Avocado Toast Two Ways

Avocado Toast . . .

The sound of it makes smile. Such a simple little treat yet heavenly delicious :)

The other day I was reading an article that said that because of millennials eating so much avocados people in Chile are experiencing water shortages. Apparently the demand is so high that they have to use most of their water supply to grow avocados instead of satisfying their basic needs. Luckily, my avocados are sourced from Mexico, so I can continue enjoying this nutty goodness and not feel bad about the growers.

So I was originally planning on submitting these toast recipes to the Steemit Sandwich Contest, but I forgot to make a validation sign in the process, so dumb! Guess, I am just going to post it as is. Better luck next time haha!

Ingredients:

• 2 slices of marble rye bread;
• 1 avocado
• 1-2 tablespoons cream cheese;
• 1 poached egg;
• salt and pepper to taste;
• a few sprigs of cilantro;
• a few cucumber slices;
• 2 tablespoons roasted almonds (sliced);
• flax seeds for garnish (optional);
• sesame seeds for garnish (optional).

Directions:

You can assemble these in any way you want. To make your toasts the way shown in the pictures you're going to need to toast the bread slices, evenly spread cream cheese on one of them, then add cilantro leaves, sliced avocado, salt, pepper and finish it off with roasted almonds. Garnish with sesame seeds and flax seeds.

For the second toast I skipped the cream cheese, but you can still add it if you please. Spread avocado slices and cucumber slices on the toast, add salt, pepper and your poached egg (can be substituted for a soft or hard boiled egg). Top it off with sesame seeds and flax seeds. There!

The images were taken with a Canon EOS 5D Mark III and a Canon EF - 50mm - F/1.8 lens.