I've seen a lot of avocado recipes out there lately! You would think they were in season or something. Hass avocados (which is what is in most grocery stores) can grow in California all year long, so I guess they are really always in season. Other avocados are harvested in late summer and fall.
But there is a reason everyone loves talking about avocados! They are delicious... buttery and nutty... and they are nutritious... with healthy fats in omega 3s and potassium. Nature's butter. I use it in place of mayo in things like chicken and tuna salad. It's also great on toast! Which brings us to today's post...
I started making "avocado toast" way back in the day, in fact, it was one of the first recipes on this blog. I usually don't roast my own tomatoes for this any more, especially if tomatoes aren't in season. I love getting sun-dried tomatoes packed in jars with olive oil. The flavor is amazing! I always have a jar or two in the pantry to add to pastas and pizza... and toasts. :) Any way... now that we're using jarred tomatoes, it cuts out all of the prep time in this recipe and gets you to the eating portion that much faster! That makes it perfect for breakfast, snacks, or on-the-go lunches.
This is my trusty toaster oven that we received as a wedding gift closing in on eight years ago. It gets used almost every day and I was cleaning it the other day and some of the words and numbers started rubbing off the dials! Good thing we have it all memorized!
Recipe for one avocado toast...
1 piece of bread (or english muffin)
.25 hass avocado
1 sun-dried tomato
a few shavings of parmesan cheese
1. Toast bread.
2. Scoop out avocado with a spoon and smear on the toast.
3. Cut up the sun-dried tomato and layer on top.
4. Sprinkle parmesan on top.
5. Devour.
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