Three Blue Ducks' classic avocado on toast recipe

Name: Three Blue Ducks' classic avocado on toast recipe
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 4 large ripe tomatoes; 2 cloves garlic, finely sliced; 2 tbsp olive oil; 1 sprig rosemary, chopped; 1 sprig thyme, chopped; cracked pepper and salt flakes; 2 ripe avocados, halved; 4 thick slices of sourdough

Darren Robertson and Mark LaBrooy

February 10, 2017

Avocado toast with roast tomatatoes and herb salad. Edwina Pickles

easyTime:< 30 minsServes:4

There's a reason avocado on toast is on cafe menus everywhere – it's such a fresh, tasty breakfast dish, a great alternative to eggs. But you don't have to go out to eat it; it's an excellent staple to have up your sleeve for a chilled Sunday morning. The key to this breakfast is in the ingredients. You need good quality sourdough bread, ripe heirloom tomatoes, good Australian garlic and unbruised, full-flavoured avocados. Starting with these will make all the difference.

Ingredients

Classic avo on toast

4 large ripe tomatoes
2 cloves garlic, finely sliced
2 tbsp olive oil
1 sprig rosemary, chopped
1 sprig thyme, chopped
cracked pepper and salt flakes
2 ripe avocados, halved
4 thick slices of sourdough

Radish and basil salad

2 red radish, finely sliced into discs
1 handful fresh basil
2 eschalots, finely sliced
12 cherry tomatoes, halved
½ lemon, juiced
olive oil
salt and pepper

Method

Classic avo on toast
1. Line a baking tray with baking paper, cut the tomatoes in half and put on the tray cut side up. Put a few slices of the garlic on each half, drizzle with olive oil, and sprinkle with rosemary and thyme. Add lots of cracked pepper and flaked salt and bake at 180C for 6-10 minutes or until the tomatoes are soft and start to caramelise around the edges.
2. Remove avocado stones and use a large spoon to scoop all the flesh from each half in one piece. Put them cut-side down on a cutting board and finely slice each one to fan out over the toast. Sprinkle with salt and pepper.
3. Toast the sourdough until golden. Make the salad (see recipe).
4. Put a slice of toast on four plates, top with fanned avocado and two roasted tomato halves, garnish with the salad and serve.
Radish and basil salad
1. In a small bowl add the radish, basil, eschalots, cherry tomatoes, lemon juice and a good splash of olive oil, give it a little toss and season.
TIP Add crispy bacon, poached eggs, grilled mushrooms or haloumi to look like a cafe superstar without leaving the house.