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Author: Ann Styles

Prep time: 15 mins | Cook time: 5 mins | Total: 20 mins | Serves: 4

This Avocado Toast is inspired by the brunch culture of San Francisco, where sourdough avocado toast is a menu staple. What makes this version unique is the lemon oil, inspired by a memorable brunch menu at a New York hotel restaurant where I stayed with my partner. The addition of feta and spiced pumpkin seeds reflects the culinary adventures I had in San Francisco, including working at a cafe in Oakland and catering for the Golden State Warriors.

Instructions

1. Prepare the Lemon Oil: Use a vegetable peeler or paring knife to carefully remove the yellow peel from the lemon, avoiding the white pith. In a small saucepan, combine the olive oil, lemon peel, smashed garlic clove, and parsley. Warm the oil over low heat for 10-15 mins to infuse the flavors (do not let it boil). Alternatively, you can place the mixture in a small oven-safe dish or saucepan and warm it in a preheated oven at 300°F for 15 mins. Remove from heat and let cool.
2. Prepare the Bread: Toast the sourdough slices until golden and crisp. While warm, rub each slice with the cut side of a garlic clove for a subtle flavor, or brush with the prepared lemon oil.
3. Make the Mashed Avocado: Scoop flesh of avocados into a bowl. Add lemon zest, lemon juice, drizzle of lemon oil or plain extra virgin olive oil, and sea salt. Mash with a fork until creamy but slightly chunky. Adjust seasoning to taste.
4. For scrambled eggs: Heat a non-stick skillet over medium heat, add a little butter or oil, and gently scramble the eggs until soft and creamy. For poached eggs: Bring a pot of water to a gentle simmer, add a splash of vinegar, and poach each egg for 3–4 mins until the whites are set but yolks are runny.
5. Assemble the Toasts: Spread a generous layer of the mashed avocado onto each slice of toasted sourdough. Top each with an egg (scrambled or poached). Sprinkle with crumbled feta or goat cheese. Add spiced pepitas or toasted sunflower seeds, pumpkin seeds, or sesame seeds, and a pinch of toasted, crushed cumin seeds.
6. Garnish with sumac or red pepper flakes for a touch of spice, and finish with bonito flakes or micro greens for freshness. Arrange the toasts on a platter and drizzle lightly with additional lemon oil, if desired. Serve immediately and enjoy!

Note: Store any extra lemon oil in the fridge and use it as a salad dressing or a drizzle for baked salmon.