Serves 1 · Time 15 min · Allergens gluten (sourdough)Ingredients
- 2 slices sourdough bread
- 1 ripe avocado
- Juice of ½ lemon
- Sea salt and black pepper
- A handful of micro herbs (about 10 g): radish, pea shoots or cress
- 1 tsp extra virgin olive oil
- A pinch of chilli flakes (optional)
Step by step
Tip: micro herbs are easy to grow on a windowsill, so you always have some for breakfast.
- Toast the bread. Toast the sourdough until golden and crisp.
- Smash the avocado. Halve it, remove the stone and scoop the flesh into a bowl. Add the lemon juice, salt and pepper and mash with a fork. Leave it chunky.
- Spread. Spread the avocado generously over the warm toast.
- Top it. Add the micro herbs, a drizzle of olive oil and the chilli flakes if you like heat.
Want more like this?
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