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
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.