I also love avocados, but I am a purist about eating them — sliced or smashed simply with just a few seasonings with some chips, or on the side of a dish like my vegetarian Mexican lasagna. These Israeli-inspired toasts are a little trendy, healthful and super fun — plus they use some classic Israeli flavors like tahini and harissa.
If you don’t like soft- or hard-boiled eggs, you can also top your toast with a fried egg. Mix and match your combinations. These are satisfying and perfect for a busy home since they require minimal cooking. I would serve one of these for a hearty breakfast or light lunch.
Fresh sourdough or whole grain bread
2 ripe avocados
1 to 2 eggs
juice and zest of one lemon
1 to 2 fresh radishes
fresh parsley and cilantro
1/3 cup chickpeas (shells removed)
salt and pepper to taste
To make the chickpea smashed toast: Combine 1/2 avocado with 1/3 cup canned chickpeas, shelled removed. If you didn’t remove all the shells, they will naturally come off as you smash the chickpeas and avocado together. Add pinch of salt and 1/4 teaspoon cumin. Toast bread lightly.
Spread chickpea-avocado mixture evenly on top of toast. Drizzle with tahini to your taste, a pinch of sea salt and fresh parsley.
To make the harissa and egg toast: Smash 1/2 avocado with a pinch of salt and 1/2 teaspoon lemon juice. Toast bread lightly.
Spread smashed avocado evenly on top of toast. Drizzle or spread around 2 teaspoons prepared harissa on top.Top with slices of soft- or hard-boiled egg, or a single fried egg, a pinch of sea salt and fresh parsley.
To make the feta and radish toast: Smash 1/2 avocado with pinch of salt and 1/2 teaspoon lemon juice. Toast bread lightly.
Spread smashed avocado evenly on bread. Top with thin slices of radishes, feta cheese to your taste and 1/2 teaspoon fresh lemon zest.
Shannon Sarna is the editor of The Nosher.