An Avocado Toast That’s Absolutely Smashing

Smashed avocado toast is a very common breakfast in Australia, perhaps the most common, and throughout the 2010s, and still today, the rest of the world recognized this is how they should start their day, too.

Californians think they created avocado toast, but it's the Aussies. Australian restaurateur Bill Granger, referred to as the “Godfather" of the avocado toast, is credited with starting this global phenomenon when he served his first one at his Sydney café in the early 1990s.

You can put anything you want on avocado toast (as long as it has avocado… and toast). This creamy and delicious version has all the right ratios of salt, fat, and acid. It combines two of the three BLT requirements — bacon and lettuce (though no harm done for adding the tomato) — with flaky sea salt, lime juice, and soft-boiled eggs on top of a Wolferman's English muffin. Radishes are added for some bitterness and that's countered with a sprinkling of Aleppo pepper, named for the northern Syrian city of Aleppo. It's more flavorful than red chile flakes and half as hot.

With avocado being the main ingredient for avocado toast, you must have a ripe one. To pick a ripe avocado, look for ones that have darker skins and when you gently press it, the avocado should give oh so slightly.

The avocado mash on a lightly toasted English muffin, along with the soft-boiled egg, makes for a quick, healthy meal that you may want to eat every morning.