Inspired by growing up in Australia
The English have the English breakfast, Americans have biscuits and pancakes, the Chinese have congee (rice porridge).
What are we talking about? Breakfast of course!
As an Australian, aside from vegemite on toast. The now trendy avocado on toast is probably our ubiquitous Aussie brekky (breakfast, we shorten everything..). For the record it’s Avo on toast to us. Avocado, it’s a bit of a long word you see…
Avocado on toast has gotten trendy, I’m seeing avocado roses, sliced zucchini and peas and toasted sesame seeds… and it’s breakin’ my heart!
A good avo on toast is simple. Why? Simple flavours get the star of the dish, the avocado to shine.
I no longer live in Australia but this version is what signifies a great avo on toast at home or in a cafe for breakfast or brunch for me. If it’s one thing Aussies do well, it’s our avo on toast. You’ll find some fancy flavours and trendy combo’s but this almost ‘standard’ Aussie avo on toast is always making the rounds.
I make one substitution, shallots instead of purple onion. While purple onion and shallots are both sweet, shallots are slightly milder and work well with the other flavours rather than overpowering them.
The red chilli flakes add a bit of zing with the zestiness of the fresh lemon. Top with a poached egg to add a bit of bulk to your dish.
Do me a favour, use a good bit of bread too. Ciabatta is perfect and you’ll impress anyone you make it for with the five star flavours!
I hope you enjoy – I’m imagining the great weather, beachside cafe and a good flat white back home while I eat it 😀
My office view where I enjoy a little taste of home
The perfect morning starter
Oh yeah, smash it. Smash it reaaaal good
A squeeze of fresh lemon and seasoning completes this perfect dish