Good bread, spread with perfectly ripe avocado and finished with salt is a magical flavor trifecta that needs no additional adornment. But when you eat an avo-toast a day, as all true Californians do, it’s hard not to riff on the form. Today’s (successful) experiment involved adding spicy radish sprouts, fresh lemon and black pepper.
Crusty Bread (Tartine or House of Pain, from Good Eggs)
Ripe Hass Avocados
Sea Salt Flakes
Fresh ground black pepper
lemon, for juicing
Thickly slice country loaf and lightly toast.
Peel and Pit avocado, slice and lay across bread. Use a fork to mash slices into the bread.
Place a tangle of radish sprouts on top.
Finish with a squeeze of fresh lemon, salt flakes and fresh black pepper