An Italian-style breakfast meets international flair: crispy rustic bread, mashed ripe avocado, 24-month Brown Cow Parmigiano, and a touch of seeds to taste. Perfect to start the day with flavor and energy!
Toast the slices of bread in a non-stick pan or toaster for 2 minutes to make them crispy.
Peel the avocado, remove the pit and mash the pulp in a bowl with a fork.
Season with oil, lemon juice, salt, and pepper. Mix well.
Spread the mashed avocado on the toasted bread slices.
Sprinkle with grated or thinly shaved 24-month Brown Cow Parmigiano Reggiano.
Decorate with mixed seeds and fresh parsley leaves.
Add a drizzle of Acacia honey or a few drops of Lemon jelly for an unexpected and refined touch.
For an unexpected and refined touch
Assemble at the moment to maintain crispiness. Toasted bread: up to 1 day in an airtight container. Mashed avocado: maximum 2 hours in the fridge covered with cling film to prevent oxidation.
Italy
| Energy (kcal) | 281.33 |
| Carbohydrates (g) | 14.93 |
| of which Sugars (g) | 1.54 |
| Fat (g) | 19.54 |
| of which Saturates (g) | 4.01 |
| Protein (g) | 10.94 |
| Fiber (g) | 2.79 |
| Sale (g) | 0.2 |
