I am dedicating this breakfast post and recipe to one of my favorite movies and soundtracks of all time, Beauty and the Beast. I am so excited to go see the live action version. I also love avocado toast and eggs. I have ordered avocado toast in restaurants and have been surprised by the simplicity of the dish, given the huge expense charged. There is no need to go out to breakfast, when you can have a gourmet breakfast right in your own kitchen.
I never pass on an opportunity to incorporate vegetables in my breakfast, and fresh greens make a gorgeous contribution to any meal. In this recipe I used organic baby spinach and spring mix on my avocado toast, as well as in a small salad on the side. Some of you may think, salad at breakfast? Breakfast is not to be defined by the type of foods we have, but the time at which we eat the meal! I don't want to overpower the flavor of the greens or the avocado in this meal, so I only use a flavored vinegar as a dressing, like raspberry, pomegranate or red wine vinegar.
- Avocado can be put on top of toast with just salt and pepper, but I really like adding some spice and flavor to make it more interesting, sort of like putting guacamole on top of toast (which I do when I make homemade guac). I used Trader Joe's Chile Lime seasoning, but there are many brands similar to this seasoning blend (like McCormick Perfect Pinch Fiesta Citrus or Cholula Chile Lime Mexican Seasoning), or you can make your own: here is a recipe from pepperscale.com. The main objective is to create a tangy, citrus flavor. My seasoning blend has salt in it, so I have to be careful about adding additional salt to the dish. Not all chile lime seasonings have salt. The seasoning doesn't provide a lot of heat, so I also add a dash of pepper sauce or Sriracha on top before I start to eat it.
Ingredients for 2 servings:
- 2 slices of multigrain bread to toast
- 1/2 small, ripe avocado
- 5-6 grape tomatoes, cut into quarters
- 1/4 tsp juice from lime or red wine vinegar
- 1/8-1/4 tsp chile lime seasoning
- 3 handfuls of salad greens (prefer baby greens) - about 3 cups
- 2-3 strawberries, sliced
- 1/4 cup shredded parmesan, swiss or gruyere cheese
- 2 Tbsp flavored vinegar (balsalmic, red wine, pomegranate, raspberry, etc.) or lemon juice
- salt and pepper to taste
- In a small bowl, mash avocado, lime juice, and seasonings
- Stir tomato chunks into avocado mash
- Toss 2 cups salad greens with strawberries, cheese, and 2 Tbsp "dressing" (vinegar)
- Plate 1 cup of salad on each plate
- Toast bread
- Spread 1/2 avocado mixture on each slice of toast
- Add salt and pepper or hot sauce per your preference