Although I am not big on breakfast and most of the time I eat a very simple breakfast, I must admit I loved this Avocado Mushroom Toast. It was my hubby’s idea and for once he had an idea I loved…haha!
Avocado Mushroom Toast
The reason I don’t always love his ideas is that he eats pineapple with almost everything. And if he had some this morning it would have been added here too.
Thank God we didn’t have any pineapple. For once I could actually share his breakfast and this Avocado Mushroom Toast was heavenly.
We used some Soft Rye Bread from Woolies for the toast. We love the rye bread and it’s not huge slices either so it’s what appeals to us.
I am trying hard to eat more healthy and stay away from things I shouldn’t be eating. But it’s tough.
Unfortunately I do have a sweet tooth and although I don’t over indulge I do like my sweet treats. I am going try and be very disciplined like my hubby.
All of this week he has been eating salads, no I can’t…Lol! I will eat it on the side, but salad on it’s own, no thanks.
I think this Avocado Mushroom Toast is going to be on my menu regularly. Avocados are healthy too so I won’t feel guilty eating it.
Quick and Easy
I literally pop everything I need for the mushroom recipe in a pan. Whilst it fries on high heat I prepare the avocado and toast.
It’s that simple. Of course, I don’t suggest you make the avocado too much ahead of time as it will turn brown.
There are loads of tricks to prevent avocados from turning brown. But to be honest I don’t have time for that.
If I make breakfast I like getting everything done at once. In fact breakfasts are usually simple so I am not going to recommend prepping ahead.
Unless you are feeding a crowd. With Covid I don’t think we are feeding crowds, right!
For this dish you can also add a poached or fried egg on top, if you prefer. Sometimes on days we can eat eggs I would add it on.
I kept the avocado very simple for this breakfast. It was smashed, some lime juice, salt and pepper was added to it.
A little sprinkle of chilli flakes and fresh coriander and you’re good to go. I love the hint of chilli, we have chilli with almost anything … haha!
There are times when I add sour cream too but I am keeping it healthy here. If you want a more creamy avocado you can add some.
Often my hubby buys avocados and they are totally green. I usually check if they are ripe by applying some gentle pressure, if the flesh does not yield then it’s not ripe.
Another way to check is to peel off the cap, the little stem like thing, on top of the avocado, and look at the colour underneath. If it yellow or green it means the avocado is ripe.
I’ve hardly posted much breakfast recipes so I thought it was time I did. So you will be seeing more recipes soon, I hope.
Breakfast is supposed to be the most important meal of the day. Often we skip breakfast and of course, nibble on stuff we shouldn’t, throughout the day.
I know I am sometimes guilty of that. My new motto is “discipline”, hope it lasts.
Now you have a good reason to try this breakfast recipe so I hope you do. If you try it please drop me a comment and a star rating.
More Breakfast Recipes to try:
Avocado Mushroom Toast
- 4 small slices of bread
- 250 gram mushrooms, white or portabellini sliced
- 2 tbsp olive oil
- 1 large clove garlic minced
- 1/2 tsp fresh thyme leaves
- 1 large avocado smashed
- 1/2 lime
- pinch of chilli flakes
- few coriander leaves
- Add the olive oil, mushroom,garlic and thyme to a pan. Season with salt and pepper and fry the mushrooms on high heat until golden brown and caramelized
- Remove the skin and the seed from the avocado. Smash the avocado with a fork. Season with salt and pepper and add the chilli flakes. Squeeze in the lime juice and mix well
- Toast the bread lightly. Spread some avocado on top of each slice. Add the mushroom on top. Sprinkle more chilli flakes if you wish. Garnish with some coriander leaves and serve
- You can add a poached or fried egg to this dish if you wish