📝 About This Recipe
Elevate your morning ritual with this sophisticated take on a modern brunch classic, featuring creamy Hass avocados smashed to perfection on thick-cut, toasted sourdough. This dish balances the rich, buttery fats of the fruit with a bright citrus zest and a gentle, smoky heat from premium chili flakes. It is a vibrant, nutrient-dense masterpiece that proves simplicity, when executed with high-quality ingredients, is the ultimate culinary luxury.
🥗 Ingredients
The Foundation
- 2 thick slices Sourdough Bread (preferably artisanal or country-style)
- 1 piece Garlic Clove (peeled and left whole for rubbing)
- 1 tablespoon Extra Virgin Olive Oil (high quality, for brushing)
The Avocado Smash
- 2 pieces Hass Avocados (ripe, slightly soft to the touch)
- 1/2 piece Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Fine Sea Salt (or to taste)
- 1/8 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Fresh Chives (finely minced)
The Toppings & Garnish
- 1 teaspoon Aleppo Chili Flakes (or standard red pepper flakes)
- 2 pieces Watermelon Radishes (thinly shaved on a mandoline)
- 1/4 cup Microgreens (cilantro or radish sprouts work best)
- 1 pinch Maldon Sea Salt (flaky finishing salt)
- 1 teaspoon Hemp Hearts (for added texture and protein)
👨🍳 Instructions
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1
Begin by slicing your sourdough into generous 1-inch thick slices to ensure a sturdy base for the heavy toppings.
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2
Lightly brush both sides of the bread with extra virgin olive oil. Toast in a cast-iron skillet over medium-high heat for 2 minutes per side until golden brown and crisp.
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3
While the bread is still hot, take the peeled garlic clove and gently rub it across the surface of the toast; the heat will melt the garlic slightly into the nooks of the bread.
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4
Slice the avocados in half, remove the pits, and scoop the flesh into a small mixing bowl.
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5
Add the fresh lemon juice, lemon zest, fine sea salt, and cracked black pepper to the bowl with the avocado.
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6
Using a heavy fork, mash the avocado mixture. Aim for a 'chunky-smooth' consistency—you want some texture, not a pureed dip.
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7
Fold in the minced chives gently to distribute their mild onion flavor throughout the mash.
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8
Divide the avocado mixture evenly between the two slices of toast, spreading it all the way to the edges.
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9
Arrange the shaved watermelon radish slices on top in an overlapping pattern for a beautiful visual pop.
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10
Generously sprinkle the Aleppo chili flakes over the avocado, ensuring even coverage for a consistent heat profile.
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11
Garnish with a handful of microgreens and a sprinkle of hemp hearts for an earthy crunch.
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12
Finish with a final flourish of flaky Maldon sea salt and a tiny drizzle of your best olive oil before serving immediately.
💡 Chef's Tips
Choose avocados that yield slightly to firm pressure; if they are too mushy, the toast will be greasy. Rubbing the raw garlic on the toast provides a subtle aroma without the harshness of chopped raw garlic. Use Aleppo pepper if possible; it has a milder heat and a saltier, more raisin-like finish than standard red pepper flakes. To keep your radishes extra crisp, soak the slices in ice water for 5 minutes before patting dry and serving. If you aren't a fan of sourdough, a thick slab of toasted brioche offers a lovely buttery contrast to the acidity.
🍽️ Serving Suggestions
Pair with a perfectly poached egg on top for extra richness and protein. Serve alongside a crisp cucumber and mint salad to refresh the palate. A hot cup of pour-over coffee or a bright Matcha latte complements the earthy tones of the avocado. For a boozy brunch, a classic Bloody Mary with extra celery salt is the ideal companion. Add a few crumbles of salty feta cheese if you desire a tangy, creamy addition.