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46 Comments
kulsum K.
July 21, 2013
I'm usually so lazy to comment but this got me all excited. Like someone said one of the things I thought I invented :) Just the other day, this is how I had it - and if I may say so - its AMAZING. Though I had it on well toasted bread - its equally good on toast - spread of basil pesto, sliced avocado, cherry tomatoes, arugula and pine nuts. A light drizzle of honey, salt and pepper all topped with a fried egg.
Marian B.
July 22, 2013
Topping with a fried egg is always a good choice. Love the pesto idea -- I'll have to try it! Thanks for commenting!
ragebil
June 25, 2013
Too good with a sprinkle of salt and some hot sauce.
lisaripley
August 14, 2013
Yes! I use sriacha or harissa (just a little) if I want it really hot, or tabasco and an egg.
LucyLovesToCook
June 5, 2013
Oh my god I love avocado toast, I can't get enough of it, I'd have it everyday if I could. If you fancy something different smash the avocado with some chickpeas and spread on toast - so good!
Lisa21012
June 5, 2013
I like a little granulated garlic and arugula on mine and indeed it is one of my favorite lunches.
Keep in mind that those watching their weight should limit themselves to half an avocado though because of the high fat. Avocados are supposed to be "healthy" fat but fat is still fat.
Keep in mind that those watching their weight should limit themselves to half an avocado though because of the high fat. Avocados are supposed to be "healthy" fat but fat is still fat.
creamtea
June 5, 2013
We always have to have a squeeze of lemon & sprinkle of salt on our avo. One of the few breakfasts my daughter will tolerate, scooped out of the half-shell. I like the toast-as-a-base idea!
Miss M.
June 5, 2013
Avocado and Vegemite on hot buttery toast is the ultimate snack for me at work. I know I'll provoke the ire of many a foodie with that statement, but it's so very delicious. Vegemite provides the kind of saltiness you'd normally get from sea salt — and it's tasty!
Carol S.
June 4, 2013
I'm obsessed and try to use as many local ingredients from the Santa Barbara Farmers Market (including olive oil) as possible. Here's a recent shot: http://twitpic.com/crs847
Greenstuff
June 4, 2013
How many of us thought we invented this one? I'll raise my hand. I usually go for the flaky sea salt, occasionally a squirt of something hot.
Michele H.
June 4, 2013
Lifelong member, and one of my son's first foods as well.
Traditional Argentine Pan con Palta or Paltapan, on which I was raised, is served with a drizzle of good olive oil and the crusts removed (me, I like it on crusty bread - but the EVOO takes it to a whole new level. Eat it several times a week.)
Traditional Argentine Pan con Palta or Paltapan, on which I was raised, is served with a drizzle of good olive oil and the crusts removed (me, I like it on crusty bread - but the EVOO takes it to a whole new level. Eat it several times a week.)
sticksnscones
June 4, 2013
I love that I am not alone with the beloved Avocado Toast. I often add a slight wave of Stonewall Kitchens Maple Mustard before topping with the avocado slices.
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