Avocado, vegemite + lime toast w tamari seeds

Avocado, vegemite + lime toast w tamari seeds

By
From
Chefs Eat Toasties Too
Photographer
Brendan Homan

Does the world need another shot of avo toast? Yup! My Sunday breakfast of choice, this is the best. I used to prefer Marmite when I was living in the UK, but I am now converted to Vegemite. It doesn’t rip my toast and has a milder flavour, which I think works better with the avocado. I suppose you could use your preference of yeasty spread – just don’t come running to me when your toast rips.

Ingredients

Quantity Ingredient
1 30 cm long turkish loaf
80g unsalted butter, at room temperature
vegemite, to taste
2 avocados
freshly ground black pepper
80g see method for ingredients
1/2 lime

Method

  1. Preheat a grill to hot. Cut the Turkish loaf in half lengthways. Cut both pieces through the middle to leave you with four flat, 15 cm long pieces of bread. Toast both sides of the bread under the hot grill.
  2. Spread the butter on each slice of bread and then apply Vegemite to taste (I like mine thick).
  3. Cut the avocados in half, discard the stone and peel. Cut each half into slices and arrange a half on each slice of toast. Top with the black pepper and tamari seeds and use a microplane to grate the lime zest onto each slice, then squeeze the juice of the lime half over the top. Serve.

Pro tip

  • The tamari seeds are a fantastic crunchy addition and are great in salads and as a snack on their own. I adapted the recipe from the original by Aussie wholefood chef and author Jude Blereau.
Tags:
Toasties
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