Avocado Toast
From The Kitchen · green, in five minutes
There's a reason it never goes out of style: creamy avocado, a squeeze of lemon, flaky salt and good crisp sourdough is just right. Keep it simple, or crown it with an egg, tomatoes or feta and call it lunch. Either way, it's the easiest way to start the day with something green.
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 2 slices good sourdough
- 1 ripe avocado
- Juice of ½ lemon (or lime)
- Flaky sea salt & freshly ground pepper
- A drizzle of extra virgin olive oil
- Optional: chili flakes, everything seasoning, cherry tomatoes, radish, a poached or fried egg, crumbled feta, microgreens
Method
- Toast the sourdough until deep golden and crisp — it needs to stay sturdy under the avocado.
- Halve, pit and scoop the avocado into a bowl. Mash with the lemon juice, salt and pepper, leaving it a little chunky.
- Pile it onto the toast and spread to the edges.
- Drizzle with olive oil and finish with chili flakes and any toppings you like.
Storage: Best enjoyed fresh — avocado browns once cut, so assemble just before eating.
Gina's tip
Sourdough is the move — it stays crisp where softer bread goes limp. Don't skip the flaky salt or the drizzle of good olive oil; they're what make it taste like more than mashed avocado. An egg on top turns it into a proper meal. For a fancier version, see the smoked salmon & avocado toast.
Simple, green, and never not good. Enjoy!
— Gina