Every healthy diet includes a piece…or two, of avocado toast.
And that’s just the truth. I feel like avocado toast is the ultimate in delicious healthy food. It’s simple, pretty, and so satisfying. Plus, a recipe where eating toast is acceptable, at any point in the day, makes me oh so happy!
AND there are so many things you can do with a piece of toast and some avocado. Personally, I like mine pretty simple…or at least simple for me… I also like a little cheese…
Honestly, all you need for really good avocado toast is some delicious bread, a perfectly ripe avocado, flaky sea salt and lemon juice. SO simple – SO good. I make that combo at least once a week, but when I’m feeling a little fancier, I make this Mediterranean inspired avo-toast. It really doesn’t take much more time than it’s simpler brother, but I have to say, it is just a little more exciting… not to mention more filling. Hello! All the eggs please!
So I feel like we need to chat about everyone’s weekend. Did a lot of you have yesterday off? My dad did and man, I was SO jealous. Sometimes I wish I worked a normal 9-5 schedule with like vacation time and holidays, but then I don’t, because I remember I get to do what I love every day!
Anywhooo, what did you guys do on your extra day off?? Please tell me it was something crazy fun and exciting? Did you take a weekend trip to Vegas (that will be my parents this coming weekend…I am jealous)?? Go skiing? Hike in the sunshine or snow? Stay in, make chili and chill by the fire??
Is it even cold where you are??
It’s FREEZING here, but then what’s new? I wore my snow pants and double sweatshirts around the house all weekend. Looked like a freak, but hey, I was warm. I spent yesterday hands deep in testing recipes and today will be the same, but today’s recipes are all for the cookbook!! Hehe, getting SO excited to share all the goodness with you guys!!
But seriously, tell me your favorite thing that you did this weekend?? Or favorite thing you ate? Or both!?
Alrighty, back to this Mediterranean Inspired Avocado Toast though. For me, avocado toast never really has a set recipe. It always seems to be a little of this or a little of that or basically whatever I have on hand that sounds good, you know?
I almost always have some sort of toasted seeds/nuts on the shelf ready for sprinkling. I’m calling today’s mix a pistachio Dukkah, which if you have never heard of Dukkah, it’s basically a fancy name for toasted seeds, nuts and spices. Dukkah is used heavily used in Middle Eastern cooking, but today it’s Middle Eastern meets Mediterranean. This mix of seeds, nuts and spices is everything. No joke, I can – and do, use this stuff like salt. It’s SO good sprinkled atop so many things. Think morning oats, afternoon bowl of yogurt, grilled cheese sandwich… and literally every salad out there. <–Truth.
It may sound like I’m exaggerating, but no, no, I am not. This stuff is good, healthy too, and so super easy to make. You just need to toast your combo of nuts/seeds/spices in a dry skillet and then grind them up in a blender. The mix will keep in a sealed container for at least a month, but I can guarantee there’s no way it will last that long. Well at least it definitely wouldn’t last that long in my house.
OKAY, so now that we chatted all about the Dukkah, let’s get to the toast! Oh the toast. First you’ll need to find some really good, crusty, whole grain bread. That is SUPER important! From there you will need some sun-dried tomatoes packed in olive oil. Use the olive oil in the jar to drizzle over your toast and then toast the bread under the boiler. From there all you’ll need to do is add the sun-dried tomatoes, some kalamata olives, your sliced avocado, your dukkah and then some micro greens and feta. Top with eggs and finish with some lemon juice + zest.
Honestly, this is one of the best meals (and one of my favorites). It’s quick and easy, so super healthy, and fills you up! Perfect for any time, any day of the week.
Also, poached eggs are my obsession at the moment. I can’t get enough.
Mediterranean Inspired Avocado Toast with Pistachio Dukkah.
- 1/2 cup raw pistachios
- 1/4 cup black or white sesame seeds
- 2 tablespoons cumin seeds or 2 teaspoons ground cumin
- 1 tablespoon coriander seeds or 1 teaspoon ground coriander
- 2 teaspoons dried oregano
- salt + pepper to taste
- 2 pieces crusty whole grain bread
- 2 tablespoons sun-dried tomatoes packed in oil reserve 1-2 tablespoon of the oil
- 2 tablespoons kalamata olives roughly chopped
- 1 ripe avocado pitted + sliced
- salt + pepper to taste
- juice + zest from 1/2 lemon
- 1-2 poached or fried eggs
- feta cheese crumbled
- large handful of micro greens + fresh herbs for topping
Heat a large skillet over medium heat. Add the pistachios and cook, stirring often until toasted, about 3-4 minutes. Remove the pistachios and add the sesame seeds, cumin, seeds and coriander seeds. Cook for 1-2 minutes or until toasted. Watch closely these can burn quickly. Remove from the skillet and toss with the pistachios. Allow to cool slightly.
Add all the toasted nuts and seeds + the oregano and a pinch of salt + pepper to a blender or food processor (or even a coffee grinder). Pulse until the pistachios are finely chopped. Do not over grind the mixture or you will end up with powder. Taste and add additional salt if needed. The dukkah can be stored in an air tight container at room temp for up to 1 month.
Preheat the broiler to high. Rub you pieces of toast with the reserved olive oil in the sun-dried tomato jar and sprinkle lightly with salt. Place on a baking sheet and put under the broiler. Broil 30 seconds - 1 minute, watching closely as the toast can burn FAST. Once toasted, remove from the oven and top with sliced sun-dried tomatoes, olives and slices of avocado. Drizzle the avocado with lemon and then sprinkle with the dukkah and a little salt if needed. Add your eggs and sprinkle with salt, pepper and crushed red pepper flakes for heat (if desired) . Add some feta and micro greens. EAT...possibly with more dukkah as you go! 🙂
So what do you say? Lunch? I am in!