Tired of the same old avocado toast? Let’s give it a serious flavor upgrade! Imagine a warm, fluffy biscuit as the base, generously topped with creamy mashed avocado, tender wilted spinach, and a vibrant, zesty drizzle of homemade chimichurri. This recipe is the perfect quick and satisfying breakfast, brunch, or lunch. It comes together in minutes, especially if you have your biscuits and chimichurri prepped, making it a lifesaver for busy mornings.
Ingredients
• 2 Mug Biscuits
• 1 large Hass avocado, about 6 oz / 170 g, mashed
• 1 tablespoon avocado oil
• 2 cups / 140 g fresh spinach
• ½ cup / 105 g Chimichurri
Instructions
1. Split the biscuits in half and arrange on four plates. Spread an equal amount of mashed avocado over each biscuit half.2. Heat the avocado oil in a medium skillet over medium heat. Add the spinach and sauté for about 3 minutes, until just wilted.3. Top the avocado-covered biscuits with the wilted spinach. Drizzle each with 2 tablespoons of chimichurri and serve immediately.
Nutritional Information
• Recipe Information
• Serves: 4Prep time: 10 minutesCook time: 3 minutes
• Dietary Modifications
• DAIRY-FREE: Use the dairy-free modifications for the Mug Biscuits.
• LOW-FODMAP: Use the low-FODMAP modifications for the Chimichurri.
• Nutrition Per Serving
• Calories: 358Total Fat: 33.8 gSaturated Fat: 9.7 gCholesterol: 82 mgSodium: 348 mgCarbohydrates: 6.5 gDietary Fiber: 3.3 gNet Carbs: 3.2 gSugars: 1.1 gProtein: 7.1 g
Pro Tips
• Batch-make the mug biscuits and freeze the halves for an even quicker meal assembly.
• To prevent browning for meal prep, mix a squeeze of lemon or lime juice into the mashed avocado and press plastic wrap directly onto its surface.
• For extra protein and richness, top each biscuit toast with a perfectly fried or poached egg.
• The chimichurri can be made up to 3 days in advance. Let it come to room temperature before drizzling for the best flavor.
FAQ
Q: Can I make this recipe ahead of time
A: Yes, this recipe is great for meal prep. You can make the chimichurri up to 3 days in advance and batch-make the biscuits to freeze. Just assemble with fresh avocado and wilted spinach when you’re ready to eat.
Q: How do I keep the avocado from browning
A: To prevent the mashed avocado from browning, mix in a squeeze of fresh lemon or lime juice. Then, press a piece of plastic wrap directly onto the surface of the avocado before refrigerating.
Q: How can I add more protein to this breakfast
A: For an easy protein boost, top each biscuit avocado toast with a fried or poached egg. This adds extra protein and richness to the meal.
Q: Can this recipe be made dairy-free or low-FODMAP
A: Absolutely. For a dairy-free version, use the dairy-free modifications for the Mug Biscuits. To make it low-FODMAP, follow the low-FODMAP instructions for the Chimichurri recipe.
