Avocado Toast (Brunch — Sourdough, Lemon, Chilli, Egg Variations)

Ingredients

• 2 × 40 g thick slices sourdough bread (36-hour fermentation minimum)
• 1 ripe California or Hass avocado
• 15 ml extra virgin olive oil
• 10 ml fresh lemon juice (Eureka or Lisbon variety)
• 3 g Maldon sea salt
• 2 g Aleppo pepper
• 2 g red chilli flakes (optional intensity)
• 2 eggs (optional, for fried egg variation)
• 5 g fresh coriander or flat-leaf parsley (optional)

Method

1. 1
   Toast sourdough slices until golden-brown exterior with slight char; bread should remain soft inside (approximately 3–4 minutes in toaster or 2 minutes under grill).
2. 2
   While bread toasts, cut avocado in half lengthwise, remove pit, and scoop flesh into small bowl.
3. 3
   Mash avocado with fork until texture is chunky-smooth (not pureed); drizzle with lemon juice and 7 ml olive oil.
4. 4
   Season avocado with Maldon salt and Aleppo pepper; taste and adjust seasoning.
5. 5
   Spread mashed avocado evenly over warm toasted bread, leaving 5 mm border on edges.
6. 6
   Drizzle with remaining olive oil; sprinkle red chilli flakes if desired.
7. 7
   For fried egg variation: fry 2 eggs sunny-side up in 8 ml olive oil (yolk should remain runny); place one egg per toast before serving.
8. 8
   Garnish with fresh herbs if using; serve immediately while bread retains warmth and crispness.