Ultimate Avocado Toast

Method

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1. Toast the sourdough hard — darker than you think, until the surface is rough and audibly crisp. A soft toast collapses under the topping.

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2. While it is still hot, rub one side of each slice with the cut garlic clove.

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3. Halve the avocados, scoop the flesh into a bowl and crush it roughly with a fork, leaving plenty of distinct chunks.

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4. Add the lemon juice, half the zest, the salt and pepper, and fold through. Taste it — it should taste slightly over-seasoned on its own.

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5. Drizzle the toast with a little olive oil, then pile the avocado on generously and spread to the edges.

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6. Finish with the remaining lemon zest, chilli flakes, sesame seeds or dukkah, sliced radish and herbs.

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7. Add a final drizzle of olive oil and a pinch more flaky salt, and eat immediately.

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Chef’s Tips

• Season the avocado in the bowl, not on the toast. It is the only way to distribute it evenly.
• Add something crunchy — radish, dukkah, toasted seeds. Fat plus soft bread needs a third texture.
• A soft-boiled egg or a spoonful of chilli crisp both turn this into a proper meal.

Pairing Suggestions

• Strong coffee or a green juice
• Serve with a poached egg for a full breakfast
• Follow with fresh fruit

Storage & Reheating

Assemble to order. Crushed avocado keeps a few hours with cling film pressed to the surface and extra lemon.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.