Avocado toast. You’ve seen it everywhere, from trendy cafés to Instagram feeds. But in the hands of Chef Smith, this brunch staple becomes something else entirely, a dish with precision, balance, and just the right amount of flair.
Forget soggy bread and bland mash. This version is all about texture, acidity, and layers of flavor. A breakfast that feels effortless, but looks and tastes like it belongs on the menu of a Michelin-level bistro.
Ingredients (serves 2)
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2 slices of artisanal sourdough
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1 perfectly ripe avocado
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1 tbsp fresh lemon juice
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Sea salt and cracked black pepper
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1 tbsp extra-virgin olive oil
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50g crumbled feta or soft goat cheese
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A handful of microgreens or fresh chives
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Optional finish: poached egg, smoked salmon, or a sprinkle of chili flakes
Method
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Toast the sourdough until crisp at the edges, chewy in the middle.
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Mash the avocado with lemon juice, salt, and pepper — keep it rustic, not puréed.
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Spread generously on the toast.
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Add feta crumbles, a drizzle of olive oil, and a scatter of microgreens.
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Finish with a poached egg or smoked salmon if you want to take it further.
Chef Smith’s Note
“Avocado toast is about contrast. Cream against crunch. Richness against acidity. Get that balance right, and you’ve turned a café cliché into something remarkable.”
Serve It With
A flat white if it’s morning. A crisp Sauvignon Blanc if it’s evening. Either way, this is brunch reimagined through the lens of fine dining.
