Spiced avocado toast is a great way to start the day. It’s tasty, healthy and easy to make. You can make it with any kind of bread you like, from crusty brown bread to rustic sourdough or even something simple like white bread. I usually use thin-sliced salmon because it’s quick and easy but you could also use other types of fish such as trout or cod if you prefer something a little richer in flavour than just plain eggs!
1 large avocado
- Choose a ripe avocado
Ripe avocados are soft and give when you press them, with no resistance. The skin will be slightly blackened, but not browned and the flesh should be creamy yellow or greenish-yellow in color. If you’re buying avocados from the store, look for those that have been exposed to light (they will ripen faster). You can also try peeling an avocado yourself by gently inserting two fingers into the pit and pulling up on it; this will help loosen any trapped air pockets inside your fruit so it’s more receptive to ripening naturally.
- _Cutting an avocado_The easiest way I’ve found is using a serrated knife (or a spoon), but feel free! Just make sure your blade isn’t too sharp—a duller edge helps prevent damage during cutting because it’s less likely to slip off small pieces of peel as they fall off during slicing motions.*I prefer using my hands instead of knives because they’re strong enough without being too heavy.*
2 tsp lemon juice
To add a zing to the avocado, you can use lemon juice. It will help preserve its colour and adds a nice flavour.
You can also replace the lemon juice with lime juice if you prefer it that way.
1 tsp finely grated ginger
1 tsp finely grated ginger
Ginger is a root with a spicy taste that has been used in traditional medicine for centuries. It’s thought to help with nausea and upset stomach, as well as arthritis pain and colds and flu—and it can also be combined with other spices for added flavor.
1/2 tsp Himalayan pink salt
To make the salmon, place the salmon in a non-stick pan with a little bit of olive oil and cook for 2 minutes on each side.
Remove from heat, set aside to cool slightly before serving.
100g thin-sliced salmon
Cut the salmon with a sharp knife. Make sure you cut across the grain of the fish, as this will help keep your slices more tender and less likely to turn into tough, chewy pieces when cooked.
Once you’ve got your slices ready, lift them from their board with a fish slice (or two). Don’t use too much pressure when cutting; try not to cut through more than halfway through each piece at once as this can cause breakage in what would otherwise be an excellent sandwich!
1 tsp each sea salt and coarsely ground black pepper, plus extra to taste
In a small bowl, stir together the salt and pepper. Add more salt to taste if desired.
1 tbs lime juice
To maximize the flavor and health benefits of this recipe, we recommend using a lime juice and zest. Lime juice is a key ingredient in bringing out the best in our salmon and poached egg. It enhances their natural goodness while also adding moisture to your toast.
Zest is another one of those hidden treasures that you can add to all sorts of dishes—and it’s especially delicious when paired with citrusy flavors like lime!
Sprigs of coriander, to serve
To add a little more flavor and visual interest, you can also add some sprigs of coriander (cilantro) to your plate. This herb has a lovely aroma, as well as a slight citrus flavor that tastes delicious on toast.
If you don’t have any in your garden or farmers’ market, you can buy them at most grocery stores or online!
Poached egg and rocket leaves (optional)
If you don’t have rocket leaves, then feel free to use any other lettuce. If you do have rocket leaves, try them in place of the gruyere and add them to your avocado toast just before serving. The marinade will take less time if you cook them with the salmon and avocado slices instead of separately so that they get nice and tender by the time everything else is ready!
A recipe for a nice breakfast
2 slices sourdough bread
1 avocado, halved and pitted
4 ounces citrus-cured salmon fillet, skinned and pin-boned (from your fishmonger)
Poached eggs (optional)
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