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Recipes

Spanish-Inspired Avocado Toast

Spanish-Inspired Avocado Toast
This recipe draws heavy influence from the Spanish pantry—calling for serrano cured ham, machego cheese, and Pimenton de la Vera Picante.

Yield: 1 serving

Ingredients

  • 1 slice hearty bread, toasted
  • 1/2 hass avocado
  • 1-2 slices jamón serrano, Spanish cured ham
  • 1/8 cup Manchego cheese
  • 1 brown egg

Preparation Instructions:

Toast bread in butter.

Half the avocado, peel off the skin, and lie it flat-side-down on a cutting board. Slice it similar to a hassleback potato, but let the knife go all the way through. (This lets you shingle the avocado with ease and make it look pretty.)

Shingle the avocado onto the toasted bread, season with salt and pepper to taste.

Top with thin slices of Jamón serrano, shaved Manchego cheese, and a fried egg. Finish with salt to taste.

Garnish the dish with ample smoked Spanish paprika and fresh lemon zest to taste.

Serve and eat immediately.

More About This Recipe

This avocado toast will be a favorite around the breakfast table. With serrano cured ham, manchengo cheese, and an ripe avocado, you'll have a breakfast of champions. See more breakfast recipes here and if you're looking for more avocado toast recipes, see this black & red avocado toast, and this spicy poached egg avocado toast.

Comments

Rating:
Based on 1 reviews

Customer Reviews

Calvin Ahlgren

Hi, lovely recipe, can‘t wait to try it! As a retired newspaper editor, I also can‘t let glaring grammatical problems go by. To wit:
Half the avocado, peel off the skin, and lie it flat-side-down on a cutting board. Slice it similar to a hassleback potato, but let the knife go all the way through.
Should read: HALVE the avocado… LAY it flat-side-down… HASSELBACK potato….
And I suggest that since not everyone knows what a Hasselback technique is, the chef might add a clarifying word or two, such as, Cut straight down as if thinly slicing a loaf of bread. Thank you for your wonderful products and the yummy recipes they evoke.

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