Avocado Toast: Restaurant Style 

It’s hard to go wrong with avocado toast, but it takes a few things to get it to taste restaurant quality. For me, that’s using sourdough bread and using a cast-iron skilled to make garlic bread with it. The bread has to be crispy and slightly buttery.  

On Ripeness 

I usually buy a few avocados and get them unripe. I keep the rest in the fridge and leave those that I know I’m going to use for the next 2-3 days outside. You can also keep them in a brown paper bag to speed up the ripening. 

Nutrition and Toppings

Avocados are good for you. They are a good source of healthy fats, high in fiber and antioxidants, such as Vitamin C and K, and do not contain cholesterol. 

I like to sprinkle broccoli seeds on avocado toast for a bit of crunchiness, but also for nutrition. But don’t add more than 1/4 tsp because they can have a slightly bitter taste. Chia seeds work well too.

You can also top your toast with a few parmesan cheese cubes.

Serving Avocado Toast

I like to eat avocado toast with a side of tomato basil soup, but you can eat as is. Eating it with soup makes me feel like I’m eating out at home.

avocado toast

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Serves: 1 Prep Time: 5 Minutes Cooking Time: 5 Minutes 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 ripe avocado
• 2 garlic clove (minced or grated)
• 2 tsp fresh lemon juice
• 1 tbs yellow mustard
• 1 tbs chopped red onion
• 1/4 tsp salt
• black pepper
• 1/4 tsp broccoli seeds (optional)
• 2 pieces of sourdough bread (depending on size)
• 1/2 tbs butter
• 1 tbs olive oil

Instructions

1. Heat up a cast iron skillet.
2. While waiting for it to heat up, cut avocado and mash. Stir in garlic, lemon juice, mustard, red onion, and salt. Set aside.
3. Slice the bread and place butter on the hot skillet. Add the bread and sprinkle the rest of the garlic on the bread. Drizzle with a bit of olive oil.
4. Flip bread so both sides are crispy.
5. Spread the avocado on the bread, add pepper, and sprinkle with broccoli seeds.