Avocado toast needs careful consideration; just smushing some avo onto toast and hoping for a taste sensation is horribly disappointing! For this I took the advice of avo-toast-loving people and combined all the hits into one game changing avocado toast recipe. The avocado isn’t smushed but it’s chopped finely. The avos are creamy, organic and ripe, and from Spain direct from the farmer. It’s zinged-up with the addition of lemon juice and chilli flakes and finished with course-ground black pepper and a couple of fried organic free range eggs. Beautiful.
Fry the eggs in a bit of olive oil, I like mine crispy as it’s a nice contrast but fry them as you will!
Put the chopped avocado on to the toast and spread to the edges, now squeeze half a lemon over the top and sprinkle on some sea salt. Top with the fried eggs, sprinkle on the chilli flakes and black pepper and a few leaves of fresh herbs and a tiny drizzle of olive oil.
Avocados provide health benefits regarding blood sugar control, insulin regulation, fulness and decreased risk of excess inflammation. Their silky, creamy flesh contains healthy monounsaturated fats as well as folate, vitamin K, copper and pantothenic acid which helps energy production and fat metabolism.
You can’t make everyone happy, you’re not an avocado.