Avocado toast
Thick slices of crisp sourdough rubbed with garlic and piled with lemony crushed avocado, olive oil, chilli flakes and flaky salt.
Method
- 1
Toast the sourdough until deep golden and crisp at the edges.
- 2
Rub one side of each hot slice lightly with the cut side of the garlic.
- 3
Halve the avocados, remove the stones and scoop the flesh into a bowl.
- 4
Add the lemon juice and a pinch of salt and mash with a fork, leaving it a little chunky.
- 5
Taste and add more lemon or salt until it tastes bright and well seasoned.
- 6
Pile the avocado onto the toast and spread it right to the edges.
- 7
Drizzle with the olive oil and finish with chilli flakes, black pepper and a few flakes of salt.
Notes
- A ripe avocado gives slightly when pressed gently near the stalk end. Hard ones will ripen in 2 to 3 days in a fruit bowl.
- Make it just before eating, as cut avocado starts to brown within half an hour.
- Top with a poached egg, crumbled feta or sliced tomatoes for a more filling breakfast.
Equipment
Toaster or griddle pan, Mixing bowl, Fork, Knife