Avocado Smash (Toast)
Photo courtesy of Bluestone Lane

Peanut-butter toast, step aside. The next time we need a weekday breakfast to start our day off right, we’re turning to this filling avocado toast from New York City’s new Aussie-run coffee shop and café, Bluestone Lane Coffee. The creamy, crunchy breakfast is quick to make and easily adapted to suit myriad tastes. (It’s as good topped with salt, pepper and olive oil as it is with a poached egg.) Start with Bluestone’s version here, then tweak away. We guarantee that variations on this healthy toast will become the stars of your daily breakfast rotation.

Makes 1 toast

1 ripe avocado, halved and pitted

1 teaspoon freshly squeezed lemon juice, plus more to taste

Sea salt and coarsely ground black pepper

1 thick-cut slice seeded multigrain bread, toasted

½ teaspoon pepitas

½ teaspoon sesame seeds

¼ teaspoon red-pepper flakes

Extra-virgin olive oil, for drizzling

1. In a medium bowl, combine the avocado halves with the lemon juice and a pinch of salt and pepper. Using the back of a spoon, lightly smash the avocado until chunky but not yet a smooth spread. Season to taste with additional lemon juice, salt and pepper, if needed.

2. Arrange the toast on a serving plate and spoon the avocado onto the middle of the toast. Spread the avocado slightly to cover the toast. Sprinkle the avocado with the pepitas, sesame seeds and red-pepper flakes, then drizzle with olive oil before serving.

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