A simple yet elegant open-faced sandwich, perfect for brunch or a delightful snack. Crispy toasted bread topped with creamy avocado, brightened with fresh lemon juice, and finished with a touch of Espelette pepper for subtle heat.
⏱️8 min
📊Easy
👥2 servings
🍽️Starter
vegetarianquickbudget-friendly
Ingredients
2 tranchessandwich bread or whole grain bread
1 pièceripe avocado
0.5 piècefresh lemon
1 pincéefleur de sel
1 pincéeEspelette pepper
1 cuillère à caféextra virgin olive oil
Instructions
1TOAST THE BREAD: Place bread slices in a toaster and set to medium-high heat to achieve a golden and crispy crust in 2 to 3 minutes. The bread should be well-toasted but not burnt, offering a pleasant crunch while remaining soft inside.
2PREPARE THE AVOCADO: Cut the avocado in half lengthwise, rotating around the central pit. Gently remove the pit by sliding a spoon underneath it to extract it. Scoop out the flesh with a spoon, scraping the walls well to collect all the creamy pulp without leaving any residue.
3MASH THE AVOCADO: Transfer the avocado flesh to a small bowl and mash it roughly with a fork to maintain a slightly chunky and creamy texture, not a smooth purée. Immediately squeeze the half lemon to prevent oxidation and browning, then gently mix.
4SPREAD ON TOAST: Generously spread the mashed avocado onto each slice of still-warm toasted bread, using the back of the spoon to distribute evenly. The heat from the bread will slightly warm the avocado, creating a harmony of textures. Let it overflow slightly over the edges for a generous presentation.
5SEASON WITH FINESSE: Sprinkle a pinch of fleur de sel to enhance the avocado's natural flavors, then add a light pinch of Espelette pepper for a delicate hint of warmth. Finish with a thin drizzle of extra virgin olive oil for richness and Mediterranean flavor.
6SERVE IMMEDIATELY: Present the toast on a plate without delay to enjoy the contrast between the warm, crispy bread crust and the fresh, creamy avocado. This toast is best enjoyed by hand for maximum pleasure.