Good breakfast. A great snack, if breakfast was light and there is still time for lunch. But as with any dish, the quality of the ingredients is ahead of everything. The best bread, ripe avocados, the most delicious olive oil. And the toast will turn out. I'll tell you about mine (and frequent visitors to Goodwin or Courage Bazaar will surely recognize it).

How to make avocado toast

proportions for 1 avocado

• 1 avocado haas
• 2-3 slices of bread made from whole wheat flour on natural sourdough (in the photo, Josie Baker bread from Good Wine)
• 1 cherry tomato
• 2-4 sprigs of cilantro
• salt
• a pinch of chili flakes
• juice of 1/4 lemon
• olive oil

Cut the avocado in half and carefully remove the stone. With a sharp knife, make cuts in cubes in each of the halves and use a tablespoon to get the already chopped pulp. Cut the cherry into small pieces, chop the cilantro. Mix with avocado and knead well with a fork, spoon or hands.

The avocado should turn into a mousse with small pieces of tender pulp. Season with delicious cold-pressed oil, salt (delicious Himalayan, with a characteristic hydrogen sulfide smell or smoked salt), chili (or freshly ground black pepper, if you don't like spicy) and lemon juice. Dry the bread in a hot dry frying pan. Put the avocado mousse on top.

Such a toast can be not only a quick and tasty breakfast, and sometimes a good “side dish” for dinner.

Cool additives (optional and for variety, avocado toast is good on its own):

• more greens: mint, tarragon
• pumpkin or sunflower seeds
• smoked paprika or smoked chili
• sesame

How to choose an avocado

1. We have two types on sale - with green and with brown skin. With brown everything is simple, as a rule, it is an avocado of the Haas variety and with it almost zero problems. Inside the dense skin, it is almost always already ripe to softness and sweetness, so we choose the haas with a dry and clean stem and without dents in the skin.
2. With green avocado varieties, everything is more complicated. They come in ball shape, pear shaped, small and large. The big ones are usually called “elite”. By their thin skin, it is very easy to determine the maturity of an avocado.
3. The skin should be dense, without scratches and dents, without brown spots, and when pressed with a finger, rinse a little. Such a fruit will be almost ripe. You need to choose fairly dense, but not stone.
4. Avocados can ripen at home, not in the refrigerator. Just put it in a paper bag or cloth and hide it in a cool dark place (for example, on a shelf with cereals). It is also thought that avocados ripen faster in the company of apples or bananas. That is, when lying with each other.
5. Sometimes avocados may not ripen. Lie, lie down and rot. You must survive this loss sustainably. Just like rare cases of buying a seemingly whole, but spoiled fruit. Avocados are not our local product and are brought from afar. Anything happens.
6. I repeat, with avocado the haas of problems and immaturity are the least