There’s no going back once you’ve tried this avocado toast—it might very well become a regular weekend brunch fixture, and for good reason. This avocado toast isn’t just avocado and bread—it’s topped with spicy sausage, too. Lucy Jessop, author of The Goodness of Avocado, revamps your classic avocado toast with a smoky, meaty spin. An entirely dairy-free breakfast, Jessop's version adds spice to the mashed avocado, rather than just the standard salt and pepper. The smoked paprika in the mashed avocado adds color and heat, and the chopped bell peppers give this toast recipe a crunchy, colorful bite. Once the avocado mash has been made, slice up the chorizo and sear it for a couple of minutes in a pan until it’s entirely cooked through. Top golden slices of sourdough bread with the avocado, some spinach or arugula leaves, and the warm chorizo.
1 roasted red bell pepper from a jar (about 2 ½ ounces), drained and finely chopped
Sea salt and freshly
Ground black pepper
4 ½ ounces chorizo sausage, halved lengthwise
2 slices sourdough bread
Large handful of spinach or arugula leaves
How to Make It
Finely chop the garlic, then coarsely chop the avocado flesh and mix with the garlic. Add the lemon juice, smoked paprika, and chopped bell peppers. Lightly mash with a fork. Add salt and pepper and more lemon juice to taste.
Now heat a grill pan until hot and cook the chorizo for about 5 minutes, turning halfway until cooked through.
Toast the sourdough bread (either in the toaster or using the grill pan) and place onto individual plates. Spread each slice with a dollop of the smashed avocado, add a handful of leaves, and top with the chorizo. Serve immediately.
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