toast?
Origin of Avocado Toast
We love avocado toast, but we definitely don’t claim to have invented it! But who did?
The exact origin of avocado toast is debated, but both a restaurant owner from Sydney, Australia and a chef from New York City claim the credit. Bill Granger of Sydney claims it was on his menu in 1993 and Chloe Osborne claims to have tried it in Australia in 1970 and brought it to her Manhattan restaurant menu in 2006.
It’s possible though that neither of them actually invented it. There’s evidence that avocado smeared on toast was mentioned in newspaper and magazine articles as early as the 1920s and it’s been a common combo in Chile and Peru as far back as the 1800s.
Avocado toast became an internet sensation sometime around 2008 and we’ve jumped onboard and never looked back. To everyone, everywhere, who has ever helped bring avocado toast one step closer to our kitchen, we thank you!
How to Make Avocado Toast
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. It’s simple, but spot-on. Trust!
It’s buttery from the avocado, salty and slightly cheesy from the parm, and spicy from the pepper flake. Major swoon.
How to Keep Avocados Fresh
When you’re enjoying avocado toast on the daily, you become dedicated to figuring out how to keep avocados fresh. This is my tried-and-true method for keeping avocados perfectly ripe for up to 3-4 days!
- Step 1: Buy when nearly ripe.
- Step 2: When ripened (soft to the touch- don’t squeeze hard), transfer to the fridge OR slice and use immediately.
- Step 3: Store leftovers in a plastic bag (or sealed container) with the pit still intact.
- Step 4: Slice off any brown edges before use.
Best Gluten-Free Breads
I wanted to share this recipe in part because it includes some tips on my favorite gluten-free breads!
My two favorite gluten-free breads are Little Northern Bakehouse Sprouted 7 Grain and a Portland brand called New Cascadia (both are dairy- and egg-free)!
What to Put on Avocado Toast
Although my go-to way to enjoy avocado toast is with vegan parm and red pepper flake, the possibilities are endless when it comes to avocado toast toppings.
Here are some ideas:
- Seeds (ground flax seeds, sesame seeds, hemp seeds)
- Sliced veggies (cucumber, tomato, bell pepper, radish)
- Leftover roasted veggies
- Fresh greens (baby spinach, baby kale, arugula, mixed greens, sprouts, microgreens)
- Fresh herbs (cilantro, parsley, dill)
- Nutritional yeast
- Hot sauce
- Pickled red onion
- Fried egg or tofu
- Sautéed mushrooms
- Flaky sea salt
- Spices (black pepper, turmeric, curry powder, chili powder, garlic powder, smoked paprika)
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
- 2 slices bread (Wheat, Whole-Grain Seeded, or Muesli // toasted // see notes for GF recommendations)
- 1/2 – 3/4 medium ripe avocado (see notes for tips!)
- 1-2 Tbsp vegan parmesan
- 1 pinch red pepper flake (optional)
- 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 calculated with Udi’s bread, lesser amount of avocado and both of the suggested toppings.
Leave a Comment & Rating!