Breakfast
Chilean Toasted Bread with Avocado
Ingredients
- - 4 slices marraqueta or crusty white bread (or use the Marraqueta recipe in this book)
- - 2 ripe avocados (about 400 g / 14 oz)
- - 1 tsp lime juice
- - 1/2 tsp salt, plus more to taste
- - 2 tbsp (30 ml / 1 fl oz) olive oil, for toasting
- - Fresh cracked black pepper, to taste
Method
- Halve the avocados, remove the pits, and scoop the flesh into a bowl.
- Mash the avocado with a fork until mostly smooth, leaving some small chunks for texture.
- Stir in the lime juice and salt.
- Toast the bread slices until golden, brushing lightly with olive oil if using a pan.
- Spread the mashed avocado generously over the warm toast.
- Finish with cracked black pepper and serve immediately.
Introduction: A staple of the Chilean breakfast table, this simple combination of crusty bread and mashed avocado reflects Chile's huge avocado (palta) production in the central valleys.
Cultural Background: A staple of the Chilean breakfast table, this simple combination of crusty bread and mashed avocado reflects Chile's huge avocado (palta) production in the central valleys. It's eaten daily in homes across the country, often alongside tea rather than coffee.
Tips: Salt the avocado just before serving so it doesn't turn watery. Use bread that's slightly stale — it toasts better.
Variations: Add a thin layer of fresh tomato slices, or a sprinkle of merquén (smoked chili) for a spicier version. Naturally vegan as written.
Breakfast
Storage: Best eaten fresh; mashed avocado darkens within hours. Store any extra with the pit in and plastic wrap pressed to the surface, refrigerated, for up to 1 day.
Reheating: Not recommended — best served fresh and unheated (toast bread fresh instead). Nutrition (approx., per serving) Approx. 220 kcal, 6g protein, 24g carbohydrate, 12g fat, 6g fiber per serving.
FAQs
Q: Why is Chilean avocado toast different from others?
A: Chileans mash it simply with salt and lime rather than adding many toppings, letting the avocado's flavor lead.
Q: Can I use any bread?
A: Traditional marraqueta or pan amasado is authentic, but any crusty white bread works well.