Avocado, Chilli and Pomegranate Molasses on Toast

As part of my continual amazement and the sheer power of the world’s obsession with avocado on toast (ok, Instagram’s obsession with it) I have succumbed to dedicating an article to it too. Based on the amount of #avotoast hashtags, it seems we can’t get enough of this sensual creamy fruit, spread across a crisp hunk of carby goodness…

It might be achingly simple, but it is a dish so seductive that it has launched the career of many a hobbying foodie to stardom. For that matter, I can think of nothing better to seduce you with, than my version, made a little more exciting than the norm, with pinch of heat and a dash of sweetness. To be perfectly honest there is little better than a breakfast like this to fuel you for the day ahead. Good fats, slow release carbs and a slam dunk hit of omega 3, its a nutritional powerhouse in 6 bites. A mega way to fire up any Thursday.

In case you hadn’t noticed yet, this recipe is also totally vegan. It is my first dish of the day, and in fact of the next 3 days, that I plan on having meat and egg free, just to mix it up a bit. I figure it might inspire a few exciting veggie creations to pop their head out of the woodwork.

It is a 5-minute whack up job that requires absolutely no skills at cooking or any time to prepare. If you aren’t adverse to the idea, a poached egg perched on top makes a mighty fine addition too, although in that case you are looking at a knife and fork breakfast, to avoid the sunshine yolk stain on your crisp white shirt.

I am a big fan of pomegranate molasses. (Many thanks to Yotam Ottolenghi for the introduction to it!) It has a sharp tart taste and an acidity that cuts through the creamy avocado which is balances with a hint of sweetness. It does the job that a squeeze of lemon and a drizzle of balsamic glaze would, if you can’t get hold of it easily.

Avocado, Chilli and Pomegranate Molasses on Toast

Avocado, Chilli and Pomegranate Molasses on Toast

Opt for the best bread to toast you can get your hands on. I use a spelt bloomer, or a slice of the carb-free pumpkin seeds and flax loaf (recipe in The Naked Diet) If the bread is smaller, a large half of an avocado can do two slices. I also often tend to use garlic oil to remove the need for the garlic clove. It also save time.

Serves 1


  • toast, 1 or 2 slices
  • avocado, 1/2 or a whole
  • chilli flakes, a pinch
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, peeled
  • sea salt and freshly ground black pepper

Take your hot toast and rub with the garlic clove, then drizzle with a little olive oil. (If using garlic oil, just drizzle to toast)

Slice the avocado in to slivers and arrange on the toast. Feel free to mash, if this is your preference.

On goes the chilli flakes and finally a drizzle of pomegranate molasses, a good grinding of black pepper and a pinch of salt.

Avocado, Chilli and Pomegranate Molasses on Toast

If you have an idea what I made for my other slice of toast for breakfast, please do take a guess by leaving me a comment below. If anyone who gets it right, will win a copy of my cookbook, as a pre-release special 🙂

  1. I think it is chargrilled spring onions on mozzarella, drizzled with good olive oil and seasoned with sea salt &a black pepper

  2. Definitely smashed butterbean spread with chargrilled spring onions, black pepper and olive oil – what an amazing looking combo! Even if I’m wrong, I’m quite tempted to try it…

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