This is a breakfast inspired by a delicious treat we had last month while traveling in NYC. We had breakfast at Le Pain Quotidien, a great French-style bakery/restaurant chain found in many cities in the US. We were going to see the “China: Through the Looking Glass” exhibition at the Metropolitan Museum of Art and needed to make some time before the museum actually opened at 10AM.
We had only had some fruits and we were hungry… so we ordered steel-cut oatmeal and Avocado Toasts with Kale and Cumin Salt, a seasonal option for breakfast and lunch at the restaurant. To be honest, I’ve had better versions of the steel-cut oats from LPQ before, but the Avocado Toasts stole the show!! I don’t know if it was the awesome gluten-free bread they were made in… or the interesting combination of the kale and cumin salt, but we were blown by the deliciousness of these toasts. I even had to Instagram-it they were sooo good.
These days, I have such an abundance of avocados that I decided to have some for breakfast the other day… I made it my own by exchanging the cumin salt for garlic salt and adding alfalfa sprouts instead of kale.
2 slices of bread – I prefer whole grain or gluten-free versions
½ avocado – sliced
Dijon or Stone Ground mustard
Extra Virgin Olive Oil
I make this just like at Le Pain Quotidiene, open-faced. But you can pile it all up, make it portable and eat it like a traditional 2 slice sandwich… it’s up to you.
- Toast the bread to your liking.
- Spread a generous amount of vegan mayo and mustard.
- Arrange the avocado slices, in shingle like manner. Season with a light sprinkling of garlic salt.
- Pile the alfalfa sprouts. Drizzle a small stream of olive oil. Season with a light sprinkle of garlic salt again.