“4 for £1” said the sign above a whole mountain of avocados at Portobello Market a couple weeks ago. Never one to turn down a bargain, I grabbed four perfectly ripe ones and then contemplated what I would do with them. Avocado toast! It’s been on my list of things to make for a while and its simplicity was exactly what was required the next day at lazy Sunday brunchtime.
It’s too simple for a proper recipe. Scoop the flesh from four ripe Hass avocados (use what you have), squeeze in the juice of about half a lemon and season liberally (salt, black pepper and Tabasco/chili flakes). A splash of extra virgin olive oil also really brings it all together, not something I expected. Mash it all up and spread the mixture liberally on hot toast.
Fried or poached eggs seem to be a popular pairing with avocado toast and while we did try it, I didn’t think it worked so well. There was no textural contrast between the silky egg yolk and the creamy avocado.
Much better was the avocado toast with canned sardine fillets: we’re very partial to the Waitrose ones that come packed with lemon or chilli.
Oh boy, I need some avocados now.