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Smashed avocado on toast
A super-fast breakfast, which is a great way to use up over-ripe avocados.
Serves 12
Calories per serving 289
Ingredients
- 2 thin slices wholegrain sourdough bread (each about 20g)
- 1 ripe small avocado, stoned, peeled and roughly chopped
- 25g walnut halves (about ten), roughly chopped
- 1 plump red chilli, deseeded and diced, or a pinch of crushed dried chilli flakes (optional)
- 2 tsp balsamic vinegar
Directions
Toast the bread and divide between two plates (or serve on one plate to share).
Place the avocado and walnuts in a small bowl and mash together with a fork.
Spread on to the hot toast, sprinkle with the chilli, if using, and drizzle with the balsamic vinegar. Season with sea salt and ground black pepper to serve.
Non-fast days: Top the avocado toast with one or two freshly poached eggs, or some crumbled feta. A tablespoon of toasted mixed seeds is also a lovely addition.
Cook's tip: Any wholegrain loaf can be substituted for sourdough, if you can’t get hold of it
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