Okay, so, we did it. We made Avocado Toast. This poor breakfast food gets a bad reputation for being played out. But really, do we need to treat her this way? It’s like the perfect anytime satiater. Healthy fats, satisfying carbs; add eggs and you get tons of protein. Also she’s gorgeous.. bright green hues can brighten any one’s day!
In an attempt to pretend at first that we weren’t making Avo Toast, we picked up some multi-grain croissants from our local health food store. If you want to make this vegan, of course, you will have to choose a stand in for this buttery beauty. Really the only important part of this whole recipe is a perfectly ripe avocado.. so be patient if they are under ripe. We recommend you keep 1 or 2 avocados in different stages around so you don’t have to wait 3 days until they are ready for you to slice open.
Avo Toast
1 Croissant OR 1 thick slice of crusty bread
2 tsp Conscious Coconut oil
1/2 Organic avocado, thinly sliced (toss the other half in your salad for lunch)
a squeeze of lemon
EVOO
Whatever garnishes you like. We chose sesame, sea salt, chili flakes, hemp hearts
Slice the criossant in half.
Spread each side with 1 teaspoon of coconut oil and toast in the broiler until just golden brown.
Arrange sliced avocado on bottom of croissant.
Drizzle with lemon and evoo.
Garnish. Enjoy.
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