(The Nosher via JTA) — Avocado toast has been “trendy” for several years throughout the U.S. In fact, avocados have been so trendy, an entire avocado restaurant opened earlier this year in Brooklyn. And people are putting avocados in everything lately: brownies, salad dressing, even ice cream. After all, avocados are healthy, full of good fat, delicious and satisfying.
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 summer since they require minimal cooking. I would serve one of these for a hearty breakfast or light lunch.
Israeli-Inspired Avocado Toast, 3 Ways
Ingredients
- fresh sourdough or whole grain bread
- 2 ripe avocados
- 1-2 eggs
- harissa
- feta cheese
- 1 lemon juice and zest
- 1-2 radishes fresh
- parsley and cilantro fresh
- 1/3 cup chickpeas (shells removed)
- tahini
- salt and pepper to taste
- dried cumin
Instructions
- 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.
Notes
This lemon and dill salmon recipe from Elite Jakob celebrates the delicious colors, aromas and tastes of spring.
This roasted eggplant recipe from Elite Jakob is easy, quick and delicious, perfect as a side dish, for brunch or next to fish or chicken or meat dishes.
You can bake these no-flour, no-white sugar blueberry muffins from Elite Jakob in a regular muffin tin or as bite-size mini muffins.
A year-round favorite is reimagined for the Festival of Freedom.