Tuesday, September 7, 2010

Vegetables for Breakfast Week. Day 2: Spicy Avocado Veggie Toast

Avocado toast is such a good midday snack, why not have it for breakfast?  It has essential fats and fiber to keep you sated, and there's that soothing combination of creamy spread with dark, grainy toast and razor-sharp edges.

Well, avocado is technically a fruit, even though most of us treat it as a well-loved vegetable. So for Day 2 of Vegetables for Breakfast Week, I added some cucumbers, jalapenos, and sprouts to make this a true vegetable toast.

I briefly considered putting leftover curry from Ekta on toast, which is probably a genius idea if you have Indian takeout leftovers.


Spicy Avocado Veggie Toast.

1 slice of pumpernickel bread, toasted (I like the contrast of black bread and green avocado)
1/4 avocado, mashed
1 small jalapeno, sliced. Remove the seeds if you must.
1 lemon
Half a cucumber, sliced
Handful of sprouts
Sea salt and black pepper

Toast your bread. While bread is toasting, mash 1/4 avocado with a few drops of lemon and a sprinkle of sea salt. Spread on toast. Top with a couple of slices of jalapeno, depending on how hot you like it. Add a few slices of cooling cucumber and a handful of sprouts as garnish. Sprinkle with black pepper.

Vegetables for Breakfast Week. Day 1: Carrot Waffles

2 comments:

The Kuntrageous Vegan said...

I looooove avocado toast. I make mine with hot sauce...because hot sauce makes everything delicious. Except desserts that is. :)

kellywhitephillips said...

I thought about adding hot sauce, but those jalapenos were downright arrogant.

Do you eat yours for breakfast?