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)
