The most perfectly simple avocado toast recipe. Quick, easy and minimalist to ideally bring out the flavors. Great for breakfast or a healthy snack!
I really contemplated whether I could put this up as a recipe. Because it’s not really much of a ‘recipe’. I mean it’s so simple it’s ridiculous.
But then I thought, hey, not everyone knows about the magic of avocado toast for one thing, and for another thing, not everyone knows the most delicious way to DO avocado toast.
Because there IS a right way to make this, you know.
So – there it is, full justification for doing this recipe on my blog.
How To Make Avocado Toast
So what is the right way to do avocado on toast? It’s simple.
- Take perfectly ripe avocado, slice it in half, scoop out the flesh into a bowl. Mash with a fork. Yes, mash. Sliced avocado on toast just will not do. It’s not the same. This is a crucial factor in the perfect avocado on toast recipe.
- The first crucial factor: Mashed avocado (with a fork)
- The second crucial factor: Sea salt
- The third crucial factor: Ground black pepper
- Fourth crucial factor: Perfectly toasted wholewheat bread. If you can get the wholewheat bread with little seeds all over the top, that’s even better.
Keep It Simple
I like to keep it simple with this recipe. A lot of avocado lovers spice it up by adding sliced tomato, radishes or peppers, or by chopping up fresh herbs to place on top.
These are all things you can try and experimentation is great, but I find that the perfection of this recipe comes through in its simplicity.
Adding too many other flavors takes away from fully enjoying the magical blend of creamy salted avocado and black pepper. Mmmmm!
Marmite or Vegemite
There is one variation to this recipe that works fantastically though. It basically adds more saltiness to it. And more salty with that much creamy works a treat.
You’ll need to be in South Africa or Australia or anywhere that sells products from those countries though, because the added saltiness is from Marmite or Vegemite.
You spread the dry toast with a layer of Marmite or Vegemite first and then add the mashed avocado on top. SO good.
Actually, let me check Amazon, ah there it is! Marmite. It’s the best! Australians swear by Vegemite but as a born and bred South African I must say Marmite is the sure winner! I highly recommend you give that one a try too.
But….I digress.
In this recipe, there’s no Marmite or Vegemite, just delish mashed avocado with sea salt and black pepper and then more black pepper. Because black pepper. Right? Right. You get it!
Served on perfectly toasted wholewheat bread. It doesn’t get better than this!
Have it for breakfast, have it for lunch, have it for a snack anytime of day or night. So creamy, so smooth, so fine!
More delicious Vegan Breakfast Recipes
- Vegan Tofu Scramble
- Vegan Pancakes
- Chocolate Chia Pudding
- Vegan Overnight Oats
- Vegan Waffles
- Vegan Hash Browns
Did you make this recipe? Be sure to leave a comment and rating below!
Avocado Toast
Ingredients
- 1 Large Avocado or 2 Small
- Sea Salt
- Ground Black Pepper
- More Ground Black Pepper
- 4 Slices Wholewheat Bread
Instructions
- Toast 4 slices of wholewheat bread.
- While the bread is toasting slice the avocado in half, remove the seed, and scoop out the flesh into a bowl.
- Mash it very well with a fork.
- Add sea salt and black pepper to taste.
- When the toast is ready, spread the mashed avocado generously onto each slice.
- Add more black pepper.
- Serve while toast is still hot!
For me, not enough flavor. I agree with reviewers who added lemon or lime juice and garlic. Why not onion or truffle salt or a drop of liquid smoke? You wouldn’t make guacamole with just salt and pepper. Otherwise, the basic concept makes for a good start.
If it was bland then I would guess you needed a bit more salt/pepper. I like the flavor of the avocado to really come through which is why this is a minimalist recipe, it’s NOT guacamole after all. But of course you’re free to add more pizzaz to it if you think it’s needed.
Quick and easy to prepare. We have a lot here in Trinidad and Tobago and they are presently in season.
Avoiding carbs right now —too many holes in my belt already—so I had this on skinny crispbread. Amazing, almost decadent, especially with a soupçon of Marmite as you suggested, an English product I adore but famous for its successful UK love-it-or-hate-it ad campaign (it does indeed divide opinion). I add a drop of lemon juice to avocado to stop it from going brown too quickly, which also cuts the avocado oil a tad. You lucky folks grow your own avos in those sunny climes, of course, so can pick them at optimum ripeness, which must be awesome.
So glad you enjoyed it Tony! It’s just too good with the marmite as well! 🙂
YAy! You mash it first!
I can’t understand those pictures of slices of avocado on naked toast! What’s wrong with them? lol
Whole wheat is not an option for me, I just have to wait till something gluten free, etc, goes on clearance.
To keep the avocado from browning and for flavor, I squirt it with lime juice before mashing. Then add the pink salt, pepper, occasionally smoked paprika, and if I want it to melt (into the bread or onto a hot ear of corn) I also mash in a few teaspoons of vegan butter. Mmmmm!
Today I have some vegan cream cheese, gf bread, and an avocado, lets see what kind of mess I can get into!! ;D
Hmm, that sounds delicious! Enjoy!
Absolutely loved it! So creamy already onto my third slice! I toasted the bread with butter other than that I didn’t add anything else. I completely agree with simplicity. This is quick and true can be had for breakfast or a snack. Thanks for writing this article and sharing the recipe. My first avocado toast thanks to you!
So glad you enjoyed it! Thanks for posting Reese!
Try it this way: toasted Pepperidge Farm pumpernickkle. First sprinkle the toast with garlic salt. Add the mashed avocado Then sprinkle with red pepper flakes. Yum!
Sounds good! 🙂
I know this post is old, but I tried this recipe today and it’s amazing!
So glad you enjoyed it! 🙂