I know it’s not technically winter yet, but I’m throwing caution to the wind.
Honestly, I’m usually not a rule-breaker. Typical first-born, goody-two-shoes behavior here. So this feels a little thrilling.
Also: time to prep for winter hibernation. Stock up on pomegranate arils, make sure avocados are perfectly ripe for toast, and acquire more Brussels sprouts and bacon than is strictly necessary.
This is shaping up to be a very delicious long winter nap.
Hello, winter basics. How basic do you want to be today?
My answer: very basic.
Translation: six slices of avocado toast for all my friends. Yes, please.
First option:
Use your favorite orange citrus — oranges, tangerines, or my personal pick, cara cara. Top the toast with segmented orange slices, pomegranate arils, and crumbled goat cheese. Finish with salt and pepper for a perfect sweet-and-savory balance.
I usually lean savory with avocado toast, so I was surprised at how much I loved this bright, refreshing combination. The citrus and pomegranate add a burst of freshness, while the toast stays satisfyingly crunchy.
Second option — and likely my new staple:
Crisp up some bacon, then add shredded Brussels sprouts to the pan and cook until the sprouts are tender and the bacon is crisp. Pile that mixture on top of avocado-topped toast and shave a little Parmesan over everything.
It’s savory, crunchy, and utterly craveable — I can see myself making this weekly, depending on my leftover bacon and sprouts situation.
Winter Avocado Toast, Two Ways
6
pieces
20 minutes
Pin Recipe
Leave a Review »
Ingredients
- 4 slices bacon, chopped
- 1/2 cup Brussels sprouts, stems removed and shredded
- 1 ounce Parmesan cheese, shaved
- 2 oranges, segmented and sliced
- 1/3 cup pomegranate arils
- 2 ounces goat cheese, crumbled
- 3 avocados, thinly sliced
- 6 slices bread, toasted
- Salt and pepper, to taste
Instructions
-
Heat a skillet over medium heat and add the bacon. Cook until the fat renders, stirring occasionally. Add the shredded Brussels sprouts, toss, and cook until the bacon is crispy and the sprouts are tender.
-
Thinly slice the avocado and arrange over the toasted bread. Season with salt and pepper. (You can also mash the avocado if you prefer.) Top some slices with the bacon and Brussels mixture and add a few Parmesan shavings.
-
Top the remaining slices with orange segments and a sprinkle of pomegranate arils, finishing with crumbled goat cheese.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also post a photo of your recipe to the Facebook page.
I appreciate you so much!
That big cup? Yep — that’s mine.