Avocado Toast with Chili Flakes

A fast, filling breakfast with lemon, chili, and crunchy toast.

Ingredients

Place 2 slices of sourdough bread into a toaster and toast on a medium-high setting until the exterior is golden brown and the interior is still slightly soft, about 2-3 minutes. The bread should have crispy edges and a warm center that holds up to toppings without becoming too hard.
While the bread toasts, cut 1 ripe avocado in half lengthwise, remove the pit, and scoop the flesh into a small bowl. The avocado should yield easily to a spoon—if it's too firm, it's not ripe enough.
Add 1 tsp of lemon juice, 1 tsp of olive oil, a pinch of salt, and a crack of black pepper to the avocado. Using a fork, mash gently until you reach your desired consistency—some prefer a smooth spread, others like small chunks for texture.
Remove the toasted bread from the toaster and place both slices on a plate or cutting board. Immediately divide the mashed avocado evenly between the two slices, spreading it in a single layer from edge to edge while the bread is still warm.
Sprinkle a generous pinch of chili flakes across each slice. The warm toast will slightly soften the flakes and enhance their flavor.
Serve immediately while the toast is warm and the avocado is fresh. You can optionally add a squeeze of extra lemon juice and a drizzle of extra olive oil just before eating.

Ripeness check: Avocados should give slightly to gentle pressure. If you need to use an unripe one, wrap it with the bread in foil and it will soften slightly from the heat.
Prevent browning: Prepare the avocado right before toasting the bread and use lemon juice immediately to prevent oxidation and browning.
Bread alternatives: Try whole grain, multigrain, or rye toast for different flavor profiles and added nutrition.
Flavor additions: Top with crumbled feta cheese, poached egg, or fresh tomato slices for more protein and substance.