Avocado toast is pretty simple.
Avocado toast is pretty simple. I just mash 1/2 to 1/3 of one onto some sprouted grain bread that’s been toasted and sometimes I add salt & pepper. But if you really need a recipe/method, here’s one…with some other ideas, courtesy of the interwebs. I like mine plain.
http://onetwosimplecooking.com/blog/2013/8/7/avocado-toast
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The avocado would never make it onto the bread. It would disappear right from the skin with assistance from a spoon, right into my mouth. I’d have to buy pre-mashed avocado, and even then, I’d probably skip the bread and go for a spoon.
Which reminds me, my local Latin market chain has bad ass locally-made guac and I should buy some on my way home today.
Lol but this bread is pretty flat and boring without it :/ Have you tried it? It’s pretty healthy.
That guac sounds fab. We have had Haas avocados at my store $1 each all week
I haven’t tried the bread. We don’t buy a lot of bread because it just ends up going bad.
We buy a lot of crackers and other shelf stable carbs.
Unless you have space dedicated to something else, I keep my bread in the freezer until I start the loaf, then in the fridge until it’s gone. I didn’t know for a long time that people don’t usually do this, so I like to mention it in case you miss having bread!
I don’t buy a lot by anyone’s standards, LOL. And the sprouted whole grain stuff should stay in the freezer anyway because it’s got no preservatives whatsoever, no sugar, and very very little sodium. So since I buy just one loaf once or twice a month, I have the room in my freezer (it’s not a big loaf, it’s short, but very dense bread). Takes me about a month to use because I don’t use it a lot. I’ve had more this week than others, though.
Freezing is definitely the way to go vs fridge because the fridge dries it out (all bread, not just my special crap), where the freezer does not.