Tony Jackman’s creamy avocado on toast. (Photo: Tony Jackman)
For a breakfast so simple, there are a surprising number of variations to achieving that fresh bite of goodness we love at breakfast time.
I’m a fan of … well, fanned … avocado – peeling them, slicing them in half, then cutting strips down from a point near the narrow end. Press down gently, and the halved avo fans out attractively.
But mashing the pulp is equally satisfying. You can add cream cheese, whip in some feta, or decide to go the tangy mayo route. Or whip dairy cream to soft peak stage and fold it in for a luxurious finish.
Whichever way you choose, never forget to squeeze some fresh lemon juice over a freshly cut avo, or it will soon discolour.
This time, I decided to mash one perfect avocado, and this was a lucky avo — after peeling it, I was presented with a fruit as perfect as you could hope for. This doesn’t often happen – avocados are notoriously hit and miss.
Choose any bread you like to toast lightly. As long as it’s fresh, pretty much any loaf will be suitable.
I topped the slides with perky baby tomatoes and a drizzle of balsamic vinegar reduction.
Tony’s creamy avocado on toast with tomatoes and balsamic
(Makes 4 slices)
Ingredients
1 ripe avocado
Few squeezes of lemon juice
3 Tbsp cream cheese
6 baby tomatoes
Salt and black pepper to taste
Balsamic reduction
Method
If you’re lucky, when you slice into the avocado you’ll find it green and tender inside.
There’s no need for tidiness here as it’s going to be mashed. Just scoop out the flesh into a bowl.
Add the cream cheese and whisk until it’s well blended, or use a fork, as I did. Add salt and pepper to taste and stir.
Toast your bread and butter it. Smear the avo corner to corner, top with halved baby tomatoes, and drizzle with balsamic vinegar. Finish with salt and pepper. DM
Tony Jackman is twice winner of the Galliova Food Writer of the Year award, in 2021 and 2023.
Follow Tony Jackman on Instagram @tony_jackman_cooks.
This dish is photographed on a plate by Mervyn Gers Ceramics.