Recipes / Breakfast / American Breakfast Avocado Toast with Chilli and Lime Mashed with a fork, never blended, and seasoned far more aggressively than feels right. Under-salted avocado is the reason most versions taste flat.
Time 10 min
Serves 2
Difficulty Easy Ingredients Servings
− +
Quantities for 2 servings
2 thick slices of good sourdough 1 large ripe avocado Juice of 1/2 lime, plus more to taste 1/2 tsp flaky sea salt 1/4 tsp red chilli flakes 1 tbsp extra virgin olive oil A few coriander leaves (optional) 1 tbsp toasted pumpkin or sesame seeds (optional) Black pepper
The base is worth following fairly closely, but everything on top is yours. Change the fillings, herbs and garnishes freely, and use the method as your anchor rather than the exact list.
Method 1 Check the avocado is properly ripe: it should yield to gentle pressure at the stem end. An underripe one will never mash smooth and tastes of nothing. 2 Toast the sourdough until genuinely crisp and deeply coloured, not merely warm. Soft toast goes soggy the moment the avocado lands on it. 3 Halve the avocado, scoop the flesh into a bowl and mash with a fork, leaving it deliberately chunky. A blender or stick blender turns it into a smooth, characterless purée. 4 Add the lime juice and flaky salt and mash once more to combine. Taste it now, on its own — it should taste slightly too salty and too sharp, because the bland toast underneath will absorb a lot of that. 5 Rub the hot toast with a little olive oil, then pile the avocado on and spread it roughly to the edges. 6 Finish with chilli flakes, black pepper, a final drizzle of olive oil and the seeds and coriander if using. Eat within a few minutes, before the avocado starts to darken. Tap a step to cross it off. Your place is saved on this device.
Cook’s notes Add a fried or poached egg on top and it stops being vegan but becomes a much more substantial breakfast.
Lime keeps the avocado green for longer than lemon, and the acid is doing seasoning work as much as preservation.
How it should look Photos of the finished dish, so you know what you’re aiming for.
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