Someday we want something delicious and different from our regular breakfast.
Most people with their busy schedules like office, schools, etc. and, they always look for quick, easy, and lightweight breakfast. But this the best option for brunch is toast contains egg, veggies, and beans that make this toast yummy.
We usually have a morning breakfast as a toast topped with peanut butter or the regular butter but, then I think for the experiment. So, I have searched, then I found the cookie and kate recipe inspired me to prepare my breakfast with creativity. I whipped up an avocado-based pesto spread in my food processor. It’s infinitely more exciting than a pat of butter another way and, it’s a great snack, breakfast/brunch, lunch, or dinner.
- Swap the butter for hummus.
- Don’t care for pesto? Omit it!
- Add your favorite toppings if you’re not a fan of tomatoes or shaved parmesan cheese.
- For Example : Roasted red bell peppers, chickpeas, a hard-boiled egg, blue cheese, everything but the bagel seasoning, etc. The options are absolutely up to your taste bud preference!
Benefits of adding avocado into your meal
- You can use bread of your own choice- I used whole wheat sandwich bread because when I opened the fridge, I found it available.
- You can use all-purpose bread, multigrain bread, brown bread, ciabatta, and you can use homemade bread. This simple avocado toast is delicious as-is, or you can top it with eggs and a handful of sliced cherry tomatoes.
- It would be a surprise not to see an avocado toast on your favorite brunch menu. And it’s one of the best meals to whip up at home quickly. But is it also good for weight loss?
- Avocado is a good source of healthy fat and fiber.
- These both help keep blood sugar levels stable and promote feelings of fullness.
- Avocado is the best replacement for higher-calorie toast toppings. “An ounce provides just 45 calories, compared with 203 calories per ounce of butter”.
- Avocado can reduce up to 40% of the desire to eat something after lunch.
As for the toppings,
load up your avocado toast with nonstarchy veggies. Think radish and cucumber slices, arugula, sprouts, and pickled onions. To avoid adding hundreds of extra calories, skip toppings like olive oil and bacon, and try low-cal, flavorful add-ons like or lemon or lime juice.
- ¼ cup pepitas (hulled pumpkin seeds)
- 2-3 large ripe avocados
- 3- 4 medium cloves garlic
- two tablespoons lemon juice
- ¼ teaspoon salt, to taste
- ⅔ cup (1 ounce) packed fresh basil leaves
- only four slices of Organic Bread
- Cooked eggs (fried, poached, or scrambled your preference)
- Halved cherry tomatoes (1 small handful per serving)
- Freshly ground black pepper, red pepper flakes, and flaky sea salt
To toast the pepitas, pour them into a small skillet. Cook over medium heat, stirring until they are making little popping noises and starting to make little popping noises. Transfer to a bowl to cool.
To make the pesto, pit and halve the avocados and scoop the insides into the bowl of a food processor. Add the garlic, lemon juice, and salt. Blend until smooth, pausing to scrape down the sides as necessary.
Add the toasted pepitas and basil leaves and pulse until the pepitas and basil leaves cut into small pieces and, the mixture is well-blended. Taste, mix in more salt if the mixture doesn’t taste awesome yet.
Toast the bread, then spread a generous amount of avocado pesto over each slice. Serve as is, or with eggs and tomatoes. Sprinkle lightly with freshly ground black pepper, red pepper flakes (for heat), and flaky sea salt, if desired. Serve immediately.
MAKE IT VEGAN:
Skip the eggs!
The spread yields about 1 ½ cups and, you might have some extra. The leftover spread will keep in a small bowl with plastic wrap pressed against the top in the refrigerator for two to three days; scoop off the top layer before serving if turns brown.
Any healthy avocado toast recipe starts with a good base,
” says Yawitz. Shop for a bread that says “100% whole grain” on the label and contains at least 3 grams of fiber per slice. Bonus points if the bread includes protein-packed flax, pumpkin, or sesame seeds.