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Biscuit Avocado Toast with Wilted Spinach & Chimichurri – vegetarian recipe
Stav Kogan

Biscuit Avocado Toast with Wilted Spinach & Chimichurri

Upgrade your avocado toast with this flavorful recipe featuring a warm biscuit base, creamy avocado, wilted spinach, and a zesty chimichurri drizzle. A quick and satisfying meal perfect for breakfast, brunch, or lunch.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings: 4 servings
Calories: 358
Ingredients Method Nutrition

Ingredients
  

  • 2 Mug Biscuits
  • 6 oz (170 g) 1 large Hass avocado, about, mashed
  • 1 tablespoon (15 ml / 0.5 fl oz) avocado oil
  • 2 cups (140 g / 4.9 oz) fresh spinach
  • ½ cup (105 g / 3.7 oz) Chimichurri
  • 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.

Method
 

  1. Split the biscuits in half and arrange on four plates.
  2. Spread an equal amount of mashed avocado over each biscuit half. 2.
  3. Heat the avocado oil in a medium skillet over medium heat.
  4. Add the spinach and sauté for about 3 minutes, until just wilted. 3.
  5. Top the avocado-covered biscuits with the wilted spinach.
  6. Drizzle each with 2 tablespoons (30 ml / 1 fl oz) of chimichurri and serve immediately.

Nutrition

Calories: 358kcalCarbohydrates: 6.5gProtein: 7.1gFat: 33.8g

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