Sauerkraut and Avocado Toast
This elevated avocado toast piles tangy lacto-fermented sauerkraut on top of smashed creamy avocado for a probiotic and prebiotic powerhouse breakfast. It is a simple five-minute meal that transforms a brunch staple into a gut-healing daily ritual.
Creamy smashed avocado on sourdough topped with crunchy tangy raw sauerkraut and red pepper flakes.
Nutrition per serving
Ingredients
Base
Fat
Fermented
Acid
Spice
Seasoning
Instructions
Toast the Bread
Toast the sourdough slices until deeply golden and crisp. A sturdy toast is essential so that it supports the toppings without becoming soggy from the avocado or sauerkraut liquid.
Smash the Avocado
Halve and pit the avocado and scoop the flesh into a bowl. Add lemon juice and sea salt, then smash with a fork to your preferred texture, either chunky or completely smooth.
Assemble the Toast
Spread the smashed avocado generously over each slice of toasted sourdough, reaching all the way to the edges to create a stable base for the toppings.
Add the Sauerkraut and Serve
Pile a generous amount of raw sauerkraut on top of each toast and sprinkle with red pepper flakes. Serve immediately and do not heat the sauerkraut as cooking destroys the beneficial live cultures.
Substitutions
Common mistakes
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