Open Faced Avocados Sandwiches

• Fresh bread, sliced into 8 to 10 half-inch slices (8-10 slices of bread)
• 2 Ripe Avocados, pitted and peeled
• 1/8 tsp salt, or to taste (we love sea salt)
• 1 tsp freshly squeezed lemon juice
• Black pepper to taste, optional
• Extra Virgin Olive Oil, to drizzle over the top

Topping options

• Eggs, sunny side up 
• Fresh Spinach, rinsed and dried
• Baby Tomatoes, sliced
• Fresh cilantro sprigs
• Radishes, thinly sliced

1. In a medium bowl, mash together 2 ripe avocados. A potato masher is the fastest route.

2. Stir 1/8 tsp salt (or to taste) and 1 tsp fresh lemon juice into the mashed avocados until well combined.

3. Lightly toast your sliced bread (if desired) with a small pat of butter until the edges are golden brown.

4. Add a generous layer of avocado spread over each piece of toast. Add your desired toppings, then drizzle each piece of toast with extra virgin olive oil and top with freshly cracked black pepper. So so good