Creamy Avocado Toast

Name: Creamy Avocado Toast
Total time: 10 min
Yield: 1 serving
Ingredients: 1 thick slice of sourdough, about 1.5 cm; ½ large ripe avocado (use a whole one if it is small); 1 tsp fresh lime juice, plus a little zest; A pinch of flaky salt; A pinch of chilli flakes; 1 tsp olive oil, to finish (optional); A few cherry tomatoes, halved (optional)

Ripe avocado, mashed with lime and a pinch of chilli flake over toasted sourdough. A five-minute breakfast that still tastes like it took effort.

Calories per portion, approximate: about 320 calories
Time: 10 mins
Portion: 1 person

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Avocado toast lives or dies on two things: the toast and the avocado. The toast has to be firm enough to hold a generous spread without going soft, and the avocado has to be properly ripe. Get those right and the rest is a squeeze of lime and a pinch of salt.

Ingredients

Serves 1

1 thick slice of sourdough, about 1.5 cm
½ large ripe avocado (use a whole one if it is small)
1 tsp fresh lime juice, plus a little zest
A pinch of flaky salt
A pinch of chilli flakes
1 tsp olive oil, to finish (optional)
A few cherry tomatoes, halved (optional)

Method

1
Toast the sourdough until it is deep golden and firm right through. Thin, pale toast goes soggy under the avocado, so let it take some colour.
2
Cut the avocado in half around the stone, twist the halves apart and scoop the flesh into a bowl.
3
Add the lime juice and salt, then mash with a fork. Stop while there are still small chunks - a little texture is better than a smooth paste.
4
Spread the avocado over the warm toast, right out to the edges so every bite has some.
5
Finish with the chilli flakes, a little lime zest and a drizzle of olive oil. Add the halved cherry tomatoes if you are using them, and eat straight away.

Tips for the best result

To check ripeness, press gently near the stem end: it should give slightly without feeling mushy. A hard avocado will ripen in a few days at room temperature.
For the half you do not use, keep the stone in, brush the cut face with lime juice and wrap tightly. It will hold its colour for a day.
Swap the chilli for a soft-boiled egg, or a spoonful of dried tomatoes chopped fine, for a more filling plate.