Five-Minute Avocado Toast
Crisp sourdough, ripe avocado, lemon, flaky salt, chilli. The five-minute breakfast or lunch I make all summer.
Avocado toast became a punchline, but the actual dish — done properly — is genuinely brilliant. The trick is treating each component seriously: real sourdough, properly ripe avocado, enough salt, real lemon. Skip any of these and you get the sad café version.
Once you have the base right, the toppings are where you have fun.
Ingredients
- 2 thick slices of good sourdough
- 1 large ripe avocado
- Squeeze of lemon juice
- Flaky salt and black pepper
- Chilli flakes
- Extra-virgin olive oil
- Optional: a soft-boiled egg, crumbled feta, sliced radish or microgreens
Instructions
- Toast the sourdough until deeply golden — pale toast lets the avocado slide off.
- Halve and scoop the avocado into a bowl. Add a squeeze of lemon, a pinch of salt, and mash with a fork to a chunky texture.
- Pile the avocado onto the toast and spread to the edges.
- Finish with flaky salt, plenty of black pepper, chilli flakes, and a glug of olive oil.
- Add toppings if you like — a soft egg makes it lunch, feta makes it brunch.
Cooking tips
- A ripe avocado gives slightly to gentle pressure. Rock-hard ones never quite get there in five minutes.
- Salt the avocado, not the toast — it absorbs the seasoning evenly.
- Rubbing the toast with a halved garlic clove while it is still warm is a genuine game-changer.
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