Avocado and White Bean Toast

Mashed avocado under lemony white beans. Healthy fats, fiber, and protein on toast in five minutes.

Prep: 5 min
Total: 5 min
Makes: 2 slices
Difficulty: easy

Avocado toast alone is gone by ten o'clock. A spoonful of white beans tossed in lemon and olive oil on top turns it into a breakfast with real staying power, and it still takes less time than the coffee.

Ingredients

2 slice thick bread
1 each avocado, ripe
1 each lemon
1/2 tsp kosher salt
1/2 can cannellini beans, drained and rinsed
1 tbsp olive oil
black pepper, to taste
red pepper flakes, to taste optional

Gear

mixing bowl
toaster

Method

Tap a step to mark where you are. Tap a time to start a timer.

Toast

Toast the bread well, so it holds up under the toppings.
Beans

In the bowl, toss the beans with the oil, the juice of half the lemon, a pinch of the salt, and plenty of pepper.
Mash

Mash the avocado on the toast with a fork, squeeze over the rest of the lemon, and sprinkle with the rest of the salt.
Top

Spoon the beans over the avocado and finish with pepper flakes.

Notes

tipA ripe avocado gives a little when you press near the stem. Hard ones ripen in 2 to 3 days on the counter.
tipThe other half can of beans keeps 4 days in the fridge in a covered container. Add it to a salad or tomorrow's toast.
variationSwap the beans for chickpeas, or crumble feta over the top.