Avocado toast with scrambled eggs

After perusing my little breakfast / brunch list on my Recipes page I realised that it didn’t contain an avocado-based option. And that just won’t do, as I am eating a LOT of avos right now, and I want my Recipes list to reflect what I eat day to day. I have loved them forever, but they seem to be having a moment, along with coconut oil and a few other trendy ingredients that are ultra tasty as well as mega nutritious.
The easiest way to deal with avocados is to mash them on toast. I rub my toast – ideally a rustic type sourdough or country loaf – with a garlic clove first and then just smush it on! Sometimes I add chopped tomatoes and coriander on top, sometimes I start with a little mayo (or veganaise, a la Gwynnie) and then pile on the avocado. I frequently top with my beloved Sriracha chilli sauce! (You can get this at Asian stores and good supermarkets)

My son loves avocados, my daughter doesn’t. I make smoothies sometimes with them in to get some of their goodness into her tummy. They are also great in salads (try baby spinach, avocado, pine nut and balsamic) and even as the base of a thick and creamy dressing. Check out all my avocado recipes here for more avo-inspo!

This weekend why not try a healthy and substantial breakfast that will do you some good too? Avocado toast is THE perfect choice.

Serves: 1 adult / 2 kids
Prep time: 2 minutes
Cook time: 2 minutes
Total time: 4 minutes

Ingredients: 
2 slices of rustic bread
1 small clove of garlic
1 avocado
2 eggs
Salt and pepper

To serve: 
Sriracha chilli sauce (optional)

Instructions: 

1. Toast your bread. 
2. Rub both slices with a raw garlic clove. 
3. Using a fork, mash your avocado. 
4. Spread onto toast and top with scrambled egg. (I like my egg really soft – there’s nothing worse than rubbery scrambles! Ideally do in a pan or in a microwave but stop and stir really often if it’s the latter)
5. Season with S&P and top with Sriracha sauce for the grown ups.