Smashed Avocado on Sourdough with Feta
A creamy, tangy, and crunchy breakfast toast that combines ripe avocado, zesty lemon, and salty feta on toasted sourdough. This simple yet elegant dish is packed with healthy fats and protein, making it a satisfying and quick morning meal.
Ingredients
Ingredients
- 1 large ripe avocado halved and pitted
- 2 slices sourdough bread about 1/2 inch thick
- 1 tbsp extra virgin olive oil plus more for drizzling
- 1 tbsp fresh lemon juice about 1/2 lemon
- 1/4 cup crumbled feta cheese about 1 oz
- 1/4 tsp sea salt to taste
- 1/4 tsp black pepper freshly ground, to taste
- 1 tbsp fresh cilantro or parsley chopped, for garnish
- 1 pinch red pepper flakes optional, for heat
Notes
Storage: Best enjoyed fresh, but you can store leftover smashed avocado (with lemon juice) in an airtight container with plastic wrap pressed directly on the surface to prevent browning for up to 24 hours. Make-Ahead: Toast the bread ahead of time and store at room temperature; assemble just before serving. Variations: Add a poached egg or sliced radishes for extra protein and crunch. Use gluten-free sourdough if needed. Serving Suggestions: Pair with a side of fresh fruit or a green smoothie for a complete breakfast.