Roasted Garlic Avocado Toast
Now that we’re all stuck at home, we’re missing that overly priced avocado toast, aren’t we? #rona has me doing a lot of baking and that includes making my own sourdough starter so that I can make sourdough bread. Now that I have an entire loaf of sourdough, I’m working on ways to use it. I know this recipe says multigrain bread, but trust me. I tried it with fresh sourdough, and it’s just as delicious. Make it with whatever bread you were able to find in our scarce grocery stores!
Roasted Garlic Avocado Toast
Ingredients
- 1 whole bulb of garlic
- 1 tablespoon olive oil
- 3 slices of multigrain bread, toasted
- 3 eggs, fried to preference
- 1 avocado
- Juice of ½ a lemon
- 1 tomato, sliced
- 1-2 radishes, thinly sliced
- ½ cup microgreens or sprouted greens
- “Everything but the Bagel” seasoning, to taste
- Salt & Pepper
Instructions
- Roasted Garlic: Preheat oven to 400 degrees. Cut the entire bulb of garlic width-wise and place it on a piece of aluminum foil. Drizzle open face of garlic with 1 tbsp of olive oil. Place the top of cut garlic on top of the bottom and wrap tightly with foil. Roast garlic in the oven for 30-45 minutes until soft and tender. Allow garlic to cool, then squeeze garlic flesh into an air-tight container. Roasted garlic stores well refrigerated for up to two weeks.
- Avocado: Cut, pit, and scoop avocado. Drizzle avocado with lemon juice. Season with salt and pepper then mash with a fork to desired consistency.
- Starting with toasted bread, spread 1 teaspoon of roasted garlic onto the bread. Then spread one to two tablespoons of avocado mixture onto toast; layer with tomato and preferred veggies. Top with a fried egg and finish with “Everything but the Bagel” seasoning and salt.
Notes:
This popcorn will last 2-3 days in an airtight container before it reaches a stale texture. I seriously doubt you’ll have any leftovers, though!
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