It’s the year 2015 and we are talking about toast being a food trend. Yes, a real food trend for this year. People have been buttering up or slapping their jelly on bread for years but it has finally come around to a “trend.” Or so they say….
I’m starting to wonder how they come up with these things.
For the past couple of years I’ve been eating my morning breakfast with smashed avocado toast with a little dash of salt and pepper. It’s tasty, it’s quick and it’s quite filling. I’m taking my simple toasted bread one step further today by adding salmon (lox) to my avocado toast.
I like to think of it as lox and toast. Now let’s all skip the bagel and start putting sliced bread as the forerunner again. Einstein bagel I’m coming for you with Meagan’s toast.
One of the best things about this type of recipe is it is so simple and customizable. Whether you like your toast with butter, jelly, cream cheese, scrambled eggs, smashed avocado the possibilities are quite endless.
Now who is ready for some breakfast?
ENJOY ~ Meagan
Salmon and Avocado Toast
- 2 slices rustic bread, toasted
- 3 teaspoons 1/3 less fat free cream cheese
- 1/2 avocado, sliced
- 2 ounces lox styled salmon
- 8 pieces red onion, thinly sliced
- 1/4 teaspoon capers
Lay your toasted slices out and spread the tops with 1 1/2 teaspoons of cream cheese. Top with avocado slices, 1 ounce of salmon, red onion and capers.