Avocado and Chorizo Toast

Smashed avocado on toast, lifted from the ordinary with crisp, smoky chorizo and a squeeze of lime. A five-minute brunch that tastes far more than the sum of its parts, thanks to that chorizo oil soaking into the toast.

Why this works

• Crisping the chorizo renders smoky, paprika-red oil — brush it onto the toast and the whole thing sings.
• Ripe avocado, lightly smashed with lime and salt keeps things fresh against the rich chorizo.
• Good, robust bread toasted until properly crisp holds up to the toppings.

Ingredient notes and swaps

• Ripe avocado — just soft to the touch; smash rather than purée for texture.
• Cooking chorizo — the raw type crisps and renders best.
• Sourdough or a good seeded loaf — sturdy enough to carry the toppings.
• Lime and chilli flakes — the fresh, spicy finish.
• A poached or fried egg — optional, to make it more substantial.

Avocado and Chorizo Toast

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If you haven’t tried it yet, you are in for a treat. Good for breakfast, lunch, or dinner, this Avocado and Chorizo Toast is jam-packed with flavour and healthy fats for a simple meal that takes only minutes to throw together

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Prep Time 10 minutes mins

Cook Time 17 minutes mins

Total Time 27 minutes mins

Servings: 2 people

Course: Lunch

Cuisine: Spanish

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 Tbsp Rapeseed Oil
• 50g Chorizo, sliced
• 2 Ripe Avocados
• 1 Tbsp Lemon Juice
• 3 slices of your favourite bread, toasted
• 12 g Coriander, leaves picked and chopped

Method

 

1. Peel and stone the Acocado and chop/mash in a small bowl
2. Add the Lemon Juice and Coriander and stir to mix well
3. Heat the Rapeseed Oil in a pan and add the Chorizo
4. Once starting to crisp remove and dry on kitchen paper
5. Spoon the Avocado mix equally on the slices of toasted bread
6. Top with the Chorizo
7. Serve and enjoy this tasty lunch

Nutrition

Calories: 180kcalCarbohydrates: 1gProtein: 6gFat: 17gSaturated Fat: 4gSodium: 320mg

Notes

To raise this quick meal to a different level add 6 halved cherry tomatoes to the pan when the chorizo is nearly cooked together with a splash of Balsamic Vinegar.

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Tips for success

• Toast the bread well — it needs to be crisp to carry the toppings.
• Brush a little of the chorizo oil onto the toast before the avocado.
• Season the avocado properly; lime and flaky salt make all the difference.
• Add the chorizo last so it stays crisp.

Make ahead, storage and reheating

• Best fresh — this is a make-and-eat dish.
• Get ahead — crisp the chorizo just before serving; it takes minutes.
• Avocado — smash to order to keep it green.

What to serve it with

• With a poached egg on top for brunch.
• A wedge of lime and a pot of good coffee.

FAQ

How do I know an avocado is ripe? It should yield to gentle pressure without feeling mushy; the stalk end pops off to reveal green.

Can I make it vegetarian? Yes — swap the chorizo for smoky roasted chickpeas or a little smoked paprika and crispy seeds.

What bread is best? A sturdy sourdough or seeded loaf that toasts crisp and holds the toppings.

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