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I ask you: who doesn’t love avocado toast?! It’s become one of my favorite breakfasts. Put an egg on top and now you’re talking!!! Healthy and a huge kick of flavor from the chili flakes and lemon.┬áThat creamy avocado gets me every time.

Serves: 4


  • 4 large slices of sourdough bread
  • sea salt and freshly ground pepper
  • olive oil, for drizzling
  • 2-4 pinches of chili flakes, or to taste
  • 1 tbsp sesame seeds (black seeds would be beautiful!)
  • 2 ripe avocados


  1. Season the bread with salt and pepper and drizzle with olive oil. Toast the bread until golden brown
  2. Mix together the lemon zest, chili flakes and sesame seeds with a pinch of salt and pepper
  3. Quarter the avocados, removing the stone and peeling off the skin. Slice each quarter lengthways, leaving the slices joined at the top. Fan out each quarter and place 2 on each piece of toast, pushing down to make them stick.
  4. Squeeze a little lemon juice over the avocado, then sprinkle with the sesame seed mixture. Eat immediately while still warm.

Cut the avocado in half lengthways and then place the half with the stone still attached on a work surface. Chop into the stone with a sharp knife and you should be able to ease it out.


Recipe adapted from Chef Gordon Ramsay via DailyMail.Co.Uk

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