Sauerkraut Avocado Toast 2 Ways
The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Avocado toast makes regular appearances in our weekly breakfast rotation. It’s quick and easy to make, loaded with beneficial nutrients and keeps us fueled up through the morning hours.
Avocado toast is the perfect canvas for so many different toppings, including sauerkraut! The creamy richness of avocado pairs so well with the crunch and tang of raw sauerkraut. I hope you’ll give one (or both!) of these combos a try.
I’m featuring two different flavors of sauerkraut from Cleveland Kitchen in these recipes, but you can swap in your favorite variety. And considering how bread is the literal foundation of avocado toast, opt for a good one! I’m loving the Mediterra Bakehouse breads available in Heinen’s Bakery Department. I suggest their fire round or sourdough varieties for avocado toast.
Sauerkraut Avocado Toast 2 Ways
Servings: 1
Ingredients
Sauerkraut Avocado Toast and Egg
- 1 slice Mediterra Bakehouse Mt. Athos Fire Round or sourdough bread, toasted
- ½ medium avocado, sliced
- Salt and pepper
- 3 Tbsp. Cleveland Kitchen beet red kraut
- 1 hardboiled egg, sliced
- Vigeo Gardens pea shoots
Sauerkraut Avocado Crunch Toast
- 1 slice Mediterra Bakehouse Mt. Athos Fire Round or sourdough bread, toasted
- ½ medium avocado, sliced
- Salt and pepper
- 3 Tbsp. Cleveland Kitchen gnar gnar kraut
- 2 Tbsp. Biena sea salt roasted chickpeas
- ½ tsp. hemp hearts or sesame seeds
Instructions
- Assemble the sliced avocado on the toasted bread and season to taste with salt and pepper.
- Top with the kraut and remaining toppings.
- Cut the toast in half and serve.
