We just got back from a short break in the sun. Warm sunny mornings had us walking on the beach followed by a yummy brunch at one of the many cafes that line the main drag.
My Holiday Brunch Avo on Toast is a homage to the delicious dishes we ate while we were away. It’s my way of keeping the holiday vibe alive a little longer.
It took me a while to get on the avocado train. Firstly, it was the whole, ‘all fats are bad’ message that was going around a few years back. Also, I just wasn’t a fan of the consistency.
The thing is, since giving up meat I find that I’m craving foods that are rich in those lovely good fats. The health benefits don’t hurt either. Avocados are great for your skin and heart.
Want to feel satisfied for longer? Avocado on toast is a great way to start your day.
The key to my avocado awakening was understanding what to pair it with. For me, the combination of lemon juice and salt take the humble avocado to next level delicious.
Having said that, I am always open to trying different flavour combos. What’s your favorite way to eat avocado?
Creamy, lemony avocado on toast is taken to another level when combined with salty feta and toasted pepitas. I like to use Australian Feta because I find it’s the perfect mix of crumbly velvet.
The combination of avocado and feta on some kind of toasted bread is not ground-breaking cooking. Look at the breakfast menu at any cafe in Melbourne and you’re bound to find it. But it’s yummy, and it feels really special when you make it for yourself at home.
I love toasted pepitas with pretty much anything. They’re lovely raw too, but toast them for a couple of minutes in a dry pan and they become crunchy, nutty and irresistible.
Let’s not forget a bit of green on the side. This isn’t just for looks though. Leafy greens are so important for a healthy vegetarian diet. I like to make sure I have something green and leafy whenever I eat a savory dish.
What you’re left with is a dish that looks super fancy but could not be easier to make. It really doesn’t take much longer to throw together than a bowl of cereal but it’s infinitely more nourishing. What’s not to love?
Holiday Brunch Avo on Toast
I ripe avocado
Juice of 1/2 medium lemon
A pinch of salt
2 slices sour dough bread (or bread of your choice)
1/2 cup crumbled Australian Feta
1/4 cup toasted pepitas
2 cups washed rocket leaves
1/2 cup cherry tomatoes (cut into quarters)
2 tbs balsamic glaze
- Pop your sour dough bread in the toaster on a medium setting.
- Scoop the avocado out into a glass bowl and roughly mash with the back of a fork. Now add the lemon juice and salt and mix it through.
- Once the toast is ready, place each slice onto a separate plate and divide the avocado between the two slices.
- Now, sprinkle the crumbled feta over the avocado toast followed by the toasted pepitas.
- Place your washed rocket leaves to one side of the toast then scatter the quartered cherry tomatoes on top of the lettuce. Drizzle 1 tablespoon of your balsamic glaze over each serving of rocket. Enjoy!