Does the world really, Really, REALLY need another avocado recipe post?
I mean, the recipe isn’t really even as much a recipe as it is a formula. Toast. Avocado. Extra stuff you put on top depending upon your cravings and whatever is in the fridge.
And flaky salt. Always flaky salt.
But when I made my breakfast the other day and stopped myself mid-bite to get a snap of it for Instagram, realized that this hum-drum and routine breakfast for me is indeed a blog-worthy recipe/formula to share.
Because often those routine recipes are usually the best. Even if they’ve already cycled through the trend scene.
If It’s Good Enough for Grandma, It’s Good Enough For Me
Just about every single weekday morning I have one of two things for breakfast: Scrambled egg whites with loads of cooked spinach (at least 4 cups of fresh!) and sliced tomatoes > OR > a tasty slice of nutty wheat bread, toasted, then topped with avocado, cottage cheese and tomatoes.
I pretty much grew up on cottage cheese and toast for breakfast. It was my grandma’s favorite.
When Grandma Frieda would come to visit, her morning started with coffee. Then we’d sit at the kitchen counter, each of us making our own breakfast and copying Grandma’s toast topped with strawberry or raspberry jam and cottage cheese. The sweetness of the jam paired with the tartness of the cottage cheese hooked me right off the bat.
It was years ago that I adopted her affinity for this simple breakfast, and I’ve been eating it ever since, sometimes with a few adaptations along the way.
About the recipe
This recipe is really all about your cravings and mine are always tomatoes and basil. Now, a classic caprese sandwich is obviously those two ingredients accompanied by mozzarella cheese. But I for breakfast eats I went with my kiddo cravings and stuck with the tartness I love that comes with a scoop of cottage cheese.
Avocado is obviously center stage of this recipe or else why would it be called avocado toast? Sometimes I mash mine, sometimes I slice it. The ripeness of the avos dictate that part of the equation. To tell if an avocado is ripe, simply pluck off the baby stem of the avocado and look at the hole left behind. If it’s bright green, the avo is ready and ripe. If the stem doesn’t want to budge, it needs more time to rest and ripen. If it’s brown and mushy, it’s time to toss.
A quality cottage cheese is key. I prefer mine low-fat and with a creamy curd. If you’re not a cottage cheese fan, choose a fresh mozzarella or slice a few hard boiled eggs on top. That’s another favorite adaptation of mine.
One of my favorite flavors of this toast is drizzling a bit of Flaxseed Oil on my toast—this is the brand I like. Flaxseed oil gives a nutty flavor to the bread that I absolutely crave and if I skip it, the toast is simply missing something. Flaxseed oil can be found in the refrigerated organics section of most grocery stores or in health food stores. Like salmon, flaxseed oil is high in omega-3s and fiber and has shown to help in lowering cholesterol, improving the health of hair and nails, and is really helpful to those suffering with colitis or Chron’s disease—hello fiber! However, if you are taking medication, always check with your health care provider for harmful drug interactions.
Fresh plucked basil leaves and flaky salt (this is my favorite) are always welcome finishing touches. During the winter I keep a pot of basil on my counter and summertime I plant it right outside my front door. I sometimes dress my caprese avo toast a bit of balsamic glaze if I’m feeling the mood.
If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram with #foodiecrusheats
- 1 slice hearty, whole-wheat toast
- 1-2 teaspoons flaxseed oil
- ½ avocado, peeled and sliced or mashed
- ⅓ cup low-fat cottage cheese
- 1 small tomato, I like campari tomatoes
- Basil leaves for garnish
- Flaked sea salt, I like this one
- Toast the bread and drizzle with flaxseed oil. Layer with the avocado, cottage cheese and tomato. Garnish with basil leaves and flaked sea salt and drizzle with a little more flaxseed oil if desired.
There are just about as many avocado toasts flirting with the internet as there are pixels. Here are a few that I think are extra special.
First off, two favorites from my Instagram feed. These aren’t recipes, but are totally notable!
Follow the queen of toasts, The Delicious, here.
Follow the original avocado rose stylist, Fooddecco, here.
And Now, Links Please!
Japanese Inspired Avocado Toast
Nori, arugula and those delicious little caviar eggs make this toast bursting with flavor.
Get the recipe | I Am a Food Blog
Miso Tahini Avocado Toast with Black Sesame Gomasio
Umami overfloweth! This toast is an international delight.
Get the recipe | Dolly and Oatmeal
Avocado Toast with Persimmon, Pomegranate and Fennel
Goat cheese is mashed into this avo toasted marvel. Kicking it up a notch!
Get the recipe | The Floating Kitchen
Avocado Toast with Turkey and Egg
Boning up on the protein with 3 different ingredients.
Get the recipe | The Lemon Bowl
Mexican Grilled Corn Avocado Toast
Limey grilled corn and cotija top this toast. Arriba!
Get the recipe | How Sweet It Is
Avocado Toast with Eggs, Spinach and Tomatoes
This is pretty much my breakfast most days of the week. Delish.
Get the recipe | Two Peas and Their Pod
Avocado and Short Cut Beet Hummus
Roasted beets add color and bite to pre-made hummus for a fast twist on traditional toast.
Get the recipe | Iowa Girl Eats
Supper Sized Avocado Toast
Get the recipe | Beard + Bonnet
Strawberry Basil Avocado Toast
Sweet strawberries are the ultimate avocado compliment.
Get the recipe | Love and Lemons
Poached Egg and Avocado Toast with Parmesan
Add a savory indulgence with egg and parmesan to your toasted desires.
Get the recipe | Warm Vanilla Sugar
Thanks for stopping by and getting some love o’ the avo. Here’s to getting into the kitchen to cook something good!
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
Thanks for reading and subscribe to FoodieCrush to have each post delivered straight to your e-mail box.