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Smashed Avo Toast - The Classic

A good smashed avo toast in the morning is the ultimate healthy breakfast to start your day. The two-ingredient brunch option is a highly featured item on the Instagram menu and therefore seen on pretty much every café breakfast or brunch menu.

When at home, I tend to just grab some bread, toast it and squish some avocado on top with a sprinkle of salt. Quick, yum but definitely not even close to what I get at my favourite Melbourne cafés where they just seem to step up the game with toppings and especially spices & herbs. I mean, who actually has micro herbs and edible flowers in their kitchen? (I don't).

I have however experienced that the little twist in spices & herbs make the difference and lift that avo game at home.

Here is our go-to recipe for a quick breakky involving still only two ingredients (avo & bread) plus the tasty Avo Smash Mix from SPICETUB and whatever toppings you fancy.


Serves 2

INGREDIENTS

4 slices of your favourite bread (rye, seedy, ciabatta - anything works, really)
1 large ripe avocado
2 hand sprinkles of SPICETUB Avo Smash Mix (= about 3 tsp)

Topping options
2 tbsp feta cheese
8 cherry tomatoes


METHOD


1. Get that bread toasty

Place your bread into the toaster, sandwich press or fry pan to slightly toast until golden. (We love getting a slight charr on our bread to get that crispy note against the creaminess of the avocado)

2. Prepare your avo smash

While the bread is warming up, cut the avocado in half and discard the pit. Add the avocado into a medium bowl. With a fork, gently smash the avocado to a chunky dip. Add 1 hand sprinkle of SPICETUB Avo Smash Mix to the mixture, stir to combine.

Optional: If you are using feta cheese, you can crumble half of it into the avocado spice mixture now and gently stir to combine.

3. Assemble your avo toast

Spoon the avocado mixture on top of your toasted bread. Sprinkle the remaining SPICETUB Avo Smash Mix over your avocado toast. Top with halved cherry tomatoes and remaining feta cheese. Enjoy!


Written by Svenja Collins from SPICETUB