I have a new favorite breakfast meal. Here in California avocados are readily available at the moment, and I’ve stumbled upon something I consider the vegan equivalent of lox and cream cheese. It’s delicious, indulgent (yet good for you), and takes, like, four minutes to make.
As with any avocado dish, make sure to choose a nice, ripe avocado.
Vegan Open-Face Avocado and Tomato Breakfast Sandwich
Ingredients:
1 English muffin, 2 slices of bread, or 1 bagel
1/2 an avocado
1/2 a tomato
salt and pepper (I prefer fresh ground or cracked black pepper)
Toast English muffin. While it’s toasting prep avocado and tomato. Slice avocado in its skin, and slice tomato very thin.
Once English muffin, bread or bagel is toasted to your taste, squeeze the avocado out of its peel onto the English muffin/bread/bagel halves (for open-face sandwich) and with a fork, mash avocado onto the muffin.
Arrange tomato slices on top of mashed avocado, then salt and pepper to taste.
Yep, that’s yummy
Know what’s even better?
FaeryBlessings, Sabine xox
1 avocado, 1 tomato, some lemon juice, 1 clove of garlic, salt, pepper and a bit of sambal oelek and a bit of sugar to taste. Unpeel avocado, mesh it with a fork, add lemon juice to prevent avocado to go grey/black, put garlic in a garlic press-thingy, add salt and pepper to taste and if you like it spicy add a bit of sambal oelek. Mix/blend everything together with a fork and let the mix sit for a few hours in the fridge. Toast some bread and spread the yummy stuff on it. Even though your recipe sounds almost the same, this one tastes even better. Enjoy
I forgot the tomato, sorry. Wash tomato, slice it in half, get rid of the gooey stuff, slice tomato in tiny pieces and it to the mix. I agree with you, raw tomatos are sooo much better than cooked ones