Avocado Toast


When I lived in California, we had an amazing avocado tree that produced an abundance of ridiculously large fruit. Although, I am blessed to have several citrus trees in Arizona, I do miss the avocado tree. Fortunately, we have friends here who have a home in Long Beach, California, that on every visit, they bring us back avocados and figs from their trees (thanks Ruth and Milt)!

Perfectly ripe with a creamy consistency, this fruit is buttery delicious, nutrient dense and contains good, heart-healthy fat. This is a good-for-you, quick and easy meal any time of the day or night. Sometimes I will add sliced juicy tomatoes on the smashed avocado, then the egg and a strip or two of crispy bacon.


  • 1 slice hearty, whole grain bread
  • 1/2 of a ripe avocado
  • 1/2 of a lemon
  • Sea salt
  • Extra-Virgin Olive Oil (Medium or Robust)
  • 1 Egg
  1. Toast the bread and then drizzle with a bit of olive oil and sprinkle with sea salt.
  2. Smash the avocado with salt and a generous squeeze of lemon. Spread on the toast.
  3. Heat some of the oil and fry the egg. You could also use a poached egg if you prefer.
  4. Top the toast with the egg and then drizzle with oil and sprinkle with sea salt and a few grinds of fresh ground pepper.
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