Avocado on toast will be tastier and 'unique' with 1 unusual ingredient

on toast is a great breakfast choice, but there is a simple way to make it even more delicious. The fruit usually has a very mild buttery flavour, and on their own, they can be quite plain and boring to eat.

shared one unusual ingredient that can be added to avocado on toast to make it tastier, inspired by a peanut and salad commonly served in Côte d'Ivoire. It promises to be "an intriguing combination- fresh, citrusy and creamy contrasting with spicy, nutty and crunchy". This can either be done using pre-roasted, salted peanuts for this recipe. If you only have raw peanuts, roast them with a bit of oil and salt in the oven before crushing them.

Nicole Weston, a cook and founder of , has shared how to make the toast well and that you can add much more flavour to avocados

She explained: "Simply slice up half an avocado and spread it onto well-toasted bread, then drizzle it with olive oil and sprinkle it with salt.

"Fruity olive oil has a slightly acidic bite that is a great contrast to the creamy avocado and salt brings all the flavours together. It's addictive, I can assure you"

On top of the avocado, you could enjoy cherry tomatoes and basil, smoked salmon and red onion, scrambled eggs and crispy bacon, or pico de gallo.

Avocados turn brown when peeled or cut because of a process called oxidation. This is completely safe to eat but can affect their appearance.

In avocados and many other fruits, the enzyme polyphenol oxidase reacts with oxygen and phenolic compounds in the flesh, forming a brown pigment called melanin.

But you can slow down this process by storing a cut avocado with one other food - a cut onion. The reason the onion is able to keep the freshness of the avocado last is that the cut onion is releasing sulfenic acid as a volatile compound.

This compound, when in contact with moisture from the air or the avocado, will alter the avocado's pH, removing the PPO from its effective pH range.

Plus, keeping the pair in a plastic bag or Tupperware prevents oxygen from reaching the avocado, thereby reducing the enzymatic browning that may occur.