The Best Avocado Toast Recipe

I did not start eating avocados (or guacamole) until I was about 30 years old.  Now, it seems I have to have some form of avocado every day.

After fasting for 16 hours, at noon, I am ready to sink my teeth into something tasty.  In an attempt to keep it healthy(-ish), one of my favorite midday meals is avocado toast on this croissant.

If you have never had avocado toast, I dare you to try this recipe and tell me you don’t like it.  If you are familiar with this open-faced sandwich, this recipe is sure to please.

Packed with flavor, red onion, cilantro, fresh spinach, smoked salmon, bacon-ish, an over easy to over medium egg, and a sprinkle of shredded parmesan cheese, it is delicious and satisfying every single time!

Avocado Toast Must Haves

1. Any bread will do, but as for me and my house, this flaky croissant with garlic parmesan basil butter, toasted in the oven, is the staple.
   *You want a bread that will toast well, giving a contrasting crunch, and holds up well, as we pile on all the deliciousness.
2. Not too ripe avocados. You want to use an avocado that gives, just a bit when squeezed.  Too firm, and it will not mash and hash, too ripe and it is too mushy.
3. Seasoning. Use salt and pepper, or any seasoning that you like.  I have tried different seasonings, but nothing hits like Holy Garlic!
4. Crispy bacon(-ish).  Looking for a healthier alternative to bacon, this brand of veggie bacon gives me the crispy crunchy texture of pork bacon that goes well with the creamy avocado.
   *Note: I cook the bacon-ish in the oven on parchment paper for a crispier texture.

While this avocado toast can be eaten with your hands. My aunt and I like to pretend we are at a cute little bistro and use our best knife and fork etiquette….pinky up.  Afterall, this not just any old toast.

However you choose to eat it, pair it with a small fresh fruit and nut bowl, cheesy grits, or a cup of juice, and enjoy!

Ingredients

• 1 slice of bread (I like half of a flaky croissant)
• 1 small ripe avocado
• 1 egg
• Small handful chopped red onion
• Small handful chopped cilantro
• Small handful chopped spinach
• 1 slice smoked salmon
• Shredded parmesan cheese
• 1 slice veggie bacon
• Garlic parmesan basil butter spread
• Olive oil, margarine, or butter (to cook the egg)

Instructions

1. Preheat oven to 350°F and line cookie sheet with parchment paper
2. Spread desired amount of Garlic Parmesan Basil Butter on croissant and place on cookie sheet along with slice of Veggie Bacon and toast to desired crispiness. (approx 5-10 minutes).
3. Using a cutting board, chop red onions, cilantro, and spinach.
4. Remove pit from avocado and scoop out the flesh. Rough chop avocado (making a hash rather than guacamole), mixing in the chopped veggies from Step 3, and sprinkle generously with Holy Garlic (to taste).
5. Spread avocado hash mixture on top of the croissant. Put smoked salmon on top.
6. Prepare the egg and layer on top. Any style egg you desire, but I enjoy the chase of an over medium egg. 
7. Place your Veggie Bacon on top and sprinkle with shredded parmesan cheese.

Bon Appetit!

BTW: I am a recovering baconholic. This brand, cooked in the oven gives me the texture I am looking for. I will not lie, it is not bacon, so do not expect that same taste. Give it a try.

How do you like your avocado toast? Let me know what you think of this recipe. What do you think of the bacon-ish?
Share in the comments.

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