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.
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Avocado Toast with Feta and Lemon
Recipe by Pavel Ciorici
Toasted rye bread topped with smashed avocado, crumbled feta, lemon and chili flakes.
CourseBreakfast, SnackCuisineAmericanDifficultyEasy
Servings
2
servingsPrep time
5
minutesCooking time
2
minutesCalories
340
kcal
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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