Avocado Toast with Goat Cheese and Pistachios
Don’t you hate when you go to a blog and you see mind-numbingly simple recipes… aka someone posted a recipe for a peanut butter and jelly sandwich? “Oh but this isn’t any other peanut butter and jelly sandwich, I added HONEY. Who would have guessed?” A lot of people would have guessed.
So when people post recipes for avocado toast it’s one step above that. Anyone who isn’t a basic bitch knows to add red pepper flakes. But what about pistachios and goat cheese? Did you know to add that? If you did, please disregard this entire post – I’m a jerk for posting it. But I casually ate this post-hike with Gina and Kay two weekends ago and they thought the pistachios were a game changer so I’m sharing my wealth of knowledge with you. You’re welcome.
Avocado toast is a really great Thanksgiving morning breakfast because the protein from the egg and the fat from the avocado will keep you full until dinner without killing the calorie bank. I don’t understand people who eat like, cinnamon rolls, for breakfast on Thanksgiving. Don’t you realize what you are about to do later in the day? And I’m linking up with Tina because it’s Monday and this is meatless!
- 1 slice Gluten Free or Sprouted Bread
- 1 tbsp goat cheese
- ½ avocado
- 2 tsp shelled pistachios
- red pepper flakes
- Pink Himalayan sea salt
- 1 egg (optional)
- Toast bread (duh).
- While bread is toasting, mash together avocado and goat cheese.
- Spread avocado and goat cheese on toast. Sprinkle on red pepper flakes, pistachios and sea salt.
- Fry egg. Add on top of toast.
Chat with me:
Is this recipe too ridiculously easy to post? What is your typical pre-Thanksgiving (or pre-Holiday meal) breakfast?