Spring Veggie and Feta Breakfast Toast with Avocado
A delightful and nutritious breakfast toast topped with fresh spring vegetables, creamy feta cheese, and ripe avocado. Perfect for a healthy start to your day!
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Ingredients
Yields 4 servings
- (4 slices) whole grain bread
- (1 cup) cherry tomatoes, halved
- (1 cup) asparagus, trimmed and chopped
- (1/2 cups) feta cheese, crumbled
- (1) avocado, sliced
- (2 tablespoons) olive oil
- (1 teaspoon) lemon juice
- Salt to taste
- Black pepper to taste
- Fresh herbs (like parsley or dill) for garnish
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
On a baking sheet, toss 1 cup of chopped asparagus and 1 cup of halved cherry tomatoes with 2 tablespoons of olive oil, salt, and black pepper to taste. Add Salt to taste.
- 3
Roast the vegetables in the oven for about 20 minutes or until tender and slightly caramelized.
- 4
While the vegetables are roasting, toast 4 slices of whole grain bread until golden brown.
- 5
In a small bowl, mix 1/2 cup of crumbled feta cheese with 1 teaspoon of lemon juice and a pinch of black pepper.
- 6
Once the vegetables are done, remove them from the oven and let them cool slightly.
- 7
Spread the feta mixture evenly on the toasted bread slices.
- 8
Top each slice with the roasted vegetables and sliced avocado.
- 9
Garnish with fresh herbs and serve immediately.
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