Tomato Avocado Toast
Thick toasted sourdough mashed with ripe avocado and topped with diced tomato and cracked black pepper for a fast, simple breakfast.
Good avocado toast rests on two things: bread with enough structure to hold up under the toppings, and avocado mashed just enough to spread without turning to paste. Diced tomato adds juiciness and a little acidity that balances the richness of the avocado. A generous crack of black pepper is really all it needs beyond a squeeze of lemon.
Ingredients
Method
Tap a number to mark a step doneToast the sourdough slices until deeply golden and firm enough to hold up under toppings without going soft.
Halve and pit the avocados, then scoop the flesh into a bowl with the lemon juice and kosher salt.
Mash the avocado with a fork until mostly smooth but still a little chunky, leaving some texture for bite.
Spread the mashed avocado generously over each slice of toast, all the way to the edges so every bite gets some.
Scatter the diced tomato evenly over the top of each slice, covering the avocado in an even layer.
Drizzle with olive oil and finish with a crack of black pepper and a pinch of red pepper flakes if using.
Kitchen note
Salt the diced tomato lightly and let it sit in a strainer for a few minutes before topping the toast, so it does not water down the avocado.
