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Loaded avocado toast with crispy shallots and herbs

A yummy savoury breakfast to start your day. Use fresh herbs, garlic and dill to step up your avocado toast game.  Top your toast with your choice of smoked salmon or crispy bacon and a sunny-side-up egg and you're ready to start your day. 



  • Canola oil for frying
  • 2 cups thinly sliced shallots
  • Sea salt, for seasoning
  • 4 slices dark rye bread
  • 1 garlic clove
  • 2 ripe avocados
  • Hemp hearts, for garnish
  • Sesame seeds, for garnish
  • Dill sprigs, for garnish
  • Torn parsley, for garnish
  • Black pepper, to season
  • Sprouts (radish, kale or arugula), for garnish
  • Optional toppings: Smoked salmon or crispy bacon or prosciutto, sunny-side up egg


  1. In a deep frying pan or pot over medium-high, heat one and a half inches of canola oil to 325°F.
  2. Add sliced shallots and cook, stirring occasionally, until golden in colour, about 10 minutes. TIP: shallots will turn from golden brown to burn easily - keep a close eye. Transfer to a paper towel-lined sheet pan to drain. Sprinkle with sea salt. Let cool completely.
  3. Toast rye bread and immediately rub lightly with garlic clove. Top each slice with sliced avocado, sprinkle with salt, hemp hearts, sesame seeds and torn herbs. Top with freshly cracked black pepper, fried shallots and sprouts. Enjoy! 



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