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A beautifully plated avocado and tomato rye toast

Avocado and Tomato Rye Toast

Creamy mashed avocado on crisp rye bread topped with juicy tomato slices, olive oil, and herbs. A quick, healthy, and satisfying breakfast or snack that feels fancy without the fuss.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Modern healthy
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 slices of rye bread whole grain preferred
  • 1 ripe avocado
  • 1 medium tomato or 6–8 cherry tomatoes
  • 1 teaspoon olive oil
  • ½ teaspoon lemon juice optional, adds brightness
  • Salt and pepper to taste
  • Red chili flakes optional for a little heat
  • Fresh herbs like basil parsley, or dill (optional for garnish)

Method
 

Step 1: Toast the bread
  1. Toast the rye bread until golden brown and slightly crisp. Set aside on a plate.
Step 2: Mash the avocado
  1. Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash it with a fork until creamy but still a little chunky. Add salt, pepper, and lemon juice if you like a zesty flavor.
Step 3: Prepare the tomatoes
  1. Slice the tomato into thin rounds. If using cherry tomatoes, cut them in half. Pat them dry with a paper towel so the toast doesn’t get soggy.
Step 4: Assemble the toast
  1. Spread the mashed avocado evenly over the toasted rye slices. Place the tomato slices on top. Drizzle a little olive oil, sprinkle with salt, pepper, and chili flakes if you like spice.
Step 5: Garnish and serve
  1. Add a few fresh herbs on top. Serve right away while the toast is still crisp.

Notes

  • Use ripe avocados — they should give slightly when you press them.
  • You can swap rye bread for sourdough or multigrain if you prefer.
  • For extra flavor, try a pinch of garlic powder or drizzle of balsamic glaze.
  • This recipe is naturally vegan and dairy-free.
  • Best served fresh. The avocado will brown if made too early.