📝 About This Recipe
Elevate your morning ritual with this sophisticated, dairy-free take on a modern classic. This recipe marries the tangy, fermented crunch of toasted artisanal sourdough with the buttery richness of perfectly ripe Hass avocados, brightened by a hint of citrus and a touch of heat. It is a harmonious balance of textures and vibrant, clean flavors that proves plant-based breakfast can be both indulgent and nourishing.
🥗 Ingredients
The Base
- 2 thick slices Sourdough Bread (preferably from a rustic, artisanal loaf)
- 1 tablespoon Extra Virgin Olive Oil (high quality, for brushing the bread)
- 1 clove Garlic (peeled and left whole for rubbing)
The Avocado Mash
- 2 Hass Avocados (ripe, slightly soft to the touch)
- 1/2 lemon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Sea Salt (flaky variety preferred)
- 1/8 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Red Pepper Flakes (adjust to your heat preference)
Toppings & Garnish
- 2 Radishes (very thinly sliced into rounds)
- 1/4 cup Microgreens (arugula or radish sprouts work beautifully)
- 1 teaspoon Hemp Hearts (for a nutty protein boost)
- 1 tablespoon Pickled Red Onions (for a pop of acid and color)
- 1 pinch Flaky Sea Salt (such as Maldon, for finishing)
👨🍳 Instructions
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1
Slice your sourdough bread into generous 1-inch thick slices to ensure a sturdy base that can hold the toppings.
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2
Lightly brush both sides of each bread slice with extra virgin olive oil, which adds flavor and helps achieve an even golden-brown toast.
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3
Place the bread in a toaster oven or on a cast-iron skillet over medium-high heat for 2-3 minutes per side until the edges are charred and the center is crisp.
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4
While the bread is hot, take the peeled garlic clove and rub it gently across one side of each toast slice; the heat will melt the garlic into the bread's pores.
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5
Slice the avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.
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6
Add the fresh lemon juice, sea salt, black pepper, and red pepper flakes to the bowl with the avocado.
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7
Using a fork, coarsely mash the avocado. Aim for a 'chunky-smooth' consistency—you want some texture, not a pureed dip.
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8
Taste the mash and adjust the seasoning, adding more lemon or salt if needed to make the flavors pop.
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9
Divide the avocado mixture evenly between the two slices of toast, spreading it all the way to the very edges.
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10
Layer the thinly sliced radishes on top in an overlapping pattern for a refreshing crunch.
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11
Scatter the pickled red onions over the radish layer to provide a bright, acidic contrast to the rich avocado.
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12
Finish by garnishing with microgreens, a sprinkle of hemp hearts, and a final flourish of flaky sea salt.
💡 Chef's Tips
Always use avocados that give slightly to gentle pressure; if they are too hard, they won't mash, and if too soft, they will be stringy. Rubbing the raw garlic on the warm toast is a secret chef's trick that provides an aromatic base without the bitterness of chopped raw garlic. To keep your avocado from browning if you aren't serving immediately, keep the pit in the mash and cover with plastic wrap pressed directly against the surface. If you don't have sourdough, a thick-cut ciabatta or a multi-grain pullman loaf are excellent dairy-free alternatives. For an extra kick, drizzle a tiny bit of sriracha or hot honey (if not strictly vegan) over the final assembly.
🍽️ Serving Suggestions
Pair with a hot cup of black pour-over coffee or a crisp iced matcha latte. Serve alongside a side of fresh seasonal berries or citrus segments to cleanse the palate. For a protein-heavy brunch, serve with a side of smoky tempeh bacon or a soft-boiled egg (if not strictly vegan). A chilled glass of freshly squeezed grapefruit juice complements the healthy fats and citrus notes perfectly. Arrange on a wooden board for a rustic, cafe-style presentation at home.