Oh, avocado! This magical green fruit goes a long way nutritionally because of its monosaturated fats and other vitamin benefits. From tacos to smoothies and sandwiches, and even in soups avocados add a tons of flavour to just about any dish. With its creamy texture and flavour, it is a perfect spread on toast. I used a spoon full of tahini in the avo mash which added a nutty flavour to it, so this mash is out of ordinary.
To go along with the savoury avocado mash, I made some savoury french toast with herbs and topped with fresh tomatoes and baby rocket leaves for an easy breakfast. For another savoury french toast idea, please click here
For french toast;
2-3 thick bread slices
1 tbsp flaxseed meal
200ml plant-based milk (I used soy milk)
few cherry tomatoes
a handful of fresh herbs roughly chopped (anything you fancy)
2- 3 tbsp plant-based butter
a handful of baby rocket leaves
olive oil to drizzle
salt to taste
for Savoury Avacodo mash;
1 tsp tahini
pinch of garlic powder
pinch of steak seasoning (optional)
salt to taste
For savoury french toast;
Add all the ingredients into a bowl and whisk well until no lumpy bits of flaxseed meal is found. It is best to use a flat-based bowl and add milk by batches. Otherwise, the flaxseed meal will disappear in the bottom of the bowl and you will hardly coat the bread with the flaxseed meal.
Dip the bread in the milk base turning both sides.
Heat a skillet on meat heat and spread some butter on the skillet. Add the bread slices one by one to the skillet without overlapping. Cook over medium-high heat for about 3-4 minutes on each side or until golden brown.
Place all the ingredients in a bowl and mash until well mixed.
Spread a thick layer of mash on the toast, cut the cherry tomatoes into half and place them on top of the mash.
Sprinkle some crushed black pepper and drizzle some olive oil over the toast.
Serve along with any fruit chutney you have on hand. I served mine with mango peach chutney which added some sweetness and slight tanginess to the dish.