I have never known whether avocado toast should be classified as a breakfast food or a lunch food because sometimes I toss an egg on it and sometimes I don’t. Or maybe it sits somewhere in the middle as a brunch food. I kind of figure in order to be classified as a brunch, it must include a breakfast item and a lunch item, and since toast can be both breakfast and lunch, then this recipe automatically classifies as brunch. Right?
Regardless, all I know is this one is so good I had to name it my addiction. This low-carb avocado toast recipe is one you really can’t get sick of. It checks all the boxes where it has a little bit of this, a little bit of that, then a little something unique.
Traditional avocado toast is pretty simple. It’s just a hearty piece of your favorite bread, lightly toasted, with some avocado on it. Some folks add a drizzle of extra virgin olive oil and some crushed red pepper, which to me is fine as it is. Some then add a fried or poached egg. I find that the poached egg (or even sunny-side-up) works well because it reserves some of the ooey-gooey center part of the egg, which really makes this dish.
Now, what I like to do is take all of the above and elevate it a notch higher. I start off with a piece of bread like Killer Dave’s Good Seed thin sliced (IYKYK). I love this brand because it is organic, non-GMO, contains a plethora of nuts and seeds, and it’s packed with whole grains. It’s also relatively high in protein, high in fiber, and low in sugar. And, did I mention this low-carb avocado toast recipe tastes phenomenal?
Rather than spread mashed avocado on the bread, I add a layer of basil pesto. My recipe is simple:
- 1 cup cashews raw
- 2 cups packed fresh basil leaves (about 3 ounces)
- 2 Tbsp Parmesan
- 1 Tbsp lemon juice
- 2 garlic cloves
- ½ cup extra virgin olive oil
- Salt and pepper to taste
I like to toast the cashews first to really bring out their flavor and release the natural oils. Then blend everything together until it reaches the consistency you desire. If it is too thick, you can add in a little extra virgin olive oil a bit at a time until it’s more fluid.
Next, I like to add a layer of fresh mozzarella. THEN, I toast it. So, I don’t start off with toasted bread (though you can if you prefer).
I love a good soft mozzarella cheese, as it is deemed one of the healthier cheeses. It is lower in sodium and calories than most other cheeses, and it also contains probiotics that may support a healthy immune system.
Once the mozzarella is nice and melty, I add bacon (cooked, of course), fresh spinach leaves, a poached or sunny-side-up egg, and a couple of slices of avocado.
Completely optional, but I highly recommended a generous sprinkle of goat cheese. Goat cheese is low in lactose. Plus, the proteins it contains may be digested more easily than those found in cow’s milk cheeses. In addition, goat’s milk is higher in medium-chain fatty acids than cow’s milk. These types of fat tend to be absorbed more readily in your body so they’re less likely to be stored as fat.
Now, to put it all together and transform it into this remix on a low-carb avocado toast recipe…
Ingredients
- 1 keto bread slice I used Dave's killer Bread
- 1 tbsp pesto sauce
- 1 slice fresh mozzarella
- 2 sliced bacon cooked
- 2 sunny-side up eggs
- ¼ cup avocado 2-3 slices
- ⅛ cup goat cheese
- Optional: Drizzle of extra virgin olive oil and crushed red pepper
Instructions
- Simply layer in order of the ingredients and enjoy!
Nutrition
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