Avocado Toast
There’s nothing quite like the simplicity of avocado toast—it’s delicious, nutritious, and endlessly customizable. This recipe elevates the classic with a sprinkling of everything bagel seasoning, peppery arugula, and a drizzle of balsamic glaze for an extra burst of flavor. Whether hosting brunch or enjoying a quiet morning, this avocado toast is as quick to prepare as it is satisfying to eat.
I eat avocado toast for lunch five out of seven days a week. During winter, I go to the garden for a couple of arugula leaves to add to it. I don’t know what it is about this simple snack, but it never fails to satisfy me.
It is also a perfect savory and healthy choice on our Brunch Charcuterie Board.
Table of Contents
Variations to this Avocado Toast Recipe
Gluten-Free Option: Swap Melba toast for gluten-free crackers or rice cakes.
Protein Boost: Add a poached or fried egg for a hearty, protein-packed meal.
Cheesy Twist: Sprinkle crumbled feta or grated Parmesan over the arugula before drizzling with balsamic glaze.
Spicy Kick: Mix a pinch of red pepper flakes or a dash of hot sauce into the mashed avocado.
Sweet and Savory: Add a drizzle of honey over the balsamic glaze for a unique flavor combination.
Tips for Choosing Ripe Avocado
Haas avocados are the most common. A ripe Hass avocado typically has a dark green to nearly black skin. The surface may have a slightly pebbly texture.
Look for avocados with a dark, even skin color; avoid ones with significant blemishes or soft spots.
Press the avocado gently—it should give slightly under light pressure but bounce back without leaving an indentation.
Check the stem end: and remove the tiny nub at the top. The avocado is ripe if it’s green underneath. If it’s brown or dry, it may be overripe.
Avocado Toast
Ingredients
- 3 avocados
- 1 teaspoon of lemon juice
- ¼ teaspoon of salt
- everything bagel seasoning about ½ teaspoon for each toast
- pinch cracked black pepper
- 6 Melba toast sizes may vary
- Arugula for topping
- Balsamic glaze for drizzling
Instructions
- Cut the avocados in half removing the pit. Place the avocado flesh in a bowl with ¼ teaspoon of salt and 1 teaspoon of lemon juice (helps keep the color and keep the avocado fresh).
- Place a spoonful of avocado on each piece of melba toast and sprinkle each with some everything bagel seasoning and a pinch of cracked pepper.
- Top with arugula and a drizzle of balsamic glaze.
- Serve as soon as possible so that the avocado does not brown and the arugula does not wilt.
Nutrition
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