This recipe doesn’t have much of an explanation. I simply woke up with this idea in my head one morning and knew I had to make it for breakfast, or I’d be fantasizing about it all day.

These flavors are incredibly refreshing and summery together, a lovely break from the usual breakfast flavors. If you have a good sheep’s feta on hand, (and are not vegan) it would be delicious crumbled over the top of this toast.

Makes 3 large toasts

3 pieces of sourdough toast (I used a whole wheat sourdough bread)

1 medium heirloom tomato

1 - 2 avocados

1 lemon, juice & zest

handful of basil

freshly ground pepper

Maldon, or freshly ground salt

Start by cutting open avocado, removing the flesh from the shell, and slicing lengthwise. Cut tomato into rounds. Wash basil and separate leaves from stems (and chop if larger leaves). Zest and cut lemon in half. Set everything aside.

Toast the bread to your desired preference.

Top the toast with alternating layers of tomato and avocado. Squeeze lemon over the top. Sprinkle with lemon zest. Grind pepper over the top, and sprinkle with the Maldon salt. Add sheep’s feta now if you are using it. Finish by arranging the basil leaves over the top of the toast, and set on plates. Enjoy!

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