At the beginning of the Christmas holiday period, my husband and I did a little 3 night jaunt to Byron Bay – sans kids. We so rarely go away from the kids, mainly because we quite like our children (go figure?!) and enjoy time together as a family. But I have to say, some time spent with your loved one without the kids is also pretty wonderful. I adore Byron Bay and we kicked off every morning with breakfast at The Bayleaf – a truly wonderful cafe full of delicious and nutritious food. I think with the exception of one day I had their avocado on toast. So simple and yet utterly sublime and unlike any other avocado on toast I had tasted previously. So I came home and tried to re-create it. I think I’ve got the basic ingredients right but the taste of The Bayleaf avocado on toast still eludes me…perhaps I need to serve it with some spectacularly gorgeous lithe laid-back bronzed young folk draped on stools near by…? (along with the stunning food and coffee The Bayleaf attracts a very gorgeous crowd).
The mint and the caramelised lemon elevate this simple dish. Play around with how to achieve your caramelised lemon – I put these in a pan but you could also roast them which in hindsight I think might be even better.
My Byron Bay Avocado on Toast
2 x slices of toast (I used sourdough but you could try a multi-grain or rye loaf…anything that has a little substance)
Half an avocado
2 x chunks of lemon
Small handful of fresh mint roughly chopped
Drizzle of lemon infused olive oil (or you could use extra virgin olive oil)
Pinch of smoked salt (or you could use ordinary sea salt)
Cracked black pepper
Toast your bread. While it is toasting, put a pan on the heat with a smear of olive oil to stop any sticking and pop your lemon chunks in, flesh side down. Leave them to caramelise for a couple of minutes and when charred to your liking, add a little dribble of water to the pan (it will quite quickly evaporate but leaves the lemon a little soft). When your toast is done, top with your avocado and mash lightly with a fork. Add the mint, a sprinkle of smoked sea salt and a good crack of black pepper. Drizzle with a little lemon infused olive oil and serve with the caramelised lemon on the side for squeezing over before eating. Delicious.
Wishing you all happy eating and a good week ahead.