In the UK avocados are now more popular than oranges, and for good reason. This breakfast favourite has a rich, creamy texture and a gorgeous, mild taste, making it the perfect vehicle for all sorts of flavours and toppings.
So, pick your toast – we’ve gone for rye here, but sourdough, soda bread or a slice of wholemeal would all be great – and team with one of our delicious twists. Whether you like a classic combo, seasonal veg or a sweet treat, we’ve got something for everyone.
Seasonal greens, soft-boiled egg & coriander
Spread 1 heaped teaspoon of light cream cheese over 1 x 75g slice of toast or rye bread. Wilt 1 large handful of spinach or seasonal greens, toss with a squeeze of lemon juice, season to taste and pile on top. Add ½ a soft-boiled egg, ½ a sliced ripe avocado, a few fresh coriander leaves, and 1 pinch of curry powder to finish.
Tomato, black olives & feta
Fork up, smash and spread ½ a ripe avocado over 1 x 75g slice of toast or rye bread. Slice and add ½ a ripe beef tomato, destone and tear over 2 black olives, and crumble over 5g of feta cheese. Finish with 1 pinch of dried oregano, 1 teaspoon of extra virgin olive oil and a pinch of black pepper.
Broccoli, ricotta & lemon
Fork up, smash and spread ½ a ripe avocado and 1 heaped teaspoon of ricotta cheese over 1 x 75g slice of toast or rye bread. Blanch 80g of Tenderstem broccoli, drain, toss with a squeeze of lemon juice and 1 teaspoon of extra virgin olive oil, then season to taste. Pile on top, and sprinkle with 1 teaspoon of crushed toasted hazelnuts and 1 pinch of dried chilli flakes.
Smoked salmon, cucumber & chives
Slice ½ a ripe avocado and arrange over 1 x 75g slice of toast or rye bread, then squeeze over a little lemon juice. Finely slice and add a few rounds of cucumber and some chopped fresh chives, lay over 20g of smoked salmon in waves, then finish with 1 heaped teaspoon of cottage cheese and a pinch of black pepper.
Marmite, mushrooms & tomatoes
Spread 1 teaspoon of Marmite and 1 heaped teaspoon of cottage cheese over 1 x 75g slice of toast or rye bread. Slice ½ a ripe avocado and char in a dry frying pan with 4 trimmed chestnut mushrooms, then pile on top. Chop and sprinkle over 2 ripe cherry tomatoes, drizzle with 1 teaspoon of extra virgin olive oil, then add a squeeze of lemon juice and a pinch of black pepper.
Prosciutto, Parmesan & rocket
Fork up, smash and spread ½ a ripe avocado over 1 x 75g slice of toast or rye bread. Toss 1 small handful of rocket with a squeeze of lemon juice, pile it in the centre of 1 slice of prosciutto, then wrap it up and place on top of the toast. Chop and add 2 ripe cherry tomatoes, then shave over 5g of Parmesan cheese and sprinkle with a pinch of black pepper to finish.
Strawberries, ricotta & balsamic vinegar
Spread 1 heaped teaspoon of ricotta cheese over 1 x 75g slice of toast or rye bread. Finely slice ½ a ripe avocado and 6 small ripe strawberries and arrange on top, then scatter over 1 teaspoon of pine nuts. Finish by drizzling with 1 teaspoon of thick balsamic vinegar.
For more avo inspiration, check out 5 more ways with avocado, or if you just can’t get enough of avo on toast, try one of these delicious recipes:
Avocado on rye toast with ricotta
Avocado on rye toast with chocolate
Avocado on rye toast with beetroot
These recipes are taken from Super Food Family Classics. Super Food Family Classics by Jamie Oliver, published by Penguin Random House © Jamie Oliver Enterprises Limited (2016 Super Food Family Classics)