The Secret to Making Cinnamon Eggy Bread with Quick Stewed Apples

Eggy bread is a classic French dish that has been around for centuries. It's a simple yet delicious breakfast option that consists of a slice of bread coated in eggs and breadcrumbs, then fried until golden brown. However, the traditional recipe often results in soggy bread, which defeats the purpose of making it crispy on the outside and soft on the inside. To achieve this perfect balance, some French cooks add an extra ingredient - apples.

In France, they call eggy bread "pan perdue," or "lost loaf." The idea is to use a combination of breadcrumbs and grated apple to create a crust that's both crunchy and flavorful. But what really sets this dish apart is the way the apples are prepared. Instead of chopping them up and adding them to the egg mixture, they're cooked separately in a pan with a touch of sugar until they're tender but still retain their shape.

To make the apples, simply peel, core, and chop them into chunks. Then, cook them in a pan with a couple of tablespoons of sugar over medium heat, stirring occasionally, until they're caramelized and tender. This process usually takes about 20-25 minutes, depending on the size of your apple pieces.

Once the apples are ready, set them aside to cool slightly. Meanwhile, whisk together three eggs, four tablespoons of milk, and a couple of tablespoons of sugar in a separate bowl. The egg mixture should be thick and rich, with just a hint of sweetness. Add a teaspoon of powdered cinnamon to give the bread its signature flavor.

Now it's time to cook the bread. Heat a non-stick pan over medium heat and add a teaspoon of oil. Once the oil is hot, sprinkle a couple of slices of bread into the pan. The goal is to get a nice golden-brown crust on both sides, so don't overcrowd the pan.

Once the bread has browned, flip it over and cook for another 90 seconds to 1 minute, until the other side is also golden brown. Repeat with any remaining bread slices. To prevent the butter from burning, use a spatula to carefully remove the bread from the pan once it's cooked on both sides.

To assemble the dish, slice the cooled apples into wedges and serve them alongside the warm eggy bread. The key is to glaze the apples in the caramelized juice they were cooked in, which adds a rich, buttery flavor to the dish. For an added touch of sweetness, sprinkle a pinch of iced sugar over the top of each apple wedge.

But that's not all - there are even more ways to elevate this classic breakfast recipe. To give it a boost of protein and creaminess, try adding sliced avocado to each bread slice before serving. The avocado will melt into the warm bread, creating a rich and indulgent texture that's hard to resist.

To take this dish to the next level, add some crunchy elements to the mix. A sprinkle of black sesame seeds or toasted chopped nuts will provide a satisfying contrast in texture to the soft bread and creamy avocado. And for an extra kick, sprinkle a pinch of chili flakes over the top - the heat will wake up your taste buds and leave you wanting more.

Finally, no breakfast is complete without some crispy toast on the side. Sourdough bread is an excellent choice, as its tangy flavor and chewy texture pair perfectly with the richness of the avocado and eggy bread. Simply slice a few thick slices of sourdough and grill them in a hot pan until they're golden brown and crispy.

The combination of flavors and textures in this breakfast recipe is truly exceptional. The sweetness of the apples, the savory flavor of the eggs and bread, and the creaminess of the avocado all come together to create a dish that's greater than the sum of its parts. And with just a few simple ingredients and some basic cooking techniques, you can make it at home too.

Black Sesame and Avocado Sourdough Toast

For those looking for an even more adventurous take on breakfast, try adding black sesame seeds and avocado to your sourdough toast. This recipe is a game-changer, with its rich, nutty flavor and silky creaminess.

To start, slice three thick slices of sourdough bread and place them on a baking sheet lined with parchment paper. Sprinkle a pinch of black sesame seeds over the top of each slice, followed by a squeeze of fresh lemon juice to prevent browning.

Next, slice an avocado in half and remove the pit. Slice the avocado into quarters and set aside. Heat a non-stick pan over medium heat and add a teaspoon of oil. Once the oil is hot, place one of the bread slices in the pan and cook for about 30 seconds on each side, until it's lightly toasted.

To assemble the dish, place a slice of warm sourdough toast on a plate, followed by a quarter of avocado, some black sesame seeds, and a sprinkle of chili flakes. Drizzle with olive oil and serve immediately.

This recipe is perfect for those looking to add some excitement to their breakfast routine. The combination of flavors and textures is truly exceptional, and the black sesame seeds add a unique nutty flavor that pairs perfectly with the creamy avocado. And with just a few simple ingredients, you can make it at home too.

"WEBVTTKind: captionsLanguage: enthe secret of a great hash brown are the potatoes i prefer using really nice waxy potatoes they cook better but more importantly hold themselves together we're not gonna slice the onion all the potatoes we're actually gonna grate them the potatoes get really nice and crispy i mean seriously crispy now the onion that way you get that nice balance of that onion flavor running through every little shard of potato season with salt pepper olive oil and km give that a really good mix through and then squeeze all that water out and look at all that juice we squeeze out there really important the more liquid you remove the crispier your hash browns will be nice large pan put that on once the pan's hot pour in a good glug of olive oil that sound confirms how important it is to have your pan nice and hot so it seals the grated potato onion together so take the spoon and just pat it down what we're trying to do now is get it really nice and compact go around the outside of the pan with little flecks of butter you just slip them down the back gently and that gets the onions caramelised here's a great tip for turning your hash browns over quick and easy take a plate place it on top and just flip it over and then slide it back in very quickly you see the color we've got on there now that nice crispy texture of the potato i'm going to use the hash brown as a bed for my baked eggs crack in your eggs nice and gently just a little sprinkling of the cayenne to make the eggs a little bit spicy then into a preheated oven for six to eight minutes meanwhile onto my bacon and i'm giving it a classic american twist now one thing i could never get my head around when i first started eating lots of american breakfast was the sweetness from the bacon i've grown up to love that combination of smoky sweet flavors and it's so easy pan on and simply olive oil brown sugar salt and pepper and butter bacon in and as it cooks it becomes irresistibly caramelized and golden brown 10 for gas and my glazed bacon absolutely ready beautiful now my hash browns and baked eggs are ready wow look at that beautiful just put your spatula underneath there onto your plate and that bacon sets beauty on top of the baked eggs and that hash brown underneath and you can see why the best breakfasts in the world are always in america this is an all-american superhero offer breakfast eggs baked in hash browns with glazed bacon birch muesli traditionally gets made the night before and left in the fridge i find that a little bit too heavy and slightly stodgy so it's the same principles but a lot lighter first thing the yoghurt i think live and raw milk yogurt are best they're packed with calcium enzymes and probiotics which help your body absorb nutrients it's interesting because the kids especially would prefer their muesli with milk but the yogurt so much better for them i like making it literally 10 minutes before i want to serve it because it doesn't become stodgy yoghurt in apple juice that's a great way of sweetening the muesli a couple of tablespoons in give that little mix now sprinkle in the oats i like putting two thirds in now to absorb and almost double in size and the last third of oats in at the end oats are low on the glycemic index which means they slowly release energy to keep you going right through to lunch i quite like it when it just falls off the spoon you can see literally in seconds it's got thicker the rest of the oats in so i've got different textures now mix that up nicely and it literally takes three or four minutes to put together let's get a dry pan on almonds incredibly healthy toasting them even better flavor flake them into the pan lightly toast them that gives a really nice sort of crunch to the top of the muesli roll them around the pan so they're evenly toasted out into a bowl the exciting thing about putting your own music together is that you're in control blackberries summer raspberries strawberries and so it changes berries don't just taste great they're packed with antioxidants and vitamin c and k so just dot the top of your muesli with your blackberries generous on the blackberries sweetness tartness acidic and then just sprinkle over your nice almonds i quite like a lot of crunch on top so be generous that looks fantastic perfect way to start the day my quick birch muesli doesn't just taste incredible it makes you feel fantastic it's my ultimate healthy breakfast there really is no better way to start the day i've never forgotten i think it was about six years of age when mum brought this huge tray of eggy bread to the table and it was like wow man we've died and gone to heaven start off with a slightly stale bread four or five day old loaf left over if it's a fresh bread then it absorbs too much of the egg so therefore it gets soggy you never get it fried and crisp and if you're not gonna use it with breadcrumbs eggy bread is a must in france they call it pan perdue the lost loaf now eggy bread is great on its own but serving it with stewed apples is delicious so the secret here keeping the skins on it's a lot of flavor in the skin and also it stops the apple from breaking down too quickly they get these nice chunks as opposed to a sort of apple puree now get your pan nice and hot and sprinkle a couple of tablespoons of sugar take the sugar down to a light caramel it's quite incredible how cheap it is to make this and yet it was so filling if you haven't got apples this recipe will work pretty much with any fruit you've got in don't be scared to mix a pear and an apple a banana and a pineapple just chew it lightly toss in the caramel get a little knot of butter that makes a nice toffee apple flavor really simple now you can see what's happening the apples are caramelizing but they're staying intact because the skins on the apple and the caramels turn into this nice rich butterscotch sauce once you've glazed all the apples a couple of tablespoons of water in there bring that bowl and let that cook out now the eggs three whole eggs whisk up the eggs add about four tablespoons of milk you want the egg thick and rich and then lightly sprinkle in a couple of tablespoons of sugar that sweetens up the mixture and when you start frying the bread it caramelizes it beautifully a teaspoon of powdered cinnamon that gives the bread that really nice spicy deliciousness apples are glazing beautifully and put them on a low heat and get a pan on now for the bread a teaspoon of oil and stops the butter from burning butter in as that starts frothing get your bread in it's going to be pretty quick now now you don't leave the bread soaking and in the pan once your egg bread has browned flip it over 90 seconds each side that butter gives that nice golden brown color of that egg beautiful absolutely beautiful it's quite remarkable isn't it a couple of eggs splash of milk leftover apples and all of a sudden you've got this stunning breakfast now my apples they've all glazed beautifully get a nice spoon of that amazing juice and drizzle that over mmm wow if my mum saw me doing this she'd kill me you're getting all posh again no no i'm using a touch of iced sugar to make it look stunning and that for me takes me back to when i was six years of age and i thought i'd just won the lottery that is incredible thank you brett you won't get more breakfast for your buck my mum's incredibly delicious cinnamon eggy bread with quick stewed apples you think of the flavor and the texture of avocado rich phenomenal i want to make it a little bit more vibrant black sesame seeds a nice pinch of chili flakes i quite like it hot a touch of salt and a touch of pepper so that nice dry combination of the lemon zest black sesame seeds and the heat from chili this is light healthy quick but so tasty sourdough bread three nice chunky thick slices open them up lightly season them little touch of olive oil brings the whole crust to life and rub all that seasoning in but you can use chipotle you can use a baguette but the richness from the sourdough with the silky creaminess of avocado is mind-blowing and then get the grill up to temperature and push these down go the extra mile we've all put bread in a toaster but the difference of grilling the bread this way is extraordinary that nice smoky charcoal flavor off with the gas beautiful now the avocado you've got to treat them with love respect press on the end here and your thumb softens you can tell that avocado is ripe never press here you just end up bruising it slice down until you feel that stone in the middle and then just roll around and then it's just a little gentle twist off stone and out cut them into quarters the back of your knife peel back that skin if the avocado is nice and ripe it should just all fall away slice just take your quarters fan them out and push them into the bread the ripe of the avocado the better the flavor but look for ones free from soft spots and blemishes which can suggest bruising get your lemon squeeze that will stop the avocado from discoloring and then get your crunch ready to go on top sprinkle in a very generous light way we've got the fragrance from the lemon zest the crunch from the sesame seed the heat that little chili flake which just wakes up the avocado they look expensive that for me is a delicious light start to the day avocado on sourdough toast with lemon and black sesame sprinkle youthe secret of a great hash brown are the potatoes i prefer using really nice waxy potatoes they cook better but more importantly hold themselves together we're not gonna slice the onion all the potatoes we're actually gonna grate them the potatoes get really nice and crispy i mean seriously crispy now the onion that way you get that nice balance of that onion flavor running through every little shard of potato season with salt pepper olive oil and km give that a really good mix through and then squeeze all that water out and look at all that juice we squeeze out there really important the more liquid you remove the crispier your hash browns will be nice large pan put that on once the pan's hot pour in a good glug of olive oil that sound confirms how important it is to have your pan nice and hot so it seals the grated potato onion together so take the spoon and just pat it down what we're trying to do now is get it really nice and compact go around the outside of the pan with little flecks of butter you just slip them down the back gently and that gets the onions caramelised here's a great tip for turning your hash browns over quick and easy take a plate place it on top and just flip it over and then slide it back in very quickly you see the color we've got on there now that nice crispy texture of the potato i'm going to use the hash brown as a bed for my baked eggs crack in your eggs nice and gently just a little sprinkling of the cayenne to make the eggs a little bit spicy then into a preheated oven for six to eight minutes meanwhile onto my bacon and i'm giving it a classic american twist now one thing i could never get my head around when i first started eating lots of american breakfast was the sweetness from the bacon i've grown up to love that combination of smoky sweet flavors and it's so easy pan on and simply olive oil brown sugar salt and pepper and butter bacon in and as it cooks it becomes irresistibly caramelized and golden brown 10 for gas and my glazed bacon absolutely ready beautiful now my hash browns and baked eggs are ready wow look at that beautiful just put your spatula underneath there onto your plate and that bacon sets beauty on top of the baked eggs and that hash brown underneath and you can see why the best breakfasts in the world are always in america this is an all-american superhero offer breakfast eggs baked in hash browns with glazed bacon birch muesli traditionally gets made the night before and left in the fridge i find that a little bit too heavy and slightly stodgy so it's the same principles but a lot lighter first thing the yoghurt i think live and raw milk yogurt are best they're packed with calcium enzymes and probiotics which help your body absorb nutrients it's interesting because the kids especially would prefer their muesli with milk but the yogurt so much better for them i like making it literally 10 minutes before i want to serve it because it doesn't become stodgy yoghurt in apple juice that's a great way of sweetening the muesli a couple of tablespoons in give that little mix now sprinkle in the oats i like putting two thirds in now to absorb and almost double in size and the last third of oats in at the end oats are low on the glycemic index which means they slowly release energy to keep you going right through to lunch i quite like it when it just falls off the spoon you can see literally in seconds it's got thicker the rest of the oats in so i've got different textures now mix that up nicely and it literally takes three or four minutes to put together let's get a dry pan on almonds incredibly healthy toasting them even better flavor flake them into the pan lightly toast them that gives a really nice sort of crunch to the top of the muesli roll them around the pan so they're evenly toasted out into a bowl the exciting thing about putting your own music together is that you're in control blackberries summer raspberries strawberries and so it changes berries don't just taste great they're packed with antioxidants and vitamin c and k so just dot the top of your muesli with your blackberries generous on the blackberries sweetness tartness acidic and then just sprinkle over your nice almonds i quite like a lot of crunch on top so be generous that looks fantastic perfect way to start the day my quick birch muesli doesn't just taste incredible it makes you feel fantastic it's my ultimate healthy breakfast there really is no better way to start the day i've never forgotten i think it was about six years of age when mum brought this huge tray of eggy bread to the table and it was like wow man we've died and gone to heaven start off with a slightly stale bread four or five day old loaf left over if it's a fresh bread then it absorbs too much of the egg so therefore it gets soggy you never get it fried and crisp and if you're not gonna use it with breadcrumbs eggy bread is a must in france they call it pan perdue the lost loaf now eggy bread is great on its own but serving it with stewed apples is delicious so the secret here keeping the skins on it's a lot of flavor in the skin and also it stops the apple from breaking down too quickly they get these nice chunks as opposed to a sort of apple puree now get your pan nice and hot and sprinkle a couple of tablespoons of sugar take the sugar down to a light caramel it's quite incredible how cheap it is to make this and yet it was so filling if you haven't got apples this recipe will work pretty much with any fruit you've got in don't be scared to mix a pear and an apple a banana and a pineapple just chew it lightly toss in the caramel get a little knot of butter that makes a nice toffee apple flavor really simple now you can see what's happening the apples are caramelizing but they're staying intact because the skins on the apple and the caramels turn into this nice rich butterscotch sauce once you've glazed all the apples a couple of tablespoons of water in there bring that bowl and let that cook out now the eggs three whole eggs whisk up the eggs add about four tablespoons of milk you want the egg thick and rich and then lightly sprinkle in a couple of tablespoons of sugar that sweetens up the mixture and when you start frying the bread it caramelizes it beautifully a teaspoon of powdered cinnamon that gives the bread that really nice spicy deliciousness apples are glazing beautifully and put them on a low heat and get a pan on now for the bread a teaspoon of oil and stops the butter from burning butter in as that starts frothing get your bread in it's going to be pretty quick now now you don't leave the bread soaking and in the pan once your egg bread has browned flip it over 90 seconds each side that butter gives that nice golden brown color of that egg beautiful absolutely beautiful it's quite remarkable isn't it a couple of eggs splash of milk leftover apples and all of a sudden you've got this stunning breakfast now my apples they've all glazed beautifully get a nice spoon of that amazing juice and drizzle that over mmm wow if my mum saw me doing this she'd kill me you're getting all posh again no no i'm using a touch of iced sugar to make it look stunning and that for me takes me back to when i was six years of age and i thought i'd just won the lottery that is incredible thank you brett you won't get more breakfast for your buck my mum's incredibly delicious cinnamon eggy bread with quick stewed apples you think of the flavor and the texture of avocado rich phenomenal i want to make it a little bit more vibrant black sesame seeds a nice pinch of chili flakes i quite like it hot a touch of salt and a touch of pepper so that nice dry combination of the lemon zest black sesame seeds and the heat from chili this is light healthy quick but so tasty sourdough bread three nice chunky thick slices open them up lightly season them little touch of olive oil brings the whole crust to life and rub all that seasoning in but you can use chipotle you can use a baguette but the richness from the sourdough with the silky creaminess of avocado is mind-blowing and then get the grill up to temperature and push these down go the extra mile we've all put bread in a toaster but the difference of grilling the bread this way is extraordinary that nice smoky charcoal flavor off with the gas beautiful now the avocado you've got to treat them with love respect press on the end here and your thumb softens you can tell that avocado is ripe never press here you just end up bruising it slice down until you feel that stone in the middle and then just roll around and then it's just a little gentle twist off stone and out cut them into quarters the back of your knife peel back that skin if the avocado is nice and ripe it should just all fall away slice just take your quarters fan them out and push them into the bread the ripe of the avocado the better the flavor but look for ones free from soft spots and blemishes which can suggest bruising get your lemon squeeze that will stop the avocado from discoloring and then get your crunch ready to go on top sprinkle in a very generous light way we've got the fragrance from the lemon zest the crunch from the sesame seed the heat that little chili flake which just wakes up the avocado they look expensive that for me is a delicious light start to the day avocado on sourdough toast with lemon and black sesame sprinkle youthe secret of a great hash brown are the potatoes i prefer using really nice waxy potatoes they cook better but more importantly hold themselves together we're not gonna slice the onion all the potatoes we're actually gonna grate them the potatoes get really nice and crispy i mean seriously crispy now the onion that way you get that nice balance of that onion flavor running through every little shard of potato season with salt pepper olive oil and km give that a really good mix through and then squeeze all that water out and look at all that juice we squeeze out there really important the more liquid you remove the crispier your hash browns will be nice large pan put that on once the pan's hot pour in a good glug of olive oil that sound confirms how important it is to have your pan nice and hot so it seals the grated potato onion together so take the spoon and just pat it down what we're trying to do now is get it really nice and compact go around the outside of the pan with little flecks of butter you just slip them down the back gently and that gets the onions caramelised here's a great tip for turning your hash browns over quick and easy take a plate place it on top and just flip it over and then slide it back in very quickly you see the color we've got on there now that nice crispy texture of the potato i'm going to use the hash brown as a bed for my baked eggs crack in your eggs nice and gently just a little sprinkling of the cayenne to make the eggs a little bit spicy then into a preheated oven for six to eight minutes meanwhile onto my bacon and i'm giving it a classic american twist now one thing i could never get my head around when i first started eating lots of american breakfast was the sweetness from the bacon i've grown up to love that combination of smoky sweet flavors and it's so easy pan on and simply olive oil brown sugar salt and pepper and butter bacon in and as it cooks it becomes irresistibly caramelized and golden brown 10 for gas and my glazed bacon absolutely ready beautiful now my hash browns and baked eggs are ready wow look at that beautiful just put your spatula underneath there onto your plate and that bacon sets beauty on top of the baked eggs and that hash brown underneath and you can see why the best breakfasts in the world are always in america this is an all-american superhero offer breakfast eggs baked in hash browns with glazed bacon birch muesli traditionally gets made the night before and left in the fridge i find that a little bit too heavy and slightly stodgy so it's the same principles but a lot lighter first thing the yoghurt i think live and raw milk yogurt are best they're packed with calcium enzymes and probiotics which help your body absorb nutrients it's interesting because the kids especially would prefer their muesli with milk but the yogurt so much better for them i like making it literally 10 minutes before i want to serve it because it doesn't become stodgy yoghurt in apple juice that's a great way of sweetening the muesli a couple of tablespoons in give that little mix now sprinkle in the oats i like putting two thirds in now to absorb and almost double in size and the last third of oats in at the end oats are low on the glycemic index which means they slowly release energy to keep you going right through to lunch i quite like it when it just falls off the spoon you can see literally in seconds it's got thicker the rest of the oats in so i've got different textures now mix that up nicely and it literally takes three or four minutes to put together let's get a dry pan on almonds incredibly healthy toasting them even better flavor flake them into the pan lightly toast them that gives a really nice sort of crunch to the top of the muesli roll them around the pan so they're evenly toasted out into a bowl the exciting thing about putting your own music together is that you're in control blackberries summer raspberries strawberries and so it changes berries don't just taste great they're packed with antioxidants and vitamin c and k so just dot the top of your muesli with your blackberries generous on the blackberries sweetness tartness acidic and then just sprinkle over your nice almonds i quite like a lot of crunch on top so be generous that looks fantastic perfect way to start the day my quick birch muesli doesn't just taste incredible it makes you feel fantastic it's my ultimate healthy breakfast there really is no better way to start the day i've never forgotten i think it was about six years of age when mum brought this huge tray of eggy bread to the table and it was like wow man we've died and gone to heaven start off with a slightly stale bread four or five day old loaf left over if it's a fresh bread then it absorbs too much of the egg so therefore it gets soggy you never get it fried and crisp and if you're not gonna use it with breadcrumbs eggy bread is a must in france they call it pan perdue the lost loaf now eggy bread is great on its own but serving it with stewed apples is delicious so the secret here keeping the skins on it's a lot of flavor in the skin and also it stops the apple from breaking down too quickly they get these nice chunks as opposed to a sort of apple puree now get your pan nice and hot and sprinkle a couple of tablespoons of sugar take the sugar down to a light caramel it's quite incredible how cheap it is to make this and yet it was so filling if you haven't got apples this recipe will work pretty much with any fruit you've got in don't be scared to mix a pear and an apple a banana and a pineapple just chew it lightly toss in the caramel get a little knot of butter that makes a nice toffee apple flavor really simple now you can see what's happening the apples are caramelizing but they're staying intact because the skins on the apple and the caramels turn into this nice rich butterscotch sauce once you've glazed all the apples a couple of tablespoons of water in there bring that bowl and let that cook out now the eggs three whole eggs whisk up the eggs add about four tablespoons of milk you want the egg thick and rich and then lightly sprinkle in a couple of tablespoons of sugar that sweetens up the mixture and when you start frying the bread it caramelizes it beautifully a teaspoon of powdered cinnamon that gives the bread that really nice spicy deliciousness apples are glazing beautifully and put them on a low heat and get a pan on now for the bread a teaspoon of oil and stops the butter from burning butter in as that starts frothing get your bread in it's going to be pretty quick now now you don't leave the bread soaking and in the pan once your egg bread has browned flip it over 90 seconds each side that butter gives that nice golden brown color of that egg beautiful absolutely beautiful it's quite remarkable isn't it a couple of eggs splash of milk leftover apples and all of a sudden you've got this stunning breakfast now my apples they've all glazed beautifully get a nice spoon of that amazing juice and drizzle that over mmm wow if my mum saw me doing this she'd kill me you're getting all posh again no no i'm using a touch of iced sugar to make it look stunning and that for me takes me back to when i was six years of age and i thought i'd just won the lottery that is incredible thank you brett you won't get more breakfast for your buck my mum's incredibly delicious cinnamon eggy bread with quick stewed apples you think of the flavor and the texture of avocado rich phenomenal i want to make it a little bit more vibrant black sesame seeds a nice pinch of chili flakes i quite like it hot a touch of salt and a touch of pepper so that nice dry combination of the lemon zest black sesame seeds and the heat from chili this is light healthy quick but so tasty sourdough bread three nice chunky thick slices open them up lightly season them little touch of olive oil brings the whole crust to life and rub all that seasoning in but you can use chipotle you can use a baguette but the richness from the sourdough with the silky creaminess of avocado is mind-blowing and then get the grill up to temperature and push these down go the extra mile we've all put bread in a toaster but the difference of grilling the bread this way is extraordinary that nice smoky charcoal flavor off with the gas beautiful now the avocado you've got to treat them with love respect press on the end here and your thumb softens you can tell that avocado is ripe never press here you just end up bruising it slice down until you feel that stone in the middle and then just roll around and then it's just a little gentle twist off stone and out cut them into quarters the back of your knife peel back that skin if the avocado is nice and ripe it should just all fall away slice just take your quarters fan them out and push them into the bread the ripe of the avocado the better the flavor but look for ones free from soft spots and blemishes which can suggest bruising get your lemon squeeze that will stop the avocado from discoloring and then get your crunch ready to go on top sprinkle in a very generous light way we've got the fragrance from the lemon zest the crunch from the sesame seed the heat that little chili flake which just wakes up the avocado they look expensive that for me is a delicious light start to the day avocado on sourdough toast with lemon and black sesame sprinkle you\n"