Smashed Avocado and Tomato Sourdough Toast

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Toasted sourdough bread topped with smashed ripe avocado, fresh cherry tomatoes, and a drizzle of native lemon myrtle oil for a bright breakfast. This Australian-inspired recipe, ready in about 15 minutes, combines sourdough bread slices, ripe avocado, cherry tomatoes into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 250 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 sourdough bread slices
• 2 medium ripe avocado
• 1 cup, halved cherry tomatoes
• 2 tbsp lemon myrtle infused olive oil
• 1/2 tsp sea salt
• 1/4 tsp fresh cracked black pepper
• 1 tbsp fresh lemon juice
• 1/4 cup microgreens

Instructions

1. Step 1: Toast 4 slices of sourdough bread until golden and crisp, about 3-4 minutes in a toaster or under a broiler.
2. Step 2: In a bowl, scoop out the flesh of 2 medium ripe avocados and mash coarsely with 1 tbsp fresh lemon juice, 1/2 tsp sea salt, and 1/4 tsp cracked black pepper until slightly chunky.
3. Step 3: Spread the smashed avocado evenly over the warm toasted sourdough slices.
4. Step 4: Top each slice with 1/4 cup halved cherry tomatoes and drizzle 2 tbsp lemon myrtle infused olive oil evenly over all.
5. Step 5: Garnish with 1/4 cup fresh microgreens for a bright, fresh finish and serve immediately.