Brunch/ Recipe/ Vegetarian

Healthy Breakfast: The Avocado Toast Infatuation

I have a secret that isn’t so secret. I’m infatuated with avocado toast.

Healthy Breakfast - Avocado Toast Recipe -

Yeah, right. Right? Like everybody else on the planet right now, I’m obsessed. Oh wait – is that a bandwagon going by? All aboard! Choo choo!

Or if not obsessed, I’m at least in love. Or if not in love, I’m at least in infatuation… That sentence doesn’t sound right. Never matter – you get the point: I have an avocado toast infatuation. And you probably do too.

Rye Bread -

I may not truly love it the same way I love my family, or my boyfriend or my friends but I’m definitely in a state of being carried away by an unreasoned passion. Like I am with my boyfriend or bourbon or … ahem… Joseph Gordon-Levitt.

No big deal.

Healthy Breakfast - Avocado Recipe -

I literally crave the stuff. In fact, I’m considering putting you aside right now, standing up and having a tryst in the kitchen as we speak. With rye bread and avocado.

That’s hot.

Healthy Breakfast - Avocado Toast Recipe -

Here’s the thing about avocado toast though… Yes, there’s a thing. As there is with any social phenomena, such as the avocado toast has become.

It doesn’t exactly require a Le Cordon Bleu certificate to make. Or a recipe for that matter.

I’m simply loving it so much, I just wanted to share it with you. Because if you can’t talk about who, err, what you’re lusting after with your friends, who can you talk about it with?

…Am I right? Tell me I’m not alone.

Healthy Breakfast - Avocado Toast Recipe -

All you’ll need is bread of some kind (preferably something sturdy to hold up to the weight of the fatty fruit), ripe avocado and whatever you want to season it with.

The challenge of course, is finding a ripe avocado.

There’s a trick to finding a perfectly ripe one. I don’t know where I learned this but it’s never failed me; I obviously picked it up somewhere. Select an avocado that’s pleasantly plump, not too hard and still has the little tip intact. Pull it off. If the avocado is green underneath, it’s ripe! If it’s brown, it’s over-ripe. Put it back and choose another.

…This sounds like bad sex talk.

I guess it’s kind of like fishing. Or dating. Or uh, picking out an avocado. Okay, this is getting rambly. I think I’m hungry.

Healthy Breakfast - Avocado Toast Recipe -

Other things I’m currently harbouring an unbridled lust for (warning – there may or may not be links to a crap ton if Instagram photos below):

  • Eggs on top of things. Mostly vegetables. But if an egg wants to plank on the top of the fridge or the liquor cabinet, I won’t complain.
  • Making stock from scratch.
  • The Dirty Dancing soundtrack. Always. No link here. It just warranted saying.
  • My new Day Designer! It’s so pretty, I almost don’t want to write anything in it.
  • Citrus. Obviously.
  • Greek yogurt. With fruit. Or cinnamon. Or nuts (hehe, nuts).
  • Coffee. Mainline that shit.
  • New food photography props.
  • Fuzzy pink slippers and gin. Yes, I am my Grandmother.
  • Reading material. I avoided magazines for years. They’ve re-emerged in life with a vengeance. Die Hard style, yo.
  • Early morning running. Except I don’t run. But I do walk really, really fast.

Love. Infatuation. Lust. It all comes from the same place – a deep need inside to be filled. With Avocado toast.

Avocado Toast




Yield 2 servings


  • 4 Slices of rye bread.
  • 2 Small avocados.
  • 1 Lime for juice.
  • Couple of pinches of red pepper flakes.
  • Coarse sea salt & fresh cracked black pepper.
  • 4 1/2" slices of Haloumi, Saganaki or Feta cheese.
  • To serve, sprouts or pea shoots.


  1. Place a pan over medium-high heat on the stove with a Tbsp or two of olive oil.
  2. As it heats, toast your bread. You can also smursh up the avocado, lime juice, salt and pepper in a bowl. Taste. Add more if necessary.
  3. When the pan is hot and the oil is glistening (but not smoking) , toss in the haloumi or saganaki and pan fry till golden, approx 2-3 minutes. If using feta, there's no need to fuss with the stove.
  4. Spread the avocado mixture on toasted bread, top with pepper flakes and cheese. Push down to secure. Finish with a few sprouts or shoots.



Haloumi or Sanganaki cheese are both waxy cheeses that won't melt easily so they're great for grilling or searing.To really amp up this meal, toss the sprouts or shoots in a bowl with a little good quality olive oil and salt and pepper. I'm a firm believer in always dressing greens - never put 'em naked on a plate.


What are you infatuated with? Have you experienced the awe that is avocado toast? Who, err, what are you lusting after lately? Spill it below.


  • Jacqueline Gum (Jacquie)
    January 28, 2015 at 12:46 PM

    Well I must have been living under a rock because I have never heard of avocado toast! But I happen to have 3 ripe avocados and some rye bread so guess what I’m having for dinner? Mostly, I’m looking forward to being sated!! I happen to like a fried egg on a hamburger… so obviously I like egg on things too:)
    Jacqueline Gum (Jacquie) recently published…Balls… Where’s The Justice?My Profile

    • Kristy Gardner
      February 15, 2015 at 9:37 AM

      i hope your dinner was good Jacquie! I’m absolutely obsessed with these right now – in fact, I’m trying to come up with new breakfast options so I don’t wear them out. haha

      PS. Fried egg on a hamburger?! Really??? I’m intrigued.

  • Becky
    January 29, 2015 at 5:49 AM

    I’ve seen avocado toast and it just doesn’t hold that much appeal to me as a breakfast food. Likewise with the eggs on everything.
    But butter on fresh baked bread? YES. I might just plan dinner around what I can serve with freshly baked bread.
    Also, salted caramel ice cream, which is fantastic with freshly baked pie. Apple or peach.
    And knitting. I’m quite obsessed with knitting right now.
    Becky recently published…Just like mom used to make.My Profile

    • Kristy Gardner
      February 15, 2015 at 9:39 AM

      Wow. I am a tad shocked and amazed Becky. But I can understand it. Especially if you’re slathering butter on fresh baked bread. And salted caramel ice cream. And apple pie. And knitting. hahahaha.. I want all of that right now.

      PS. I have a new bread dough hook for my mixer. Totally gonna hook some dough for some bread.

  • Brittany at I Love Vegan
    January 30, 2015 at 11:15 AM

    Oh my god, your photos are FANTASTIC! And avocado toast is amazing. My favourite combo is avo + tomato slices + basil + lemon juice + salt and pepper. I’ll have to try chili flakes sometime, that sounds lovely!
    Brittany at I Love Vegan recently published…Chickpea & Vegetable Coconut Curry SoupMy Profile

    • Kristy Gardner
      February 15, 2015 at 9:39 AM

      Aw thank you Brittany. I appreciate that. And you 🙂

      PS. DEFINITELY gonna tomato up when I can get some here from the farmer’s market. It’s a ways off yet but I’m very excited about it.

  • Candice | Everybody Loves Pretty
    January 30, 2015 at 5:37 PM

    This looks like my kind of breakfast! Simple and delicious!
    Candice | Everybody Loves Pretty recently published…Vegan Chocolate Peanut Butter MilkshakeMy Profile

    • Kristy Gardner
      February 15, 2015 at 9:40 AM

      As life should be, right Candice? 🙂

  • Wanda
    January 30, 2015 at 9:36 PM

    Yum. I need me some avocado toast now!
    Wanda recently published…Curried Up Spinach DipMy Profile

  • Jayme Henderson
    February 2, 2015 at 4:44 PM

    Yes on the rye bread!! Yes on Dirty Dancing! And yes on Greek yogurt! I am on board with reading food mags, but I got sick of the price tag associated with it {I am seriously cutting as many expenses as I can this year!}. So, I march down to my library, which has an outstanding magazine selection, and I indulge. Have to make this avo toast. It is my most favorite snack/breakfast/dinner ever. I can take it super fancy or plain-Jane. I’ll let you get back to that hot kitchen tryst you were talking about….rawr! 😉
    Jayme Henderson recently published…edible flower ice-cubes + taking stock | 01My Profile

    • Kristy Gardner
      February 15, 2015 at 9:41 AM

      We should totally have a rye bread, greek yogurt and dirty dancing party. haha – that would be an interesting and weird dinner date, wouldn’t it?

      The library is such a smart idea Jayme! I didn’t even think about it to be honest. It’s fucking expensive to buy magazines. I’m going to look into that one. Excellent idea. Excellent.

      PS. Rawr. haha

  • Teresa Blackburn
    February 10, 2015 at 3:58 PM

    Kristy I am absolutely in love with avocados and they have been so plentiful this winter and at good prices. We eat one every day in some way or the other…on toast, on salads, in a smoothie…I cannot seem to get enough of them! You photos are wonderful.
    Teresa Blackburn recently published…Dark Chocolate Cakelets Baked in an Almond Pie Crust, Que DeliciosoMy Profile

    • Kristy Gardner
      February 15, 2015 at 9:43 AM

      Right Teresa?? Even here in Canada where we definitely do NOT grow avocados (at least not in plenty) they’ve been very affordable as of late. Must be a good crop this year.

      PS. I adore you. I’m sorry I don’t get to showing it enough lately. It makes me so happy to see when you stop by. xo!

  • Gwen @simplyhealthyfamily
    February 16, 2015 at 9:46 AM

    You’re hilarious. New fav blogger! 😉 Yup, I’m obsessed w avocado toast too trend or not. I just realized I’ve skipped breakfast and aint got no toast!!
    Gwen @simplyhealthyfamily recently published…Gluten Free Banana Blackberry Bread #NationalHeartMonthMy Profile

    • Kristy Gardner
      February 18, 2015 at 5:11 PM

      Aw thanks Gwen! Can I call you Gwenny? I adore you too!

      PS. You better eat breakfast. It’s the most important meal of the day and all that jazz.

  • Lynne
    February 17, 2015 at 6:21 PM

    Send some of those affordable avocados my way – the last ones I saw in the store were $1 each and they were dreadful looking. Which is sad, because I love avocado toast.

    • Kristy Gardner
      February 18, 2015 at 5:12 PM

      Oh my Lynne. It’s one thing if they’re affordable and perfectly ripe. It’s another if they’re black and soft and gross.

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