“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.

Avocado Toast

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.

Egg and Avocado Toast

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.

Sardines and Avocado Toast

Oh boy, I need some avocados now.