I would have thought that by now, the bloggers classic; smashed avo on toast would have lotst it’s hype, but it seems that this ever popular brunch dish is still one of the firm favourites. To be honest, I’ve only recently jumped aboard the brunching bandwagon in the past four months.. but I will admit, I definitely wish I’d started sooner. So many brunches to devour and not enough mornings to do so! haha. I love heading out on a Friday morning (that’s my usual day off) to grab a delicious brunch feast with my boyfriend and we’ve certainly accumulated a few go-to spots around London. Speaking of which, if you guys would like me to create a post on my top London brunch recommendations, then that’s something that I would love to put together! It might mean conducting a little bit of extra market research before hand though.. say, erm, going for a few more brunches.. just to double check and test the places out one more time!
As much as I enjoy treating myself (even though it’s 9/10 times my boyfriend treating me) to a leisurely brunch out, sometimes I don’t have the time to venture out for food, so it’s nice to be able to whip up a delicious plateful from the comfort of my own kitchen, without compromising on taste or creativity! Making your own brunch dishes is probably also a whole lot more purse friendly as well; so if you’re like us and you’re bank statement is 80% poached eggs on toast, coffee and pancakes, then this might be one for you to try!
Now, I do like a bit of smashed avocado on toast, I’m not gonna’ deny that.. but I do think it could sometimes do with a little jazzing up. Which is exactly what I’ve done here! I’ve added a little bit of feta into my smashed avo topping, which just completely transforms the flavour and gives it an amazing salty, cheesy kick of flavour. I might be just a tad obsessed with cheese at the moment.. and feta is one of my favourites! It tastes incredible sprinkled over salads, pastas, stews or just simply with avocado on toast! I’ve also added another of my favourite breakfast ingredients here.. mushrooms. Mushrooms sautéed in garlic are just so tasty and without a doubt, my preferred way to serve them. I meet so many people who just can’t stand mushrooms and I literally can’t even imagine feeling that way.. I could eat them with pretty much every meal! It might get a bit repetitive admittedly, but at least it would taste good!
To mix things up just that little bit more, I’ve even gone all green goddess and blended in some barley grass powder with the cheesy, avo combo. I’ve used my favourite greens powder from Rainforest Foods and I like this one in particular because I find the flavour to be one of the mildest, in comparison to other powders like wheatgrass and spirulina. Okay.. enough of my rambling on now, I’m currently all cooped up beavering away on my computer and need to get myself a little Vitamin D before heading into the gym! And I’m sure you guys just want to hear about the recipe, so here goes..
- 1/2 ripe avocado
- 1/2 tsp Rainforest Foods Barley Grass powder
- 20g feta cheese
- 1 tbsp fresh lemon juice
- 1 clove garlic
- Rapeseed oil
- Sea salt and black pepper
- 3 large mushrooms
- 1 slice of bread of choice- here I've used a gluten free ciabatta roll
- Pomegranate seeds to garnish
- To make the avocado mash, add the avocado, feta, barley grass powder and lemon juice into a mini food processor and blend until well combined. You could also do this by hand, but it would take a little bit longer.
- Season to taste with some sea salty and pepper.
- Heat a little rapeseed oil in a frying pan and crush in the garlic clove. Rinse and slice the mushrooms and add these into the pan. Cook the mushrooms over a medium heat until golden and bronzed.
- Toast the bread and top with the mashed avocado and then layer over your cooked mushrooms. Garnish with more salt and pepper and a sprinkling of pomegranate seeds.