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Breakfast is the meal I most look forward to, especially when it comes to Sunday brunch—which is still pretty much breakfast to me. The whole McJordan family loves avocado toast, but this time, I decided to elevate the basic avo toast. That’s why I’ve named it “Not Your Average Avocado Toast.”
For this recipe, I chose Stonemill Bakehouse bread. It’s naturally fermented using a special sourdough starter, which lets the dough rise naturally over time, resulting in delicious bread free from artificial preservatives, flavors, or colors. What I really appreciate is the absence of any hidden or strange ingredients.
Topped with sauteed tomatoes, kale, and an egg, this avocado and toasted sourdough dish makes for a satisfying and incredibly delicious breakfast, brunch, or even lunch. It’s everything you need: rich in protein, healthy fats, and packed with gut-friendly fiber.
Here’s the recipe for this delightful dish.
Serves: 1
Enjoy!
Joy
P.S. This post is sponsored by Stonemill Bakehouse, but all thoughts are my own.
I love this bread. I first discovered it at Costco and now use it for all sorts of dishes. This was absolutely delicious and filling, though I skipped the nutritional yeast since it doesn’t sit well with me. Thank you, Joy.
It’s delicious! I’m glad you enjoyed the recipe.
Hi Joy. Thank you so much. Does the gluten in this bread bother you at all? Did it affect you during your rosacea journey?
During the peak of my rosacea journey, I cut out gluten entirely to identify my triggers. It’s difficult to pinpoint, but fermented sourdough is much easier to digest than regular wheat bread, like Dempster’s. Many people who have trouble digesting gluten breads find fermented sourdough to be well-tolerated. Everyone is different, though, so you’d have to try it and see. Hope that helps!
