Avocado toast has been one of my favorite breakfast items since I first had it in 1987 when I moved to Florida for my externship from the CIA. I wanted to share my “simple” version since it plays such a large role in my morning routine. There are many versions of avocado toast out there and most feature smashed avocados. I prefer the texture of the sliced avocado over the creamy “guacamole” texture of the smashed. The key to avocado toast is a perfectly ripe avocado and great bread. Toppings are optional.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.