Avocado on toast is a nutritious way to start the day, but many people find it bland because they aren't preparing it correctly. According to cook Gaby Dalkin, founder of What's Gaby Cooking, the secret to unlocking the avocado's natural creaminess is a simple pinch of salt.
Dalkin advises: "Always finish your avocado toast with a sprinkling of chunky salt. It bumps up the flavour in the best possible way and adds a bit of texture." The salt enhances a buttery flavour and introduces a satisfying crunch, making breakfast far more enjoyable.
To get the best results, select ripe avocados that are slightly soft and dark green, with a green area beneath the stem. Dalkin recommends buying them rock hard and ripening them on the kitchen counter. For a quick ripen, use a paper bag method to have them ready in a few hours.
Toast the bread until golden brown; if using chunky loaf bread, toast it in a frying pan. Cut the avocado in half, remove the stone, scoop out the flesh, and mash it with a fork. Dalkin prefers it mostly smooth with a few chunks to prevent the avocado from falling off the toast.
Season the mashed avocado with salt, pepper, and a squeeze of lemon juice. The lemon enhances the saltiness and adds a zesty flavour. Spread generously on toast and add toppings like poached egg, crispy bacon, smoked salmon, or chilli flakes. Getting the seasoning right makes all the difference.
