I have found the secret to the perfect avocado toast. Are you ready for it? Don’t buy an avocado. I know it sounds insane, but hear me out. If you’re an avid avocado-toast lover like myself, you’ve probably dealt with all the drama that comes with buying avocados. First, you have to wait until they are perfectly ripe to cut them open…but then eat them quickly enough before they go bad (this meme describes my feelings perfectly). Next, you have to slice up the avocado and only use a third or half of it at a time, since that makes a serving. Then you have to store it and make sure you use it up again so it doesn’t go bad—which results in having to mash up a cold avocado, which isn’t exactly easy to do.
Needless to say, buying an avocado for avocado toast isn’t exactly a fun activity. So just don’t buy them!
Alright, alright, alright. Clearly, we need a solution, right? And I can’t exactly call this avocado toast if there isn’t really avocado on it. So what’s a typical basic-millennial supposed to do about their avocado toast brunch game? The solution is simple: Buy individual avocado cups.
I know this sounds wasteful—which especially hurts after I just wrote up a piece on how we need to reduce the waste in our kitchen. But hear me out: If you buy individual packs of avocado, it’s usually already mashed and ready to spread, and they’ll last for a longer period of time in the fridge.
This week I purchased a pack of Avocado Mash containers through Good Foods. Each container has a mashed-up avocado (about 1/3 avocado per pack) with just a little bit of lemon juice to preserve, and some salt and pepper. All you have to do is open up a pack, spread it on a piece of toast (or two), and top it off! I got mine through my Imperfect Foods box, which you can learn more about here.
Other smoked salmon avocado toast details
Avocado toast really isn’t that hard to put together. It’s avocado…on toast. But if you want to make it as fancy as mine, here are a few things to note:
For my smoked salmon avocado toast, I like to use Dave’s Killer Bread Sprouted Grains. I’ve become quite a fan of Dave’s Killer Bread lately—especially their English muffins. I just like the way my stomach feels when I digest this kind of bread. Plus, it’s full of fiber and good whole grains, and we love a good whole grain in our meals, right? It keeps you full.
Lastly, while my recipe does teach you how to make a good seven-minute egg, I do highly recommend snagging this DASH egg cooker. You can cook eggs perfectly every single time. I cooked mine with the “medium” amount of water when I measured, which cooked the eggs to that perfect seven-minute egg consistency.
Okay, enough details. Let’s toast.
Smoked Salmon Avocado Toast
- 1 slice Sprouted whole-grain bread
- 1 container Good Foods Avocado Mash or 1/3 avocado, mashed
- 1 oz. smoked salmon
- 1 egg
- Salt & pepper
- Fill a small pot halfway with water, then set on the stove to boil.
- When the water is boiling, slowly place the egg into the water with a slotted spoon. Feel free to prep a few more soft-boiled eggs for the week. Cook for 7 minutes.
- While eggs are cooking, toast a piece of sprouted whole-grain bread.
- Spread your Avocado Mash or 1/3 of an avocado mashed onto the bread. Slice up the smoked salmon piece and place evenly on top.
- Remove the egg(s) to a small bowl, then run under cold water until cool to touch.
- Crack the eggs by rolling them on a cutting board, then peel slowly.
- Slice the soft-boiled egg in half and place it on top of the toast. Sprinkle with flaky sea salt and fresh-cracked pepper and enjoy.
More easy lunch ideas
Because lunch shouldn’t be so hard—or boring!
- Easy Lunch Chicken Flatbread
- Jammy Egg Toast with Scallion Cream Cheese
- Roasted Chickpea Greek Salad
- Baked Feta Pasta Skillet for One
- Veggie & Sausage Sheet Pan
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