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Avocado Toast Three Ways

Avocado Toast Three Ways

Avocado toast is simple, which is exactly why the details matter: sturdy, well-toasted bread, a ripe avocado mashed with salt and lemon, and something on top that adds contrast. Below is a base recipe and three toppings we come back to.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 thick slices whole-grain or sourdough bread
  • 1 large ripe organic avocado
  • 1 tsp lemon or lime juice
  • 1/4 tsp flaky or fine sea salt
  • black pepper to taste
  • olive oil for drizzling
  • 2 eggs for the egg version
  • 1/4 cup cherry tomatoes and 1 tbsp crumbled feta for the tomato version
  • 1/4 cup cooked white beans, chili flakes and lemon zest for the bean version

Method
 

  1. Toast the bread until deeply golden and crisp, so it can hold the avocado without going soggy.
  2. Halve the avocado, remove the pit and scoop the flesh into a bowl. Add the lemon juice and salt and mash with a fork, leaving some texture.
  3. Spread the avocado thickly over the warm toast.
  4. Egg version: fry the eggs in a little olive oil until the whites are set and the edges crisp, about 3 minutes, and slide one onto each toast with a pinch of pepper.
  5. Tomato version: halve the cherry tomatoes, season with a pinch of salt, and pile them on with the feta and a drizzle of oil.
  6. Bean version: toss the beans with a little oil, lemon zest and chili flakes, and spoon them over the avocado.
  7. Finish any version with a drizzle of olive oil and a little extra salt and pepper.

Notes

  • A ripe avocado yields to gentle pressure near the stem end. To speed up a hard one, keep it in a paper bag with a banana.
  • Season the avocado well; under-salted avocado tastes flat.