On a trip to Florida earlier this year, Eric found a local breakfast spot that we stopped at before our day at Everglades National Park. The restaurant had avocado toast on the menu. I had heard of avocado toast as a breakfast option and was anxious to try it. And it was delicious! The restaurant served it on thick slices of country bread. It was the perfect breakfast for me before a day of hiking and exploring in the Everglades. Ever since that breakfast, I have been wanting to try out a version at home. Since I tend to eat quick, light breakfasts when at home, I didn’t get around to trying to recreate that awesome breakfast until just recently.
A few weeks ago, we made an avocado pesto for a dinner dish that didn’t turn out to be all that special, although we loved the pesto. After using some of the pesto on burgers, I realized the pesto would be the perfect spread for the avocado toast I had yet to recreate at home. It sure was! So here is our version of Avocado Toast. Eric likes to put a fried egg on his. I prefer mine sans the egg on top. Both ways are great!
Avocado Toast
Avocado Toast (pesto adapted from foodnetwork.com) Time Required: 30 minutes, Yield: 4 servings
Ingredients:
- 2 tablespoons pine nuts
- 1/2 cup loosely packed fresh basil leaves
- 1/2 cup loosely packed fresh parsley leaves
- 1 clove garlic, peeled
- 2 large, ripe avocados
- 3 tablespoons lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- kosher salt and freshly ground black pepper, to taste
- 2 plum tomatoes
- 4 pieces of naan or thick country bread, toasted
- 4 eggs, fried (optional)
- 1/4 cup feta, crumbled
Directions:
Toast the pine nuts in a small, dry skillet over medium heat, tossing frequently, until light brown, about 3 to 4 minutes. Allow them to cool.
Toast the pine nuts.
Combine the pine nuts, basil, parsley, garlic, 1/4 teaspoon salt, and a few grinds of pepper in a food processor. Process the mixture to make a coarse paste.
Add half of one avocado, the lemon juice, and the olive oil to the paste and process the pesto until it is mostly smooth.
Add the avocado, lemon juice & oil to the pesto and process.
Toast the naan or bread. Chop the tomatoes. Spread each piece of naan or bread with some avocado pesto. Slice the remaining 1 1/2 avocados. Layer the slices of avocado over the pesto. Add the chopped tomatoes to the toast and sprinkle the feta cheese over top.
Layer the pesto, avocado slices, tomato, & feta on the naan.
Add a fried egg to each of the toasts, if desired, and serve.
Fry to eggs to the desired doneness, if using.
Add a fried egg on top, if desired.
It’s incredibly delicious, with or without the egg! ~Linda
Avocado Toast (pesto adapted from foodnetwork.com) Time Required: 30 minutes, Yield: 4 servings
Ingredients:
- 2 tablespoons pine nuts
- 1/2 cup loosely packed fresh basil leaves
- 1/2 cup loosely packed fresh parsley leaves
- 1 clove garlic, peeled
- 2 large, ripe avocados
- 3 tablespoons lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- kosher salt and freshly ground black pepper, to taste
- 2 plum tomatoes
- 4 pieces of naan or thick country bread, toasted
- 4 eggs, fried (optional)
- 1/4 cup feta, crumbled
Directions:
Toast the pine nuts in a small, dry skillet over medium heat, tossing frequently, until light brown, about 3 to 4 minutes. Allow them to cool.
Combine the pine nuts, basil, parsley, garlic, 1/4 teaspoon salt, and a few grinds of pepper in a food processor. Process the mixture to make a coarse paste. Add half of one avocado, the lemon juice, and the olive oil to the paste and process the pesto until it is mostly smooth.
Toast the naan or bread. Chop the tomatoes. Spread each piece of naan or bread with some avocado pesto. Slice the remaining 1 1/2 avocados. Layer the slices of avocado over the pesto. Add the chopped tomatoes to the toast and sprinkle the feta cheese over top. Add a fried egg to each of the toasts, if desired, and serve.