This had been done by so many different chefs and restaurants now, but it is still one of our favorite go-to breakfasts in the van or wherever. It’s easy, fresh and satisfying. Of course it would make a great lunch or appetizer too! It’s great for us because it works well with so many different breads and toppings, whatever we happen to have lying around, so long as the avocado is perfectly ripe.

Ingredients:

• 4 slices of French baguette, sliced on the angle (we’ve also used bagels and flat breads)
• 1 ripe avocado, quartered
• 1 roma tomato, diced
• 2 Tbsp yellow bell pepper, diced
• 2 Tbsp red onion, diced
• Smoked sea salt (we love Maldon Smoked Sea Salt flakes)
• Optional toppings: grated carrot, diced jalapenos, capers, dice cucumbers, scallions, etc.

Preparation:

Quarter the avocado and remove the pit. (One avocado will do 4-8 slices of toast, depending on the size of the avocado and how tall you make your creation). Prep all of the other toppings. Since we don’t have a toaster in our van, we fry our bread in a Tbsp of olive or avocado oil is a small non-stick frying pan using our propane stove. Once the bread is fried up nice and toasty, transfer to a plate and scoop out a little avocado onto each. Use a fork to light mash the avocado into the toast. Mound with the toppings and serve with smoked sea salt on the side.