Avocado Toasts (variations included)

Aerial shot of Avocado Toasts
Avocado Toasts served in a plate
Close Up shot of Avocado Toasts
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Avocado Toast is one of those iconic dishes that people can’t seem to get enough of. Whether sliced or mashed, avocado is an excellent source of healthy fats, vitamins, and minerals. We will explore three different versions of Avocado Toast that are all easy to make and healthy in these recipes. They are great as a meal or as a quick snack, and we are confident that at least one will fit your nutritional lifestyle. We aim to please with one seafood option featuring one high protein option and one vegan option. Now when it comes to the toast, it’s really up to you, but we have chosen three different types of bread for their nutritional benefits, and yes, we added a gluten-free option. So here are our favorite Avocado Toast variations we hope you enjoy as much as we do.

TipWe recommend using a tool such as an Avocado Masher to mash the avocado into a paste.

Tuna-mole Toast

A happy marriage between tuna and guacamole with Jewish Rye Sourdough from Zak The Baker

Avocado Poach

For the runny egg yolk lover with Kiss My Keto Bread 


There’s always room for mushrooms and Little Northern Bakehouse gluten-free, vegan bread

*Nutritional calculations are for Plain Avocado recipe

Author: Rachel Ottier-Hart
Average: 5 (6 votes)
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
2 persons


Plain Avocado
Tuna-mole Toast
Avocado Poach


Tuna-mole Toast
Open the can of tuna and drain the liquid, place the tuna into a bowl, add the lime juice and set aside.
Avocado Paste - Mash the avocado using an avocado masher and mix with salt and black pepper in a bowl.
Mix in the onion, seasoning peppers, and tuna.
Toast the bread, spread the tuna-mole paste on top, and enjoy.
Avocado Poach
Fry the diced bacon in a pan until crispy, then place on a paper towel to drain the excess oil.
Avocado Paste - Mash the avocado using an avocado masher and mix the salt and black pepper in a bowl. Then mix in the bacon bits, cumin, and set aside.
Use a deep skillet, fill it with 2 inches of water, place it on medium heat, and bring it to around 205 °F / 96 °C just before it starts to bubble. DO NOT BOIL.
Once the water is at the correct temperature, remove the egg from the fridge and crack it into a ramekin bowl or a ladle. Please bring it to the water’s edge and carefully pour it into the water.
Cover the pan and cook for 3-5 minutes.
Toast your bread and spread the avocado mixture on top.
Remove the cooked egg from the water with a slotted spoon and gently shake off any excess water before placing it on top of your toast.
Serve warm with a dash of salt & black pepper on top of the egg.
Avocado Paste - Mash the avocado using an avocado masher, mix with salt and black pepper in a bowl, and set aside.
Using a skillet, add the oil and bring it to medium heat.
Once the oil is hot, add the mushrooms and sauté for 3 minutes.
Add the garlic and red wine vinegar and sauté for another 3 minutes or until the mushrooms are cooked, and there is a little liquid left in the pan, then remove from the heat.
Toast your bread, spread the avocado mash on top, spoon the cooked mushroom mixture over the top and enjoy with a refreshing Green Goddess Smoothie.

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