Weekend breakfasts at cabinorganic tend to be both healthy and decadent. We had this for breakfast after skiing yesterday and couldn’t resist ‘seconds’!
Avocado Toasts with Onions and Capers
Half of 1 red onion, finely chopped
2 tablespoons capers
2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
½ teaspoon salt
Juice of half lemon
1 teaspoon salt
rye or whole wheat bread, sliced
Mix together onions, capers, olive oil, vinegar, salt and black pepper to taste.
Mash together avocado, lemon juice and salt in large mortar and pestle.
Toast the bread, 2 per person. Lightly butter them, then spread 1 tablespoon of avocado mixture over top of each toast.
Cover each toast with 1 tablespoon of the onion mixture.
Serve with poached eggs and/or a fresh salad on the side.
Optional: add a thin layer of sliced tomatoes over the avocado mixture and/or incorporate 2 slices of cooked chopped bacon in the onion mixture.