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Avocado Toast with Feta and Lemon

Pavel Ciorici

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Avocado Toast with Feta and Lemon
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Creamy avocado, salty feta and a squeeze of lemon on a slice of toasted rye. It takes five minutes and makes a better breakfast than most things that take thirty.

Use a ripe avocado that gives slightly when you press it.

Avocado Toast with Feta and Lemon

Avocado Toast with Feta and Lemon

Recipe by Pavel Ciorici

Toasted rye bread topped with smashed avocado, crumbled feta, lemon and chili flakes.

Course: Breakfast, SnackCuisine: AmericanDifficulty: Easy
4.5 from 26 votes
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Servings
+
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2

servings
Prep time

5

minutes
Cooking time

2

minutes
Calories

340

kcal
Cook Mode

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Ask about this recipe Substitutions, scaling, timing — answered from this recipe.

Ingredients

  • 2 2 slices rye or whole-grain bread

  • 1 1 large ripe avocado

  • 1/4 cup 38 g crumbled feta cheese

  • 1 tsp 1 tsp lemon juice

  • 1 tsp 1 tsp extra-virgin olive oil

  • 1/4 tsp 1/4 tsp flaky sea salt

  • 1 pinch 1 pinch chili flakes

Directions

  • Toast the bread until crisp and golden.
  • Mash the avocado with the lemon juice and half of the salt, leaving it a little chunky.
  • Spread the avocado over the toast.
  • Top with the feta, drizzle with the olive oil and finish with the remaining salt and the chili flakes.

Notes

  • Add a poached or fried egg to make it a fuller meal.
  • For a vegan version, swap the feta for toasted seeds.

Nutrition Facts

  • Serving Size: 1 toast
  • Total number of serves: 2
  • Calories: 340kcal
  • Fat: 23g
  • Saturated Fat: 6g
  • Cholesterol: 17mg
  • Sodium: 560mg
  • Carbohydrates: 27g
  • Net Carbs: 18g
  • Fiber: 9g
  • Sugar: 3g
  • Protein: 9g

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