Sunday Brunch: Avocado Toast (Rudi’s Organic Harvest Ancient Grains Review)

Oh. My. YUM.

Things are kind of a delicious mess right now.

I’m writing this post while devouring the gorgeous plate you see below, barely able to get through a single sentence without turning my attention back to the plate.

swiss cheese, healthy eating yolk, GF, dipOne bite left :( Gone all too soon.

On a normal day, I would be in the city, hard at work while resisting the urge to check my Instagram (for the 12th time that hour). But as snow continues to plague the region, I am once again, kept indoors by a frigid blanket of white. [Yes, by the time I post this it’ll be weeks later, but one could argue that there’s a certain artistry to “live-typing/eating.] But really, with a meal like this, and plenty of magazines to read, who would mind?

clean eating, mustard, breakfastNo bites left.. guess I’ll have to refill my coffee cup for the 3rd time.

I’ve noticed a number of food trends lately, and wanted to try my hand at Avocado Toast, a.k.a. “avo-toast.” Some with variations of eggs, others with cheese, but why were such delicious ingredients kept apart?

brunch, sunny-side up, brightThe search for my “ideal” avo-toast began with finding the perfect bread. As it happened, I was out of savory breads for the week, and while grocery shopping the day before, Rudi’s Organic Harvest Ancient Grains loaf caught my eye. Having experimented with a number of gluten-free breads, the bar seems to be set a little higher after each brand I try. Previously, I posted a review of Rudi’s Multigrain bread, thoroughly pleased with its versatility in both sweet and savory recipes. My recipe for Balsamic-Onion Grilled Cheese became a weekly dinner staple for months after, and even gluten-loving family members gobbled down pieces of toast without hesitation. But that was nothing compared to the Organic Harvest Ancient Grains variety.

rudis, gluten-free breadHoly moly is it good. At first bite, I was instantly transported back in time to those two-a-day (split-shift, as we called it) practices as a small, 11-year old gymnast. After arriving home from the morning shift, I would place two large slices of multigrain bread in the toaster, smothering it with butter once it reached that perfect golden brown. I had a serious love for all things bread, and after two years, nothing has come close to the sweet, grain-like texture of my favorite “traditional” brand. That is, until now. These bread slices not only toast to golden-brown perfection, but also retain that soft, bread-like bite missing from so many other gluten-free brands.

golden, organic harvest, ancient grainsOh right, back to the avo-toast…which, along with the other half-avocado and 4 cups of coffee (don’t worry it’s diluted!), is sitting happily in my stomach right now.

egg, avocado, toast

Avocado Toast
Prep time
Cook time
Total time
Serves: 1
  • ½-1 avocado, sliced
  • 2 slices gluten-free bread (rec: Rudi’s Organic Harvest Ancient Grains)
  • 1 slice reduced-fat swiss cheese
  • 1 egg
  • sprinkle of salt and pepper, to taste
  • nonstick cooking spray
  • optional: 1 tbsp. each, dijon mustard and ketchup
  1. Defrost the bread by lightly toasting until golden brown.
  2. Spray a pan with nonstick cooking spray and place over medium-high heat.
  3. Crack the egg into the middle of the pan, and fry to your desired yolk consistency* (see note for my “covered” sunny-side up technique).
  4. Layer the avocado slices over one piece of toast and set aside.
  5. Place the swiss cheese over the second piece of toast and top with the fried egg.
  6. Season with salt and pepper, to taste.
  7. If desired, serve with dijon mustard and ketchup.
*How to cook a “sunny-side up” egg without oil or butter: In a lightly sprayed, nonstick pan over medium-high heat, crack the egg into the middle of the pan. Allow to fry for appx. 1-1.5 minutes, or until the bottom begins to set. (At this point, the egg white should still be translucent.) Gently pour ¼-1/3 cup of water AROUND the egg (be careful not to pour over the top of the egg itself!), and cover with a stainless steel mixing bowl or small pot lid. The purpose is to form a “dome” around the egg, trapping the water so that the steam will cook the top of the egg. Reduce the heat to medium and allow the egg to fry for appx. 30 seconds. Remove the bowl or lid, and allow the rest of the water to evaporate, appx. 20-30 seconds longer.

gluten-free, nut-free

This post was NOT sponsored by Rudi’s, or any affiliated party. All opinions expressed are (happily) my own.

To see this post, and other great creations, head over to “Our Sunday Best Showcase!”

Tell me: What’s your favorite brand of gluten-free bread? Ever try Rudi’s?


  • Kathleen Garber

    This looks absolutely divine! I love the tip on cooking an egg without oil or butter too, will that only work for sunny side up? Or can I do it that way a bit and then flip it? I love avocado and it tastes SO good with eggs and cheese!

    • esculentdreams

      Thanks Kathleen! Yes, this method will work for any type of fried egg! I love medium yolks, and if you let it cook under the lid for a little longer, you won’t even need to flip. Definitely comes in handy when your spatula is MIA..which mine always seems to be :)

      Hybrid (part-lid, part-flip) works just as well. Just make sure to adjust the heat as necessary.

  • Rosie Martinson

    This looks SOOO yummy, I’ve recently be some gluten-free so I’ll have to try this bread. Happy SITS SHAREFEST!

    • esculentdreams

      Thanks Rosie! Feel free to ask any questions about going gluten-free – it’ll be 1 year for me next month :)