Breakfast

Loaded Mediterranean Avocado Toast

Thick sourdough, toasted till deeply golden, piled with fanned avocado, halved red and yellow cherry tomatoes, a generous crumble of salty feta, roughly chopped walnuts, and a slow zigzag of honey over everything. Creamy, salty, sweet, and crunchy on one slice — and a slice lands around 13 grams of protein by our math. Ten minutes, no cooking beyond the toaster, and it eats like a real meal.

Ingredients

• 2 thick slices sourdough or country bread
• 1 ripe avocado
• 1 cup cherry tomatoes, mixed red and yellow, halved
• 40g feta cheese (about ⅓ cup), crumbled
• 30g walnuts (about ¼ cup), roughly chopped
• 1 tbsp honey
• Flaky sea salt and black pepper
• Optional: squeeze of lemon, spoonful of dried cranberries

Steps

1. Toast it: Toast the bread until deeply golden and crisp around the edges.
2. Fan the avocado: Halve the avocado, remove the pit, and slice it thin while still in the skin. Scoop the slices out and fan them across each toast.
3. Scatter the tomatoes: Halve the cherry tomatoes and scatter them over the avocado.
4. Crumble the feta: Crumble the feta generously over both slices.
5. Add the crunch: Roughly chop the walnuts and scatter them over the top.
6. Finish: Drizzle the honey in a slow zigzag over everything, then season with flaky sea salt and black pepper. Serve right away.

Dad tip: slice the avocado while it's still in the skin, then scoop the whole fan out with a spoon — it lands on the toast in one neat row instead of five fiddly pieces.

▶See the original recipe

Recipe adapted from Anish Khalid’s Loaded Mediterranean Avocado Toast (@easy_keto_meal_) — original reel. The protein figure is our estimate, not the creator’s.