Three days into my Australian adventure and my breakfast of choice has been a variation of smashed avocado on toast. This delightful creation originated in Australia and is a nutritious and delicious way to begin a busy day of sight-seeing and activity.
Avocado toast is often a go-to breakfast of mine because avocados are a terrific source of healthy fat and fiber, both of which help keep me full until lunch time. Plus, they're a great substitution for your standard toast toppings, like butter and cream cheese, which are high in unhealthy fats.
I'll often recommend avocados and avocado toast to my patients because avocados are usually very well tolerated by everyone, including people on a low roughage/low fiber diet.
Avocado toast has become a popular menu item around the world, but I usually opt to make it myself because it's super easy and a lot less expensive.
Here is a very simple recipe for basic smashed avocado on toast.
2 slices fresh whole wheat or sourdough bread, toasted
One ripe avocado, rinsed
Slices of fresh tomato (optional)
Kosher or sea salt
Freshly ground black pepper
Slice avocado in half and remove pit. Scoop out flesh in one piece and then slice. Spread avocado on bread; top with tomato slices if desired. Sprinkle with salt and pepper.
This recipe makes 2 servings. Enjoy!
NOTE: Feel free to get fancy with your toppings. The above photo is smashed avocado on toast with sliced tomato, grilled halloumi and pumpkin, sunflower & sesame seeds (avoid seeds on a low roughage diet).
The below photo is smashed avocado on sourdough toast with basil pesto, fresh ricotta, baby spinach and poached eggs. Yum!