Simplicity is something I’ve been embracing much more recently. Or, maybe I should say, something I’ve been working on more recently. It’s easy to get caught up in tiny details that don’t truly matter and overcomplicate things to no end. But, as Leonardo da Vinci says, “simplicity is the ultimate sophistication.” A convicting and encouraging statement from one whose work is showcased in the world’s largest art museum.

 “Simplicity is the ultimate sophistication.”

– Leonardo da Vinci

That’s why I’m grateful for the simply wonderful things in life like avocado toast. I imagine Leonardo da Vinci would be a fan of avocado toast too. It’s delightfully simple to make and delicious in every way! Sophisticated enough for your fancy Sunday brunch and quick enough for your everyday healthy meal.

One could dress it up with fancy frills like smoked salmon or a poached egg. Oh boy, wouldn’t that be good! But we’re not going to overcomplicate things today. We’re simply going to make avocado toast. 

How to make the best Avocado Toast

1. Buy great avocados.

The best avocado toast begins with great avocados. Not the hard ones. Not the soft and squishy ones. When you pick an avocado, give it a gentle squeeze in your hand. It should give a little to the pressure but not much. It should not feel like you’re examining a baseball. Check for bruised spots by feeling all around for any part that gives too easily to pressure. 

2. Choose good bread.

The bread for your toast needs to be just as great as the avocado it holds. I prefer whole grain bread toasted to a dark golden brown. The avocado topping will soften the bread slightly, so I like my bready on the toasty side. Important note: If you’re highly sensitive to milk products, thoroughly check the bread label to ensure there aren’t any milk ingredients listed. This is one of the most important details I discovered for myself when buying bread from the store.

3. Don’t forget salt and lime!

Wait. Are we having Corona or Avocado Toast? Nevertheless, salt and lime are essentials! Also, add a little ground black pepper and chopped cilantro and you’ve got complete sophistication.

Hang that in the Louvre! Pardon me. I get a little carried away when there’s avocado toast. 

In the rare case you have leftover avocado spread, serve it with chips later. After all, we’ve nearly made guacamole.

Now, shall I say… bon appétit?