Breakfast in Bed: 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
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.