Move over eggs ~ there’s a new perfect protein for breakfast. My Avocado and Sea Salt Toast has a healthy, balanced blend of fat, FIBER and protein with zero cholesterol.
What’s not to love?
If you are an avocado lover, like me, you may not have thought of using it in place of butter for a simple, creamy and satisfying breakfast for your busy mornings.
Every day you get up with purpose. You get out of bed, shower, hurriedly get dressed in the dark, and manage to get out the door with a black shoe on your left and a brown shoe on your right. True story from my past life. I remember it only too well. For all of my hard working friends in Corporate America – I dedicate this post to you.
Who has time for breakfast?
You do! Just before grabbing your keys and leaving, toast some sesame Ezekiel bread and grab an avocado, an onion and your knife.
I’ll tell you the reason for the onion in a second.
Take your knife and cut around the avocado, the long way; twist. For now, leave the pit in the one side because it will cut down on the oxidation (browning).
Next, cut your slices while the avocado is still in the skin. (Technically, you don’t have to do this step ~ it just looks prettier.)
Source ~ Thank you to the Practical Cook
Scoop out half of the slices on one side for your toast and place the remaining avocado in a reusable airtight container. Cut an onion and half and place it in there right along with the avocado. The vapors from the onion will reduce further oxidation.
If the avocado is ripe enough you should easily be able to spread it like butter. In fact, I will be so bold as to say wherever there is butter, avocado should replace it.
Let’s look at butter and avocado nutrition facts in a head to head comparison for a two tablespoon serving.
Shhh….don’t tell the dairy farmers.
Avocado can even be subbed in baking! According to 3 Fat Chicks on a Diet:
“Avocado is almost like a butter, and just like butter it has a soft and creamy texture. You may have to do some experimenting, but in general you can simply substitute 1 cup of avocado for 1 cup of butter. You may have to increase other liquids as the avocado does not melt like butter.
When substituting avocado for eggs in your baking, start by substituting 2 tbsp. to 1/4 cup mashed avocado for each egg.
Avocado will make your cakes rise up higher in the center, and in some occasions may even cave. It also browns quicker, and therefore your cake may look well done on the outside, but the inside may still be doughy. To avoid these things from happening, reduce your oven temperature by about 25 percent and increase your baking time.”
One bite and you will be subbing avocado left and right for everything – ESPECIALLY when there is coarse sea salt involved. There is something about that tiny, salty crunch on top of creamy, satisfying avocado and nutty sesame.
Creamy Avocado and Sea Salt Toast
Inspired my a request from my 5 year old daughter ~ she loves it!
Vegan, Gluten Free Option*
1 slice sesame Ezekiel Bread (or gluten free bread)
1/4 ripe avocado, sliced
Sprinkle of coarse sea salt
1. Toast the Ezekiel Bread; spread avocado over bread evenly; sprinkle sea salt.
Amount Per Serving
Total Fat 7.2 g
Saturated Fat 0.9 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 4.2 g
Cholesterol 0.0 mg
Sodium 83.4 mg
Potassium 299.3 mg
Total Carbohydrate 18.7 g
Dietary Fiber 5.9 g
Sugars 1.1 g
Protein 4.8 g
Vitamin A 1.3 %
Vitamin B-12 0.0 %
Vitamin B-6 10.2 %
Vitamin C 6.3 %
Vitamin D 0.0 %
Vitamin E 2.9 %
Calcium 0.6 %
Copper 3.7 %
Folate 9.6 %
Iron 5.5 %
Magnesium 9.1 %
Manganese 3.2 %
Niacin 10.1 %
Pantothenic Acid 6.3 %
Phosphorus 10.3 %
Riboflavin 3.6 %
Selenium 0.2 %
Thiamin 10.2 %
Zinc 6.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.