Thick sourdough toast piled with mashed ripe avocado, olive oil, chili flakes and lemon — a Northern California cafe breakfast staple that became a national brunch fixture in the 2010s.
Check the avocado for ripeness
Press gently near the stem end — a ripe avocado yields slightly without feeling mushy or sunken.
Toast the bread
Toast the sourdough slices until deep golden brown and firm enough to hold the topping without going soggy, about three minutes.
3 minMash the avocado
Scoop the avocado flesh into a bowl, add the lemon juice, and mash coarsely with a fork, leaving some texture.
Spread and season
Spread the mashed avocado thickly over the warm toast, drizzle with olive oil, and sprinkle with flaky salt and chili flakes.
Garnish and serve
Top with microgreens or radish slices if using and serve immediately while the toast is still warm.
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