Guacamole Toast Recipe (Easy Breakfast or Snack)
Start your day with this flavorful Guacamole Toast recipe. Creamy avocado, zesty lime, and fresh herbs come together for a delicious and healthy breakfast.
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Servings: 4 people
Calories: 153kcal
Equipment
- 1 Mortar and pestle, blender or medium-sized bowl
- 1 Toaster or grill
Ingredients
- 1 large avocado
- ⅓ cup cilantro/coriander (leaves and top half of stems only - see note 1)
- ¼ of a medium-sized white onion
- ½ jalapeño or serrano chili (with or without the seeds - see note 2)
- 1 lime, juiced
- 1 tsp salt
- 4-8 slices of toast (any you prefer)
Instructions
For the guacamole
- Cut the onion into a small dice and add to the bowl of a mortar (see note 3).
- Cut the jalapeño or serrano chilli in half and remove the seeds. Then finely dice half of the chili and add this to the mortar too (save the other half for another recipe (see note 2).
- Next, add the cilantro/coriander (leaves and top half of stems only), lime juice, and salt.
- Take the pestle and slowly grind the ingredients until they form a chunky paste. This will take about 5-6 minutes. The best technique to to push down on the ingredients and crush them under the pestle and as they release more liquid - start rolling the pestle around the mortar (see the video below if you need a visual).
- Cut the avocados in half, remove the pit, and dice the flesh in a large dice. Add this to the green paste in the mortar.
- Gently grind the avocado with the pestle into the chili/onion paste until everything is well combined. Don’t completely mash the avocado, leave some of this chunky too. Set the guacamole aside.
To Assemble
- Take slices of your favourite bread (sourdough is definitely the Aussie favourite!) and cook to your liking.
- Take a slice of toast and top with plenty of the guacamole. Either enjoy as is or serve with toppings like egg, chopped tomato, prosciutto or smoked salmon to add protein too.
Video
Notes
Note 1: Cilantro/coriander - that ever-divisive herb, can be left out of the guacamole if you don't like it.
Note 2: I like to make my guacamole relatively mild, so if you like it spicy you will want more chili in this version. You can add more of the chili flesh or add the whole lot with seeds for a very spicy version. Note too that the serrano chili will be hotter than jalapeño.
Note 3: You can make this without a mortar and pestle if you don't have one or don't want to do it this way.
Blender method: Make the onion, cilantro/coriander, lime and salt paste in a blender. Blend for just a few seconds so it's combined but still chunky (like the pic in the how-to section above). Tip this into a bowl and add the avocado. Gently mash to combine with the paste but also leave some of the avocado chunky.
Bowl method: If you don't have a blender either, simply chop the onion, chilli and cilantro/coriander finely, and add to a bowl. Dice the avocado flesh, add this in and gently mash everything to combine ensuring it still stays a little chunky. I suggest using red onion for this method, as it already has the sweetness achieved from grinding the white onion.
Nutrition
Serving: 1slice | Calories: 153kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.2mg | Sodium: 716mg | Potassium: 309mg | Fiber: 5g | Sugar: 2g | Vitamin A: 179IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 1mg
