Classic Avocado Toast

Ingredients

• 1 ripe avocado
• 2 slices sourdough bread
• 1/2 lemon, juiced
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon flaky sea salt
• 1 tablespoon extra-virgin olive oil

Method

1. The Toast: Toast the sourdough until it is a deep golden brown. **The Secret:** A darker toast provides a rigid structure that prevents the bread from turning soggy once the creamy avocado is added.
2. The Pre-Mix: **Crucial Step:** In a small bowl, mash the avocado with lemon juice and salt *before* it hits the bread. **The Secret:** This ensures even seasoning and immediate acid contact to prevent browning.
3. The Spread: Spread the seasoned avocado thickly onto the warm toast, leaving some small chunks for texture.
4. The Finish: Sprinkle with red pepper flakes and a final drizzle of olive oil.
5. Serve: Eat immediately while the contrast between the hot, crisp bread and cool, creamy avocado is at its peak.

The Story & Tips

Classic Avocado Toast keeps breakfast focused on a ripe avocado, sturdy sourdough, lemon, red pepper flakes, salt, and olive oil. It is a five-minute recipe for one, and it is meant to be eaten while the toast is still crisp.

Toast the sourdough to a deep golden brown before mashing the avocado with lemon juice and salt in a separate bowl. Mixing before spreading seasons the avocado evenly, while the firm toast provides structure for the creamy topping.

Finish with red pepper flakes and olive oil, then serve straight away while the toast is crisp. The avocado is mashed with lemon juice and salt before it reaches the bread, and the final spread can retain some small chunks for texture.

Equipment

• Toaster or dry skillet
• Small bowl
• Fork

Substitutions

• lemon juice: Use 1 tsp lime juice or a small splash of apple cider vinegar.
• ripe avocado: Use 0.5 cup mashed white beans with olive oil and lemon for a different but creamy toast.
• sourdough bread: Use 1 slice sturdy gluten-free or whole-grain bread.

Serving suggestions

• Eat immediately while the toast is crisp.
• Add a fried egg or sliced tomato if desired.

Storage

Avocado toast is best eaten immediately. Store leftover mashed avocado tightly covered for up to 1 day, expecting slight browning.