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Avocado toast

Two rounds of toasted sourdough under smashed avocado sharpened with lemon, scattered with chilli and sesame.

Vegan#avocado#sourdough#lemon#chilli#sesame
Avocado toast

Photo : Sarah Stierch · CC BY 4.0

Prep
10 min
Cook
5 min
Total
15 min
Serves
2
Difficulty
Easy

Method

  1. Toast the sesame seeds dry in a pan for 2 minutes, until they turn golden. Set them aside.
  2. Toast the sourdough on both sides so it stays firm under the topping.
  3. Halve the avocados, lift out the stones and scoop the flesh with a spoon.
  4. Smash the flesh with a fork along with the juice of half the lemon, salt and pepper. Leave some lumps.
  5. Drizzle the hot toast with olive oil.
  6. Spread the avocado thick, right out to the edges.
  7. Scatter the sesame and chilli flakes over, squeeze the rest of the lemon on and finish with flaky salt.

The lemon does two jobs: it holds off browning and it cuts the fat of the avocado. Add it while you smash, not after. A dense country loaf works in place of sourdough, while sliced sandwich bread sags under the weight.

Nutrition · per serving

Calories
628 kcal
Protein
12.2 g
Fat
45 g
Carbohydrate
53.3 g
Fibre
15.6 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

How do I tell when an avocado is ready to mash?

Hold it in your palm and squeeze gently with your whole hand: it should yield slightly without feeling soft. Fingertip pressure bruises the flesh and leaves the brown patches you find on opening it. A still-firm avocado mashes into rubbery lumps that never come together with the lemon.

Can the mashed avocado be made ahead?

A few hours at most, in a container with cling film pressed to the surface to keep air out. Lemon juice slows browning but does not stop it indefinitely. The toast, though, should be made at the last minute: a slice left waiting goes soft and sags under a topping this thick.

Does the sesame really need toasting?

Raw seeds bring almost nothing, neither flavour nor crunch. Two minutes in a dry hot pan is enough to develop their nutty aroma. Stir constantly and tip them out the moment they turn golden, as they burn within seconds and turn bitter.

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