Breakfast (or more likely brunch, seeing as I'm not a 'morning person') is without a doubt one of my favourite things. And avocado on toast is right up there with the best. Not only is it ready in a matter of minutes - ideal when you're in a rush - it is also nutritious, packed full of good fats, protein and slow-release carbs. Oh and most importantly it's so delicious (if you are intrigued as to how much I love avocados, check out this older post). My current winning combo, pictured in the snap above, calls for spelt, sourdough or soda bread (rye works well too, but not the chewy type), toasted till golden brown. Spread one slice with butter (organic, salted - I don't eat too much dairy, so try and make sure it's as unprocessed as possible!) and a bit of Bovril, top with avo and black pepper. No need for salt, the Bovril does it for you. And on the other, smush avo straight on (no butter) and drizzle with extra virgin olive oil, tabasco / hot sauce and lemon juice, plus a sprinkling of Maldon Sea Salt and black pepper. Et voila! Breakfast is less time than it took me to write this post. Enjoy! Ps - how do you eat your avo on toast? Let me know below!

Breakfast: Avocado on toast

Avocado on toast

Breakfast (or more likely brunch, seeing as I’m not a ‘morning person’) is without a doubt one of my favourite things. And avocado on toast is right up there with the best. Not only is it ready in a matter of minutes – ideal when you’re in a rush – it is also nutritious, packed full of good fats, protein and slow-release carbs. Oh and most importantly it’s so delicious (if you are intrigued as to how much I love avocados, check out this older post).

My current winning combo, pictured in the snap above, calls for spelt, sourdough or soda bread (rye works well too, but not the chewy type), toasted till golden brown. Spread one slice with butter (organic, salted – I don’t eat too much dairy, so try and make sure it’s as unprocessed as possible!) and a bit of Bovril, top with avo and black pepper. No need for salt, the Bovril does it for you. And on the other, smush avo straight on (no butter) and drizzle with extra virgin olive oil, tabasco / hot sauce and lemon juice, plus a sprinkling of Maldon Sea Salt and black pepper. Et voila! Breakfast is less time than it took me to write this post. Enjoy!

Ps – how do you eat your avo on toast? Let me know below!

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