Avocado Toast is the talk of the town these days and it’s no wonder why. Avocado Toast is totally versatile, has a great dose of healthy fats, you can have it on gluten free toast or sprouted grain toast or any toast that tickles your fancy and it’s a quick, healthy, fuelling breakfast, lunch or dinner that requires just a couple ingredients. One of my favourite things about avocado toast is how versatile it is, I’ve tried a ton of variations and here are a few of my favourites!

The basic ‘recipe’ is ¼ avocado per piece of toast, generally I recommend two pieces of toast per person. Toast your toast and mash your avocado on it. The following variations are toppings for your basic toast with mashed avocado.

The Spicy Classic

Top your toast with kimchi and sriracha.

Kimchi is fermented/pickled cabbage, readily available in grocery stores. It is great for your gut because of the probiotics that are present due to the fermentation process

The Bee’s Knees

Top your basic Avocado Toast with thinly sliced radish, a sprinkle of chili flakes, and a drizzle of raw honey. Garnish will microgreens.

This combination of sweet and spicy is amazing! The honey brings out the spice from the radish and chili flakes, the radish gives a great crush and the microgreens add a freshness to the toast.


That Yoke Though

Top your avocado toast with a Sunny Side Up egg. Spice it up with some Sriracha/Hot Sauce and garnish with microgreens. The egg on this toast will give you the protein you need to keep you going all the way to lunch without any of those 10 am sugar cravings.

Fancy Pants Toast

Top your toast with prosciutto, thinly sliced dates, arugula and a drizzle of balsamic vinegar. The resulting sweet and salty combo is decadent. You can skip the dates but I find they give it a certain je ne sais quoi that leaves your tastebuds wanting more!

Go Big, Get Creative

Have you become an Avocado Toast aficionado? Check out our other favourite recipes from Minimalist Baker, The Kitchn and these seriously sexy recipes from PopSugar.

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