Avocado Crispbreads with Everything Bagel Seasoning
Avocado toast is arguably one of the most popular breakfast dishes in recent years. And although a serving of healthy fats for breakfast is a good setup for a day of clean eating, some people aren't crazy about eating a thick slice of bread first thing in the morning. For those looking for a lighter version of this beloved breakfast staple, a thin Finnish crispbread can provide a tasty alternative.
Crispbreads hold up to the avocado and don't get soggy, which is very important in an avocado toast. These crackers are made from whole grain rye flour, water, salt, and yeast, and provide a nice crispy contrast to bright toppings that are bagel-inspired. Add fresh lemon, dill, radish slices, and everything bagel seasoning for major flavor impact that's still low in calories. Want more protein? Add some cured lox for a true deli bagel experience that's much better for you. Salmon is rich in omega3 fatty acids which can help lower your risk of cardiovascular disease.
There are other interesting things you can do with the Finnish crispbreads that will make for a light yet delicious breakfast—top them with hummus and some pickled vegetables, a delicious chunk of burrata or mozzarella cheese with a drizzle of good-quality olive oil, or a slather of ghee topped with cinnamon and some fruit slices like apples or bananas.
To take this breakfast on the go (or use up slightly mushy avocados), turn it into a dip by mashing the avocado and mixing in the bagel seasoning and lemon juice in a small to-go container. Top with freshly chopped dill and radish slices and dip!
Makes 2 servings
4 Finn Crisp Thin Rye Crispbreads
1 small ripe avocado
2 tsp everything bagel seasoning
1 lemon wedge
2 radishes, thinly sliced
Fresh dill, or other fresh herbs you have in your fridge
How to Make It
Cut avocado in half and remove pit. Slice it thinly and layer on top of each crispbread. Top each crispbread with the everything bagel seasoning, a squeeze of lemon juice, radish slices, and fresh dill.
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