Americans are spending a whopping $900,000 per month on the health world’s latest food craze, avocado toast, according to Square. Based on data from hundreds of Square sellers, the average cost was found to be $6.78, with the cheapest avocado toast going for $2 a pop — the most expensive, $18. The average price was highest in sunny Los Angeles, coming in at $8.50, with the lowest in D.C., for a humble $4.
While some experts have used the trendy toast as a symbol “of millennial irresponsibility and excess,” a sudden spike in recipes from Pinterest to Instagram and beyond proves that the love for this new breakfast favorite isn’t slowing down anytime soon. Here are five (affordable) recipes that’ll change the way you look at the first meal of the day.
Ingredients
2 slices of bread (wheat, whole-grain, seeded, or muesli), toasted
½ ripe avocado (see notes for tips)
1 – 2 tablespoon vegan parmesan
Pinch red pepper flake (optional)
Directions
Toast bread in the oven or toaster. Top with ripe avocado and use a fork to smash. Top with vegan parmesan cheese and (optional) red pepper flake. Eat, repeat, enjoy!
My notes: My two-favorite gluten-free breads are Udi’s Whole Grain Bread, and a Portland brand called New Cascadia (which is dairy- and egg-free)! To keep your avocados in perfect ripeness, buy when nearly ripe. When ripened (soft to the touch), slice and use. Then store leftovers in a plastic bag with the pit still intact. It should stay in the refrigerator for 2-4 days! Slice off any brown edges before use.
Ingredients
1 slice of bread (try thick, crusty artisan breads, sourdough, rye, wheat, multigrain, or whatever bread you prefer)
½ ripe, fresh California avocado, peeled, seeded, and mashed
1 egg
Fresh cracked pepper (optional)
Sea salt to taste (optional)
Directions
Toast one slice of bread and spread with half of a ripe, fresh California avocado (mashed or sliced). Spray a small nonstick skillet with cooking spray and fry one egg as desired. Place cooked egg onto avocado toast, sprinkle with salt and pepper if desired.
Ingredients
1/2 a ripe avocado
Handful of fresh pomegranate seeds
Handful of thinly sliced strawberries
Handful of crumbled feta
Drizzle of balsamic dressing
Wholegrain toast
Directions
Dice or mash up avocado and spread generously over toast. Add fresh pomegranate seeds, thinly sliced strawberries and crumbled feta. Finish off with a drizzle of balsamic dressing.
Ingredients
2 slices of whole grain bread, toasted
1 ripe avocado
Squeeze of lime juice
¼ cup pumpkin seeds, toasted (in a dry pan for about 30 seconds)
¼ cup cotija cheese, crumbled
2 radishes, thinly sliced
Flakey salt
Directions
Smash the avocado over the toast and squeeze the lime juice over the avocado. Top with the pumpkin seeds, cotija cheese, and radish. Sprinkle with salt and enjoy.
Ingredients
1 large avocado, halved and pitted
½ lemon
Kosher salt
Freshly ground black pepper
2 thick slices sourdough, toasted
½ halved cherry tomatoes
1 cup mozzarella balls (such as Ciliegine)
Flaky sea salt
2 fresh basil leaves, finely sliced
Balsamic glaze, for drizzling
Directions
Remove avocado halves from skin and place in a medium bowl. Immediately squeeze some lemon juice over the avocado. Season avocado with kosher salt and pepper, and mash with a fork. Taste for seasoning, adding more lemon juice if desired.
Spread mashed avocado mixture onto toast. Top with cherry tomatoes and mozzarella. Sprinkle with flaky sea salt, garnish with basil, and drizzle with balsamic glaze. Serve immediately.
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