Since tasting this avocado toast at a simple restaurant in Nashville over Summer, I’ve never looked back. I’ve made it every single week since.
I always liked avocado toast, but this recipe made me LOVE IT.
Jump to:
This was the breakfast Chris and I chose, whilst feeling very hungover, after a night exploring a couple of bars on a trip to Nashville. We were feeling rather delicate, and I didn’t really think I’d be able to manage more than a couple of mouthfuls of anything for breakfast.
Well, I was wrong. It was simply the best avocado toast we’d ever tasted. Plus we also felt a million times better after eating it.
I couldn’t wait to recreate it when we got home, and this is the recipe I now use every time I make avocado toast for brunch.
š©āš³PRO TIP How to find the perfect avocado
Finding good avocados seems to be more difficult in the UK than in the US or other warmer countries. It can be a bit hit-and-miss in the UK. These are the things I look out for:
- Hass avocados are the ones we see on the shelves most in the UK. They have a very dark brown knobbly skin. You can also get avocados with lighter green skins, these can be unripe Hass avocados, or are often ‘Fuerte’ or ‘Ettinger’ varieties. Hass avocados have a mush richer taste, so I always go with that variety.
- Feel the avocado and give it a gentle squeeze. It should give just a little. If it’s rock hard it’s unripe, if it’s too squishy it’s overripe.
- The skin should be bumpy, not smooth.
- An extra check I make before using the avocado, it to pull out the little stem at the top of the avocado. If it’s difficult to pull off, the avocado isn’t ripe. If it comes off easily, but the colour underneath is brown, it’s likely the avocado is overripe. If the colour is green underneath and the stem comes of easily, it should be ripe.
š½ļø Flavour swaps/additions
- A drizzle ofĀ extra-virgin olive oilĀ – I sometimes add this if my avocado isn’t as soft and buttery as I like it.
- Crispy chopped-upĀ baconĀ pieces – one of Chris’s favourite additions
- Try rubbing the toasted bread with a the cut-side of half a clove of garlic. This imparts a niceĀ garlicky flavourĀ and a bit of a bruschetta feel.
- Very thin slices of tomato. I like to go for yellow or greenĀ heritage tomatoesĀ (yellow are quite mild-flavoured, green are a bit more tangy) if I have them in, or I’ll sometimes use thin slices of red cherry tomatoes. Go with your favourite variety.
- Swap out the quick pickled shallots with my marinated red onions.
Here are those lovely marinated onions (I add them to everything – sandwiches, salads, on top of stews and curries, with BBQ food. They’re so good!!)
In case you’re wondering, that cafe in Nashville was called Two Hands. Thanks for the inspo guys!
š² More fantastic Avocado-based recipes
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. Iām also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Avocado Toast
Not your average Avocado toast – this one is my levelled-up go-to Avocado toast with all the toppings! Feta, sliced chilli, pickled shallot – the works!!
INSTRUCTIONSĀ
-
First make the pickled shallot. Peel the shallot and slice into thin rounds.
1 red shallot
-
Add the shallot to a small bowl or dish and pour over the red wine vinegar. Stir together and allow to sit for 10 minutes, while you make the rest of the recipe.
2 tbsp red wine vinegar
-
Slice the avocado in half. Remove the stone and scoop out the flesh. Place in a bowl.
1 large ripe, avocado
-
Add the lime juice, salt and pepper and roughly mash the avocado with the back of a fork. I like a lumpy texture, but you can mash for longer if you want it smoother.
1 tbsp lime juice, Ā¼ tsp salt, Ā¼ tsp black pepper
-
Toast the slices of bread and place the toast on two plates.
2 thick slices of sourdough bread
-
Sprinkle over the sliced chilli, pumpkin and sunflower seeds, fresh coriander and feta cheese.
1 red Fresno chilli, 1 tbsp pumpkin seeds, 1 tbsp sunflower seeds, 2 tbsp chopped fresh coriander, 3 tbsp crumbled feta cheese
-
Add 6-7 pickled shallot slices to each plate and serve. I like to serve with the rest of the shallot, so I can add a bit more whilst i’m eating.
ā Notes
- A drizzle of extra-virgin olive oil – I sometimes add this if my avocado isn’t as soft and buttery as I like it.
- Crispy chopped-up bacon pieces – one of Chris’s favourite additions
- Try rubbing the toasted bread with a the cut-side of half a clove of garlic. This imparts a nice garlicky flavour and a bit of a bruschetta feel.
- Very thin slices of tomato. I like to go for yellow or green heritage tomatoes (yellow are quite mild-flavoured, green are a bit more tangy) if I have them in, or I’ll sometimes use thin slices of red cherry tomatoes. Go with your favourite variety.
Ā
Nutritional information is approximate, per slice.
Yes, I know, sounds like a lot, but avocados are high in calories (but incredibly delicious!!).
Nutrition
Calories: 459kcalCarbohydrates: 45gProtein: 15gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 23mgSodium: 925mgPotassium: 775mgFiber: 10gSugar: 6gVitamin A: 504IUVitamin C: 46mgCalcium: 184mgIron: 4mg
Some of the links in this post may be affiliate links ā which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! Thatās what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
More Breakfast & Brunch Recipes
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.