Ever since my friend Beau sent me a picture of the avocado toast at Café Gitane in New York, I have been dreaming about eating it. And now that our January cleanse has come to an end ( a little early I know), I finally can. Creamy avocado spread over hot toast, topped with red chili flakes, Maldon salt, fresh cracked pepper, a squeeze of fresh lemon juice, and a drizzle of fruity olive oil. It’s that simple.
2 pieces of bread, a thick, nutty whole grain
red chili flakes
fresh cracked black pepper
Toast your bread in a toaster until golden brown. If you do not have a toaster, you can use an oven set at 350 degrees. Remember to keep an eye on the bread, turning it every so often so that both sides get toasted.
Sprinkle a generous helping of Maldon salt, red chili flake, and cracked black pepper over the avocado. Finish with a squeeze of fresh lemon juice and a drizzle of fruity olive oil. Serve.