Fancy a slice of avo-on-toast? Here are five combos that will keep you drooling for more.

Egg & Avocado-in-the-hole

This is not so much avo on toast, as it is avo IN  toast. Start with lovely big slices of sourdough bread. Slice your avo in half and remove the pip. Then slice off the round end of the avo so that you’re left with two flat pieces. Peel off the skin. Cut out a hole the same size as the avo in each slice of sourdough, and press the avo into it. Heat some butter over medium, and add the bread to the sizzling pan. Then crack an egg on to each of the bread slices. Put a lid on your pan and cook for 5 minutes. For the cheesy finale, sprinkle over grated Cheddar and cover again until the cheese has melted. Slide the avo treasures out of the pan, season with salt, pepper and chopped chives, and serve.

Lemon, feta and mint

Super fresh and delicious, this one is for the more traditional avo-on-toast fans. Get your toast ready – ciabatta, sourdough and rye are best. Pile on some sliced avo, then smash it with a fork. Crumble over feta and a few torn mint leaves. Finish off the toast with a squeeze of lemon, a drizzle of olive oil and a sprinkling of salt and pepper.

Peppadews® and candied bacon

First things first: candied bacon. Combine ¼ cup brown sugar, 2 tbsp rice vinegar, 2 tbsp syrup and a little black pepper. Arrange the bacon on a rack over an oven tray. Cook at 175°C for 15 minutes, turning halfway. Then take it out of the oven, brush over the sugar-syrup mixture and pop back in the oven for 35 minutes, basting every 5 minutes. Keep an eye on it, and take it out when it reaches your desired level of crispiness. Break your candied bacon into pieces, and pile it on top of your smashed avo on toast. Add chopped Peppadews®, salt and pepper.

Smoked salmon & parsley oil

Smoked salmon and avo are like salt and vinegar – it just works. Upgrade the classic combo by adding parsley oil for a freshness that will cut through the richness. Give your parsley (stems and all) a quick 10-second blanch in boiling, salted water, then drop it in an ice bath. Drain and blitz together with some olive oil. Keep on adding the oil until you’ve got a smooth sauce. Drizzle this over your smoked salmon and avo on toast, add a few sprigs of fresh parsley, season with salt and pepper, and tuck in.

Basil and balsamic roast tomatoes 

Grab 1 punnet cherry tomatoes, and scatter them on a baking tray. Drizzle with 2 tbsp olive oil and 1 tbsp balsamic vinegar. Season. Roast at 180°C for 15 minutes. Take them out when they’re roasted and bursting, and set them aside to cool slightly. Make your avo on toast, season with salt and pepper, and top with the balsamic tomatoes and fresh basil leaves.

Photography: Unsplash