Try This Healthy Avocado Toast For Breakfast To Start Your Day Right

Ingredients :

  • 2 ripe, Fresh California Avocados–peeled, seeded and mashed
  • 1 lemon, for juicing
  • 1¼ teaspoons salt, divided
  • 2 teaspoons garlic oil
  • 2 Persian cucumbers, sliced into thin rounds
  • 1 tablespoon dill
  • Olive oil
  • 4 good eggs
  • 1½ cup thick yogurt, strained for 24 hours in cheesecloth (Mosley uses a local goat variety, but any thick, tangy
  • Greek-like yogurt will do)
  • 4 pieces naan (or flatbread)
  • Sea salt and black pepper, to taste
  • Sprouts, for garnish (optional)

Directions :

1. In a small bowl, mash the California Avocados with the juice of ½ the lemon, 1 teaspoon of the salt and the garlic oil. In another small bowl, mix the cucumber, dill, remaining ¼ teaspoon of salt and a squeeze of lemon juice.

2. Heat a glug of olive oil in a pan set to medium heat until the oil shimmers, then fry the eggs until the whites are set, approximately 3 minutes. To serve, layer the yogurt atop each piece of the naan, then the avocado mixture, cucumber salad and a fried egg. Garnish with sprouts and season with sea salt and pepper, then serve.


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