Avocado Toast

I'm giving up bread.

Not for long, just two weeks, which is pretty much a yeastless eternity because I've been eating toast for breakfast, sandwiches for lunch, pizza for dinner, biscotti for dessert... get it? This nonsense has gotta stop.

It's not going too well. Bread is really hard to escape. Crispbread doesn't count, right? And I can't eat hummus with a spoon, I'm not a baby. I keep making excuses, and I can't stop thinking about this simple little breakfast we had at Cafe Gitane in The Jane Hotel in New York's West Village. It was avocado toast, but it was zingy and jumped up with lemon, drizzled with olive oil and flecked with dried chilli and sea salt.

It was so green on top of the grainy rye bread. The avocado was layered on thick and perfectly ripe. The cafe was beautiful, too although there was a couple sitting next to us, they must have been newly married, who waited so long for their cups of coffee I thought the dainty girl with the delicate bone structure and pixie haircut might just melt into thin air if she had to wait any longer. They stopped talking to each other after a while and just stared off into the corners of the room, wide eyed and solemn. I couldn't tear my eyes away.

We ate so many incredible things in the US, we walked up hills and rode on buses and drove over water to eat eat eat. It was all delicious, but this dish stood out, and it's my new favourite breakfast. You don't need a recipe, just mash some avocado onto some lightly toasted bread, drizzle with your best olive oil and drizzle with fresh lemon juice. Sprinkle with chilli flakes and a pinch of sea salt. Devour.