Breakfast in Bed: Avocado Toast

January 01, 2013

Avocado Toast

by Pamela Salzman
Avocados are amazingly good for you.  Perfect, untouched, non-oxidized, healthful fats, plus fiber and loads of Vitamin E, a powerful antioxidant.  Avocados are an incredible food for little ones whose brains are developing.  And I think they’re an awesome beauty food — so great for your skin.  My favorite way to eat an avocado is on toast.  The contrast between soft and buttery avocado and crunchy toast makes me swoon.




1 large avocado








Everything But the Bagel Seasoning




Olive Oil


Red Chili Flakes


Flaky Sea Salt

 How to Make


There really isn’t a “recipe” for this, just a few of my favorite combinations.  I like a lot of avocado on my toast, but you may choose to have less.  Just go with whatever seems right to you.


I like ½ a large avocado mashed for two slices of bread. My favorite bread is either a good naturally fermented bread (like from Lodge Bread in LA) or the gluten-free seed bread from Le Pain Quotidien.


Some of my favorite combos are:

~thinly sliced radish, microgreens, Trader Joe’s Everything But the Bagel Seasoning.

~a squeeze of lime, a drizzle of olive oil, a pinch of red chili flakes and a sprinkle of flaky sea salt.

~thinly sliced smoked wild salmon or lox and a squeeze of fresh lemon.

~sliced ripe tomato with a squeeze of lemon and a pinch of salt.  A drizzle of olive oil is good, too.

~a drop of shoyu or good quality soy sauce, a drizzle of toasted sesame oil and a sprinkle of sesame seeds or gomasio.

~a fried egg and a pinch of salt.  A sprinkle of chopped chives is nice, too.

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