This week has been insanely busy at work and on top of that I have been helping my sister-in-law plan her baby gender reveal party, which I will be making a cake for this weekend. I’m super excited to reveal the great news to them!
In all my busyness I almost didn’t have time to get into my kitchen and make something new but I’m way too stubborn to give up on my goal of creating a new recipe every week. It’s a super simple yet incredibly delicious recipe this week; Texas Style Avocado Toast.
What makes this Avocado Toast Texas style is using thickly sliced bread and frying it in a skillet to toast. Traditionally butter would be used to fry the bread, I opted for extra virgin olive oil instead, I love the flavor and richness that the EVOO adds.
I’m lucky enough to have a local grocer that doesn’t use egg or dairy in their bakery fresh bread so I used what they call a Country White Loaf to make this, it was SO yummy. I hope you have just as good of luck at finding some good bread.
I know, I know, there are probably hundreds to thousands of avocado toast recipes out there but this is how I like to make mine, I hope you love it!
4 Thick Slices Bread (ensure vegan friendly)
2-3 Tablespoons Extra Virgin Olive Oil
2 Ripe Avocados
8 Thick Slices Tomato
2 Teaspoons Hemp Seeds
1/2 Teaspoon Red Pepper Flakes
1/4 Teaspoon Nutritional Yeast
Pink Himalayan Salt or Sea Salt to taste
Heat a large skillet over medium heat.
If not already sliced, slice bread into 1/2-1 inch thick slices. Drizzle olive oil over both slides of bread slices.
Place bread into heated skillet. Cook 2-3 minutes each side, or until lightly browned.
To assemble; spread 1/2 avocado on each slice of bread, top with two slices tomatoes each, divide hemp seeds, red pepper flakes, and nutritional yeast between the 4 pieces avocado toast sprinkling evenly over tops, season with salt if desired.