This exact recipe was on our very first breakfast and all-day brunch menus, and it's never left due to its popularity as a simple, nutritional, full-of-flavour basic.
It is perhaps the simplest dish in our Caravan cookbook to prepare, but it relies on a number of factors to take it from being mediocre to great.
You must choose great bread. Seek out your local baker and source a multigrain or sourdough. The avocado must be perfectly ripe, soft and not at all discoloured. The olive oil must be good quality and the chilli flakes need to be soft and palatable.
If you want to pimp your avocado on toast up a bit, go crazy and add a poached or soft-boiled egg.
Serves 4
- 4 ripe avocados (not brown or discoloured)
- 3 tbsp extra-virgin olive oil, plus extra for drizzling
- 2 tsp flaked sea salt
- 1 tbsp lemon juice
- Cracked black pepper
- 4 slides of granary bread (or whatever you prefer)
- 1 tbsp chilli flakes (we use Aleppo, but use what you have)
Recipe
- Cut the avocados in half around the stone and spoon the fruit into a mixing bowl. Gently mash the avocado with a fork until it is a mixture of some large chunks and some more mashed.
- Add the olive oil, sea salt, lemon juice and pepper and stir gently to combine.
- Meanwhile toast the four slides of bread.
- Spoon the avocado mixture onto each slice of toast and sprinkle with the chilli flakes. Drizzle a little more olive oil over the top.
