Avocado toast has become a modern breakfast classic, but making it well takes care. At The Garden, it's one of our most requested dishes — here are our secrets.
The ingredients make the difference
Everything starts with the bread: we use a rustic sourdough bread, toasted just right — crispy outside, soft inside. The avocado must be ripe to perfection: yielding to thumb pressure but not mushy.
The preparation
Step 1: Toast the bread until golden. Don't be afraid to toast it well — the contrast with the creamy avocado is essential.
Step 2: Mash the avocado with a fork (never blend it — it would lose character). Add a drizzle of extra virgin olive oil, Maldon salt and a squeeze of lemon.
**Step 3:** Lay thin slices of smoked salmon on top. The fish should be fresh, not too salty.
Step 4: The egg. At The Garden we poach it — the soft yolk running over the toast is the magic moment. At home, a sunny-side-up egg works brilliantly too.
The finishing touch
Toasted mixed seeds (sesame, flax, sunflower) and a turn of freshly ground black pepper. Some customers ask for chilli flakes — give it a try, it works.
The chef's tip
Don't underestimate the quality of the avocado. If it's unripe, no amount of seasoning will save it. If it's overripe, it turns bitter. The perfect point is when it yields slightly to pressure but maintains its structure.
