I don’t know how or when ‘toast’ turned trendy, but i’ve jumped on the avocado bandwagon. Since I did make avocado toast into an ice cream cone, I think I’m in the front seat.
Sweet and crispy challah, crunchy sunflower seeds and a little kick from the red pepper flakes… this one’s the winner of my avo-toast-experiments so far. If you’re anything like me (and feeling extra basic), you can purchase you’re favorite $10 green juice, or make a kale and fruit smoothie. Not that it’s necessarily low calorie, but eating a breakfast this green makes me feel less guilty about my high intake of sweet sampling. (Whatever helps me sleep at night and people keep saying I need something called protein?)
Avocado Toast with Lime, Sunflower Seeds & Red Pepper Flakes
(makes 1 large piece)
1 piece of challah or your choice of bread
1 large avocado
1 tbsp fresh parsley
2 tbsp sunflower seeds, lightly toasted
1 tsp red pepper flakes
salt and pepper, to taste
butter, for toasting challah
1. Heat griddle on medium high. Lightly spread butter on either side of challah and toast for 1-2 minutes on each side, until golden brown. Set aside, and cool completely.
2. While challah is cooling, peel and mash avocado. (I like to keep mine a little chunky so it doesn’t feel like guacamole.) Add lime juice, parsley, half of the red pepper flakes, and a pinch of salt and pepper.
3. Spread avocado on challah and top with sunflower seeds and the remainder of the red pepper flakes. Serve immediately.