A quick, flavorful, and healthy breakfast or snack! Creamy avocado slices sit atop tangy homemade tomato chutney on toasted sourdough, finished with a pinch of chili flakes for a subtle kick. Customize with eggs, feta, seeds, or microgreens for extra nutrition. Packed with fiber, antioxidants, and healthy fats, this toast is satisfying, easy to make, and perfect for any time of day.
Equipment
- Medium pot (for cooking the tomato chutney)
- Knife
- Cutting board
- Toaster or grill pan (for sourdough toast)
- Spoon or spatula
- Measuring cups
Ingredients
- 1 slice sourdough bread (or whole grain, multigrain, or rye)
- 1-2 tbsp tomato chutney
- 1/2 avocado (ripe)
- pinch chilli flakes
- pinch dried parsley (optional for garnishing)
Instructions
- Lightly toast the sourdough slice until golden and slightly crispy.
- Evenly spread the tomato chutney over the warm toast.
- Cut the avocado in half, remove the pit, and slice thinly. Arrange the slices neatly on top of the chutney-covered toast.
- Sprinkle with chilli flakes and garnish with dried parsley if using.
- Serve immediately and enjoy.
Notes
- Avocado Prep: Slice avocado just before serving to prevent browning.
- Bread Choices: Sourdough is ideal for its tang and texture, but whole grain, multigrain, or rye bread all work well.
- Spice Level: Adjust chili flakes to your preference.
- Make Ahead: Tomato chutney can be prepared in advance and stored in the fridge for up to a week.
- Custom Toppings: Add poached eggs, feta, seeds, or microgreens for extra flavor, nutrition, and texture.
- Storage: Toast is best served immediately. If storing leftovers, keep avocado separate and assemble just before eating.