Vegan Breakfast: Avocado Toast

Vegan Breakfast

avocado toast

bacon benedict

doughnuts

French toast

fresh fruits

hash brown potatoes & tomatoes

mocking egg salad

pancakes

Soyrizo Breakfast Taco

tofu scramble & sausage patties

waffles

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Avocados
Avocados in California are both thin smooth skinned and "alligator" skinned. Avocados are to be available year-round in markets here in California. There are many varieties and the flavor varies in each.

View each avocado variety:
Bacon
Fuerte
Gwen
Hass
Lamb Hass
Pinkerton
Reed
Zutano

Selection & Storage
Surprisingly, avocados ripen best off the tree. Speed the ripening process by placing avocados in a paper bag. Smooth skinned avocados prove ripe when it yields to gentle pressure. Rough alligator skinned avocados need to turn a deep black and yield to pressure before they are ripe. Once either type are ripe, keep avocados in the refrigerator for up to a week.

For a detailed view of selecting and handling avocados go to the Avocado Organization.

Preparation
Ripe avocados peel easily. Slice in half and remove one side. Stick a knife in the large pit and twist to remove.

Avocados discolor so make your slices or guacamole the same day you plan to serve it.

Vegan Breakfast
Avocado Toast

Nothing is better that a great slice of bread topped with ripe avocado! This is a breakfast that my mother, Christine Stanley, fed me as a child. Living in California, we are blessed to always have avocados in our markets. There are all kinds of varieties seen during the year and avocado has it's own characteristics, ripening, and taste. The column on the left has a link to the Avocado Organization where you can learn about all the choices in avocados.

Ingredients
bread of choice
avocado
salt
pepper
crushed red pepper flakes
Tabasco Sauce

Tools
toaster
knife
fork
cutting board
plate
salt & pepper grinders

Preparation
The Avocado
Select a ripe avocado, slice in half and set aside.

If preparing only for one person, wrap the half with the seed still seated in some plastic wrap and refrigerate.

The Bread
Select your favorite bread... today I'm using Alvarado Sprouted Barley Bread.

Toast the bread.

Warm the Plate
While the toast is toasting, run hot water over the plate you will be using to get it warm. This is where a warming drawer filled with plates would be fabulous. Then I could just pull out the hot plate and my toast would stay HOT!

When the toast is ready, scoop out the avocado flesh onto the toast and with a fork, smash the avocado all over the toast.

Season the Avocado
Add seaonings of your choice to the avocado. Salt, pepper, Mrs. Dash, Chipotle Tabasco, whatever you like.

EAT!

Presentation
I've made my coffee before I start the Avocado Toast preparation so I can sip it between bites. Fast, easy and really GOOD!

Variation
Add some sliced onions and a tomato slice for a variation or open faced sandwich.

"Vegan Breakfast: Avocado Toast and Kona Joe Coffee!"