Freshly ground Sri Lankan black pepper brings a spicy, earthy and appetizing quality to the everyday avocado toast.

• 2 slices artisan bread (sourdough or whole grain, preferably) 

• 1 ripe avocado 

• 1/4 tsp freshly ground Sri Lankan black pepper 

• 1 tsp lemon juice (freshly squeezed) 

• Pinch of sea salt 

• Optional: 1 tsp olive oil (for drizzling) 

• Optional: Sliced cherry tomatoes, radishes, or a poached egg for topping 

• Toaster or oven 

• Small mixing bowl 

• Fork 

• Knife 

• Pepper grinder 

• Cutting board 

• Toast Bread: Toast 2 slices of artisan bread in a toaster or oven at 350°F/175°C for 5–7 minutes until golden and crisp. 

• Prepare Avocado: Halve the avocado, remove the pit, and scoop the flesh into a small mixing bowl. Mash with a fork until smooth but slightly chunky. Add 1 tsp lemon juice, 1/4 tsp freshly ground Sri Lankan black pepper, and a pinch of sea salt. Mix well. 

• Assemble Toast: Spread the avocado mixture evenly over each toasted bread slice. 

• Enhance (Optional): Drizzle with 1 tsp olive oil for a silky finish. Top with sliced cherry tomatoes, radishes, or a poached egg, if desired. 

• Serve: Enjoy immediately, savoring the spicy, earthy kick of Sri Lankan black pepper paired with creamy avocado

• Use freshly ground Sri Lankan black pepper for its bold, earthy flavor; pre-ground pepper lacks the same intensity. 

• Choose a ripe but firm avocado for the best texture. 

• Adjust pepper and lemon juice to taste, keeping the pepper prominent but balanced. 

• Serve promptly to prevent the toast from becoming soggy. 

• Elevate your avocado toast with this appetizing, peppery twist!