The inevitable has occurred. We have reached (whisper it) "peak avocado" – avo-fatigue, if you will. Check your Instagram feed and you’ll find it’s flooded with the stuff; smashed, sliced, liquefied, blended – there is no meal in which avocado doesn’t feature.
Every brunch menu you peruse likely features ever-so-slightly different variations on the same combo of toast, avo and egg (sprinkling paprika or sprouted seed mix over the top won’t fool us, by the way). Every blog, cookbook and magazine dedicates column inches to the cause. Hell, even Nigella opened her new cookery TV series last year with the complex dish of mashed avocado on toast.
All of this begs the question: What did we put on toast before avocado? Well, this may come as a surprise, but there are alternatives out there that tick the dual criteria of delicious and healthy – yes, really. Here are five healthy toast-toppers to take your brunch repertoire to the next level. You never know, one of these might become the next avo on toast…
Almond Butter, Banana & Honey
Hands up if you remember this one. This oldie but goodie swaps the now somewhat retro peanut butter for its superior super-food little sister, almond butter (the hottest butter right now). Sliced banana, honey or agave and a sprinkle of toasted sunflower seeds à la Happily Different’s serving suggestion makes this the ultimate hangover cure or midnight snack. Swap sunflower seeds for chia seeds if you like (you gotta use up that packet at the back of the cupboard somehow).
Happily Different
Smoked Salmon, Boiled Egg, Dill & Capers
Ok, so this won’t be a revelation, but if it ain’t broke… With a certain Scandi-cool appeal, this fad-free combo of cream cheese, boiled egg and smoked salmon are pimped-up with the simple addition of capers and dill in this recipe by Jelly Toast. Go for rye bread for the full Nordic flavour. Refreshingly simple, non?
By Jelly Toast
Jelly Toast
Fig and Labneh Tartines with Maple and Cardamom
‘What is labneh?’ we hear you ask. Well, before you go typing it into Google, we’ll tell you. It’s part yogurt, part cheese hailing from the Middle East – sounds weird, but stay with us. Light and creamy, it works in both sweet and savoury dishes. Try it with toasted hazelnuts and honey on rye or seeded bread as Food To Glow suggests, and you’ll be swiftly converted. And if you can’t find labneh, substitute it with thickset Greek yogurt instead. Move over Ottolenghi.
By Food To Glow
Food To Glow
Rosemary, Mushroom & Chickpea Ragoût
We know what you’re thinking. Carbs on carbs is healthy? Hell yeah. Chickpeas are full of protein as well as fibre, so they’re a great alternative for vegetarian diets. This gourmet recipe from The First Mess has elevated the humble beans on toast to a whole new level with this rich and hearty dish. Because Heinz beans just don’t cut it anymore.
The First Mess
Peach, Ricotta & Basil
The classic combination of cheese and fruit basically boils down to the excellent arrangement of tangy and sweet flavours together in one mouthful – what’s not to like? This recipe by Field and Forest adds a drizzle of honey, a pinch of paprika and shredded basil to make its main ingredients sing. Full of calcium and protein and low in fat, it works at any time of the day or night – try it on toasted sourdough or walnut bread.
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