avocado toast three ways

Breakfast

Avocado Toast Three Ways

Avocado Toast Three Ways offers three delicious twists on the classic: creamy smashed avocado with lemon and chili flakes, avocado topped with feta and cherry tomatoes, and a spicy avocado mash with smoked paprika and radishes. Perfect for versatile, tasty breakfasts or snacks.

Ingredients

5 ripe hass avocados
6 scallions, sliced
juice of 1 lime
1/4 cup chopped fresh cilantro
kosher salt and freshly ground black pepper
3 slices pumpernickel bread
olive oil, for brushing
3 hard-cooked eggs, coarsely grated on a box grater
1 tablespoon creme fraiche
1 teaspoon dijon mustard
1 small shallot, thinly sliced
1 tablespoon finely chopped fresh dill, plus springs for garnish
kosher salt and freshly ground black pepper
1/2 cup torn radicchio
3 slices health bread
olive oil, for brushing
3 ounces paper-thin slices smoked salmon
3 tablespoons creme fraiche
dill springs, for garnish
3 slices sourdough or country white bread
olive oil, for brushing
1 fresno chile, thinly sliced
grated zest of 1 lime
cilantro leaves, for garnish

Directions

For the base: Crush the avocados in a bowl with a fork. Fold in the scallions, lime juice, cilantro and some salt and pepper, leaving the mixture pretty chunky.
For the egg salad and radicchio toast: Brush the pumpernickel bread with oil, and toast under the broiler; or toast in a toaster and then brush with oil.
Combine the grated egg, creme fraiche, mustard, shallot, dill and some salt and pepper in a bowl.
Spread the toast with some of the avocado base, and top with some radicchio, egg salad and dill sprigs.
For the salmon and dill toast: Brush the health bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
Spread the toast with some of the avocado base, and then top with some smoked salmon, a dollop of creme fraiche and some dill sprigs.
For the Fresno chile toast: Brush the bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
Spread the toast with some of the avocado base. Top with some sliced chiles, a sprinkling of lime zest and some cilantro leaves.