6 delicious ways to fancy up your Avocado toast

Smashed avocado on a perfectly toasted Multigrain Rye, sprinkled with salt and freshly cracked black pepper - pure bliss, our favorite Sunday Breakfast. Quick to prepare and rich in heart-healthy fats this classic avocado on toast makes for a healthy start to your day. If you love avocado toast then here are six delicious ways to make it even fancier. All these recipes are perfect for lunch/brunch, and taste just awesome.

Tips for a perfect Avocado toast

1. Choose perfectly ripe avocados - Gently squeeze into the avocado and feel it give a little. This level of ripeness will mash and spread easily. For slicing, you can choose slightly less ripe ones.  
2. Toast your bread to perfection - Toasting your bread properly is super important to a perfect avocado on toast. The contrasting texture of a crisply toasted slice to the silky rich avocado spread is a match made in heaven. Most wholegrain varieties take longer to reach the perfect crispness while the fruit and nut bread will toast rather quickly. Another technique that works really well is brushing a dense multigrain slice with a little oil and toasting it on a hot griddle until crisp. 
3. Try selecting a bread that complements the toppings - A good dense bread will work best for all avocado toast recipes but there are some combinations that enhance the flavor quotient. Sourdough or rye work really well with avocado and tomato. If you’re topping it with smoked salmon, try seeded bread or bagels. A fruit and nut bread is super delish if you are topping with pear slices and feta. Multigrain works well for almost any topping.

Avocado on toast with sunny side up fried eggs and wilted spinach. An egg is essential to this lineup. 

1. In a moderately hot skillet add a teaspoon of olive oil and a large handful of spinach leaves. Saute for a minute till spinach wilts a little. Keep aside.
2. Fry a couple of eggs sunny side up, season with some spiced salt. 
3. Spread mashed avocado on toast and top with the fried egg and a large spoonful of warm spinach. 

Avocado on toast with poached eggs and fresh seed sprouts. Unique onion flavor and texture with onion sprouts.

1. Toasted bread spread with mashed avocado. Seeded bread/bagel works well here.
2. A thin layer of onion sprouts.
3. Topped with a poached egg and sprinkled with seasoned salt.
4. Cherry tomatoes on the side.

Avocado on toast topped with herbaceous scrambled eggs and pico de gallo. A hint of Mexican flavor. 

1. Scramble an egg and mix chopped fresh coriander and salt and pepper to taste. Keep aside.
2. Mix finely chopped red onion, tomato, and fresh coriander. Season with some salt and pepper and some lime juice. Keep aside. 
3. Toast bread until crisp and spread with mashed avocado. I recommend multigrain bread. 
4. Top it with scrambled egg and a heaped tablespoon on Pico de gallo. 

Grilled cheese-n-tomatoes on toast topped with avocado slices & freshly cracked black pepper. When tomatoes are in season, this is a must make combo. A great vegetarian option.

1. Rye or sourdough bread pairs well with grilled tomatoes. 
2. Top toast with cheese of your choice and sliced tomato, grill till crisp and cheese had melted. 
3. Top with avocado slices and season with freshly cracked black pepper. 
4. I would recommend some red chili flakes on top as well. An evergreen combination perfect for brunch. A fave with my daughters. 

Avocado on toast with smoked salmon and fresh greens on the side. A feel-good combo.

1. Mash avocado and season with salt and pepper. Add some finely chopped red onion and mix well.
2.  Seeded bread or bagels pair well with smoked salmon. 
3. Spread on a toasted slice of bread. Top with a couple shavings of smoked salmon.
4. Serve with baby spinach and lemon slices. 

Avocado on toast topped with pear slices, walnut bits, and feta cheese. A dose of healthy fats!

1. Choose firm but ripe pears. Slice thinly.
2. In our family, we prefer feta cheese in this setup as the salty taste contrasts well with the slightly sweet pear slices. Choose your preferred cheese.
3. I recommend choosing a fruit and seed bread such as raisin or cranberry and pumpkin seed variety. 
4. Spread mashed avocado on a toasted slice of bread and top with a few thinly sliced pears and sprinkle with some chopped walnut pieces and crumbled feta cheese. 

Scotch eggs

Scotch egg needs no introduction. A picnic fave with English origins, although it may have been inspired by the Mughlai dish - nargisi kofta.  A well made scotch egg is a perfectly soft boiled egg encased in sausage meat flavored with herbs, breaded and deep fried to a crisp golden perfection. The best part is cutting into that soft-boiled yolk - one of life's simple pleasures. Makes for a perfect and convenient picnic food and this year it is my Easter Egg recipe.

This dish requires just a few ingredients, eggs, meat and the breading stuff.
Soft yolk or?
Egg is the important part of the recipe and so is the debate of how much to cook the eggs. I love our scotch eggs a little soft in the center but if you prefer them more robust then use hard boiled eggs instead. Truth be told, soft center eggs are a little delicate to handle through the breading and frying process. Each time I make them I find myself holding my breath till the task is done. But the reward is quite gratifying.
The mince
The sausage meat requires no special flavors, just a dash of nutmeg with some herbs of your choice. Some recipes call for addition of garlic or other veggies, I personally don't think it makes much of a flavor boost. So I keep it simple.
Crispy coating
The breading process is super important for a crunchy output; and so I like to use the Panko bread crumbs. Don't skip any part of the breading process. This sequence is important since breadcrumbs won't stick without the egg wash, and egg wash won't stick without the flour dusting.
Fry or bake?
And finally, deep frying at medium hot temperature cooks the meat through properly without affecting the softness of the egg yolk. Some recipes call for baking, but I like them fried.

These crisp golden beauties taste awesome hot from the frying pan and we love them with vinegar onions on the side. So get breading and frying.

Ingredients: (Makes 5)
6 eggs
1 lb pork (or turkey) sausages with casings removed
Pinch nutmeg
2 tbsp chopped fresh herbs (my choice chives, parsley, and thyme)
Flour
Panko breadcrumbs
Vegetable oil, to fry

1. Boiling Eggs - In a deep pan bring some water to boil. Place egg in a spoon and gently lower it into the boiling water, so as not to crack it. Repeat for 4 more eggs. Meanwhile, keep ready a bowl of cold water with a few ice cubes. 
2. Boil eggs for 4½ minutes. I like my Scotch eggs a little runny in the middle, but if you prefer a hard-boiled center, boil the eggs for 7 minutes. Remove from heat, drain out the water and plunge the 5 boiled eggs in the prepared ice bath for a few minutes. This will stop any further cooking of the yolk and will also prevent them from turning grey. 
3. Prepping the Meat - Mix together sausage meat, nutmeg, and herbs in a bowl and divide them into five portions.
4. Carefully peel the eggs. Prepare an assembly line for breading the eggs. Put seasoned flour in the first bowl. Beat the remaining 1 raw egg in a second bowl with a splash of milk and tip the breadcrumbs into a third bowl. 
5. Breading - Take one portion of the sausage meat and flatten it in your palm. Place a peeled boiled egg in the center and encase in the meat by smoothing it into an egg shape. Important to keep an even coating of sausage all around, and not too thick. 
6. If doing this by hand is difficult for you, use the cling film trick. Place a square of clingfilm on the work surface, and oil lightly. Put one of the meatballs in the center, and put another square of oiled cling film on top. Roll out the meat until large enough to encase an egg and remove the top sheet of clingfilm. Place a boiled peeled egg in the center, bring up the sides of the film to encase it, and smooth it with your hands.
7. Give each prepared egg a light dusting of flour, dip in the egg wash and then roll onto the breadcrumbs. This sequence is important since breadcrumbs won't stick without the egg wash, and egg wash won't stick without the flour dusting. 
8. Frying - Fill a deep pan half with oil and heat to 340°F /170°C (till breadcrumb sizzles and turns golden when dropped). Fry the eggs for 7-8 minutes until golden and crisp. Drain on paper towel and serve hot with vinegar onions. 

Shakshuka

Shakshuka is a staple of Tunisian,  Moroccan, and Egyptian cuisines, traditionally served for breakfast in a cast iron skillet or tagine. This one-pan dish is made of eggs baked in a tangy tomato, onion, and red pepper sauce, spiced with cumin and paprika. Serve it with a side of pita, challah or any rustic whole wheat bread (to mop up the sauce) for an excellent lunch /brunch meal.
Cook the onions, pepper and tomato in a skillet on the stove. Once the sauce is all done, gently crack eggs on top of the sauce and bake it in the oven to finish cooking the eggs.
Like any great dish, there are several variations of this recipe. Here I have the more traditional version. But you can customize it to suit your palette by adding chopped spinach, sauteed mushrooms, or feta cheese.

Ingredients: (Serves 4)
2 tbsp olive oil
1 large red onion, chopped fine
1 large red bell pepper, diced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp paprika
Cayenne pepper to taste
Salt and pepper to taste
1 tbsp tomato paste
4 cups of chopped ripe tomatoes or 1 can (28-ounce) chopped tomatoes with juices
8 large eggs
Lots of chopped cilantro, for serving

1. Preheat oven to 375°F.
2. Heat oil in a large skillet over medium heat. Add onion, garlic and bell pepper and cook gently until soft, about 10 minutes. 
3. Stir in cumin, paprika, and cayenne, and add the tomatoes both chopped and tomato paste. Season with salt and pepper. Increase the heat to high till the mixture comes to a boil. Simmer and cook until tomatoes have thickened a bit, about 10 minutes. The sauce should not be too runny or too thick. 
4. Gently crack eggs over the hot tomato sauce. Season the eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7-10 minutes. Sprinkle with cilantro and serve hot. 

Keema Baida Roti

A popular Mumbai street food with a typical 'Bambaiya' name. Baida means egg and Baida roti is an egg-based paratha parcel. You make the paratha dough with refined flour and stuff it with minced meat or minced chicken mixture along with egg and other spices. Fold this in a parcel, shallow fry on a tava (griddle) and serve with a splash of lime juice.
I used the whole wheat flour and made a filling of minced chicken. Serve with sides of salad and cucumber raita for a complete meal.

Ingredients: (Serves 4)
For the dough
2 cups whole wheat flour (or all-purpose flour)
4 tsp oil
salt (optional)
Extra oil for cooking

1. Add the oil and salt to the flour and mix with your fingers to form a breadcrumb-like texture. This makes sure the oil is incorporated all over. 
2. Now form a dough using water. Knead the dough for 5-7 minutes to develop the gluten. Make 10-12 balls, grease them and let it rest covered for 10- 20 minutes. 

For the mince chicken filling
1 lb minces chicken
1 small finely chopped red onion
1 tbsp ginger garlic paste
2 medium tomatoes, pureed
salt to taste
1/4 tsp each turmeric powder, coriander powder
Red chili powder to taste
1 tsp garam masala
1 tsp chopped mint

1. Heat 1 tbsp oil in a pan and add onions. Cook on medium till they turn pink. 
2. Add ginger garlic paste and cook until golden. 
3. Now add the pureed tomatoes and all the spices and cook till the mixture leaves oil from the sides. 
4. Add the minced chicken and saute on medium heat breaking the meat as you cook. Cook for 10- 15 minutes till chicken is no longer pink and is fully cooked through. 
5. Add mint and mix well. Cool the mixture. 
6. It is advisable to make this mixture in advance and refrigerate it before using it as stuffing. When cold the stuffing is easier to handle as the mixture is less runny. 

For the egg filling
3 eggs
2-3 green chilies chopped very fine (optional)
Handful fresh coriander also chopped very fine

1. Crack all three eggs in a bowl and beat them slightly to form a uniform mixture. 
2. Add the green chilies and coriander and season with salt. Remember the chicken already has salt in it.  

To assemble the parathas

1. Heat a tava or a griddle to medium heat 
2. Take the ball of dough and roll it into a thin roti. 
3. Place some chicken filling in the center and spoon the egg mixture on top of it. 
4. Carefully fold all sides of the roti to form a square. 
5. Pick the stuffed square carefully and place it on the griddle. 
6. Shallow fry on medium-low heat on both sides till crisp. 
7. Cut the squares into triangles and serve hot.

Deviled eggs with guacamole

Whats not to love in this. Eggs-yummm..., guacamole- double yummm...Combine the two together and you have a winner. A great dish for a party starter, or for those evenings when you don't want to spend eternity in the kitchen.

Ingredients: (generously serves a crowd)
15 eggs
2 large ripe avocados
1/2 tsp grated garlic
1-2 green chilies chopped fine
2-3 tbsp lime juice
salt and pepper to taste
4-5 sprigs of fresh coriander, chopped fine
Cayenne pepper for garnish

1. Place eggs in a pan of water such that eggs are fully immersed in water. Bring to a boil and simmer for 1 minute. Remove pan from heat and let the eggs sit for 10 minutes. 
2. Once they are cool to touch, peel the eggs carefully and keep aside. 
3. Meanwhile make the guacamole. Peel and de-seed the avocados, mash them well and add all other ingredients as per your taste. 
4. Slice the eggs in half and remove the cooked yolk in a mixing bowl. Mash the yolks and add the prepared guacamole to this. Do not over mix as the appearance becomes too mushy. Gently fold the two together. 
5. Adjust the seasoning and then place heaping scoops of the yolk-guacamole mixture in the egg while hollows. Sprinkle with red and black pepper. Serve cool. 
6. This can be made several hours in advance and refrigerated.

'Adapted from Cooking stoned'

Eggs in avocado

Eggs in Avocado

Breakfast never tasted so healthy.  A thoroughly satisfying and delish ensemble.

Ingredients: (serves 4)
2 Avocados (preferably slightly under-ripe)
Salt and freshly ground Black Pepper
1 tbsp Olive Oil
4 Eggs
2 large tomatoes (sliced) OR 1 cup Cherry Tomatoes (halved)
5-6 torn fresh Basil leaves or chopped fresh coriander
Zest and juice of 1 lime

• Peel and half each avocado. Remove the pit. Press each half gently to flatten the bottom of each avocado. The idea is to make thick but flat slices, each with a hole in the center. Season both sides with salt and pepper.
• To a preheated non stick pan, add 1 tablespoons of the olive oil. Add the avocado slices cut-sides down and cook until they begin to brown, about 1 minute. Flip and carefully crack 1 egg into each hole. Season the eggs with salt and pepper. Reduce the heat to medium-low, cover, and cook until the egg whites have set up but the yolks are still runny, about 3 minutes. 
• While eggs are cooking, make a tomato salad with halved cherry tomatoes, chopped basil, zest and juice of lime, seasoning. OR Slightly char the sliced tomatoes in the pan to warm up.
• Top each avocado with the tomato salad OR warm tomato slices and coriander and serve. 

Recipe by Chef Michael Symon 

Egg Curry with Masala Capsicum rice

Indian Curries Special

Tonight's Menu

Egg Curry

Masala Rice with Bell Peppers

Wine Pairing:Riesling / Zinfandel wines

Egg Curry 

When most people (specially in India) think of vegetarians, they think of lacto-ovo vegetarians. These are people who do not eat beef, pork, poultry, fish, shellfish or animal flesh of any kind, but do eat eggs and dairy products. Egg is a very versatile ingredient and can be used in several different ways. Egg curry is a popular dish in India and is made in many different ways depending on the region. The following recipe is a north Indian version of egg curry with Mughlai cuisine influence. Tastes excellent with roti, naan and rice preps alike.

Egg Curry
Ingredients:(serves 4)
8 eggs hard boiled and peeled
1 medium onion chopped very fine
3 cloves garlic crushed
1 inch ginger crushed
2 tomatoes pureed
1/4 cup yogurt
salt to taste
1/2 tsp turmeric powder
2 tbsp oil
Dry whole spices
2-3 cloves
1 inch cinnamon stick
1 black cardamom
2 green cardamoms
1 tbsp whole coriander seeds
1 tsp cumin seeds
2 whole dry red chilies (adjust according to desired heat level)

1. Dry roast all the whole spices in a hot pan for about 3-5 minutes till they impart a fragrant aroma. 
2. Grind them coarsely in a coffee grinder or mortar and pestle. 
3. In a pan heat oil and add the ground spices. Roast for 30 seconds and add onion, garlic and ginger along with salt and turmeric powder. 
4. Fry at medium high heat till onions turn pink. Add the peeled hard boiled eggs and roast gently with the spices. Make sure to do this at medium heat and add a bit more oil if required. 
5. After 5-7 minutes the onions should turn golden brown and eggs should have browned at places. With a pair of tongs gently remove the eggs and keep aside making sure not to remove the onion mixture. 
6. Now to the browned onions add tomato puree and continue cooking at high heat till oil separates. At this point add the yogurt and cook again while stirring till the oil separates at the sides. 
7. Add 1/2 to 3/4 cup of water and bring to a boil. Gently lower the fried eggs into the mixture and simmer for 10 minutes. Adjust the consistency by adding more water if its too dry. 
8. Garnish with fresh chopped coriander. Serve hot with roti or rice preparation. 

Masala Rice with Bell Peppers 

Masala Rice with Bell Peppers
This recipe is one of its kind for rice. Extremely flavorful and aromatic owing to the ground dry roasted spices that impart a unique taste and texture to the rice. Colorful peppers can be cut in thin strips or chopped, either way they make the dish colorful.

Ingredients:(serves 4)
1 1/2 cups basmati rice
3 cups water
salt to taste
3 cups colorful Bell peppers chopped to 1inch long strips
2 tbsp Butter
Whole dry spices
3-4 whole dry red chilies
1/4 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp coriander seeds
1 tbsp urad dal
1/4 cup peanuts
10 curry leaves (patta)
garam masala powder

1. In a saucepan combine rice, water and salt and bring to boil. Simmer covered for 10-12 minutes till all liquid is absorbed and rice is fully cooked. Keep aside. 
2. In a small pan dry roast all the dry spices except curry patta for 5-7 minutes till the urad dal turns golden. Grind them together with the curry leaves in a coffee grinder coarsely. 
3. In a large pan heat butter and add the bell peppers. Stir fry for a few minutes till they are tender crisp. Add the coarsely ground spice mixture and mix well. 
4. Fluff the rice with fork and add them to the pan with peppers and gently mix everything up to blend in the flavors. Serve hot. 

Cocktail and Appetizer Night- Devilled eggs and minty chicken balls

Families are special and deserve a celebration once in a while. So to make tonight a party night we decided to have an Appetizer and Cocktail Night instead of a regular sit down meal. My husband made cocktails on demand, even the girls got several rounds of Shirley temples. It was flirtinis for the adults. Cheers everyone.

Deviled Eggs

Ingredients: (serves 4)

8 Eggs hard boiled and peeled

3 tbsp mayonnaise

2 tsp mustard

salt to taste

Cracked black pepper

A few sprigs of Fresh or Dried Mint

• Cut the hard-boiled eggs gently in half lengthwise.
• Scoop out the yolk in a bowl and place the white shell on a serving platter.
• Add mayonnaise, seasoning and finely chopped mint to the yolk and mix very well.
• Now spoon this mixture back in the empty egg white shells.
• Sprinkle with more cracked black pepper and garnish with a mint leaf.
• Cover and refrigerate for minimum 2 hours or max up to a day before serving.
• Serve over a bed of lettuce.

Minty Chicken Balls

This is a twist on the classic chicken balls recipe. The mint sauce gives it a freshness and an Indian BBQ feel. You can even serve these inside a wrap and it will taste like kathi kabab. This is a great recipe for a party.  With my girls, it was a great hit.

Ingredients:(serves 4)

For Chicken balls (makes about 30)

1 lb Minced chicken

1 egg

1/2 red onion finely chopped

3-4 cloves garlic crushed

4 tbsp dry breadcrumbs

salt to taste

For mint sauce

1 cup each packed fresh mint and coriander

1/4 red onion

2 cloves garlic

Green chilies

2 tbs tomato paste

•  Mix all the ingredients for the chicken balls thoroughly.
• Shape into small 1 inch balls.
• Deep fry in hot oil till golden brown OR  Bake at 375F for 15 minutes.
• Make the mint sauce by putting all the ingredients (except tomato paste) in a blender with a little bit of water and blending till it becomes a fine minty concoction.
• In a pan put a tsp oil and add the mint sauce along with tomato paste and bring to a boil. Now add all the chicken balls and coat them thoroughly with the mint sauce.
• Simmer covered for 2 minutes to let the flavors seep through.
• Serve hot.

Mozzarella Skewers

Ingredients:(serves 4)

100 gms Mozzarella cheese (cut into 16 cubes)

16 small cherry tomatoes

16 pitted kalamata olives

1/3 cup Roasted red pepper dressing (Or Greek salad dressing)

• Divide cheese, tomatoes, and olives among 16 toothpicks.
• In a shallow dish put the dressing and place the skewers in it. Turn the skewers to coat evenly.
• Let them marinate for 15 minutes at room temperature before refrigerating.
• Remove skewers from marinade before serving. (Discard the leftover marinade)

Tzatziki Sauce

I have very often heard parents complain about their kids not having veggies. A great way to lure them to do so is by serving the salad alongside a great tasting dip. This one here is a sure winner every time. Mild in taste and low in fat, this greek dip is usually served cold with souvlaki and gyros. Garlic and the crushed mint gives it a unique flavor.

     

Ingredients:

1/2 cup thick plain yogurt

1/4 cucumber peeled, grated and drained

1 tsp olive oil

1tsp lime juice

1 small clove of garlic crushed

1/2 tsp dried or fresh mint

salt to taste

• Put the yogurt in a muslin cloth and put it in a strainer over a bowl.
• Let stand in the fridge for 4 hours to separate the liquid from the thick yogurt.
• Mix all the ingredients together with the strained yogurt.
• Cover and chill.
• Great accompaniment with shish kabab and grilled fish.