While we’d like to think we’re pretty great at making coffee, we’re also pretty good at making avocado toast. (But, calling ourselves ‘Crema Avocado Toasters’ may just a little confusing for our coffee brand.)

Our key to a really great avo toast? Simplicity. While we love a soft soiled egg or a pickled veggie, sometimes you just need to streamline your snack.

We kept in mind Samin Nosrat’s ‘Salt, Fat, Acid, Heat’ rule of thumb and, boy, does this recipe have it all — salt: literally salt; fat: avocado and olive oil; acid: lemon juice; heat: red pepper flakes. All of these pantry staples come together to make something that’s actually easy to recreate right in your own kitchen. (But, please, still come see us so we don’t miss you too much!)

• Big slice of sourdough bread (We love and use Dozen Bakery)
• 1-2 TBSP goat cheese (We use local favs Noble Springs Dairy)
• 1/2 ripe avocado
• Drizzle of olive oil
• Squeeze of lemon juice
• Pinch of salt
• Sprinkle of red pepper flake
• Microgreens for garnish (We use local ones from Carter Creek Greens)

1. Toast the bread. We like to go slightly crispy so it holds up to the avo smash.
2. Spread the goat cheese evenly across the toast.
3. Scoop the avocado from the skin and plop it onto the goat-cheesed toast. Use a fork to smash the avocado across the toast.
4. Squeeze a bit of lemon juice across the avocado to taste, then drizzle on some olive oil.
5. Sprinkle salt and red pepper flake to your liking.
6. Cut toast in half diagonally. (This just makes it much easier to eat and, bonus, it looks fancy!)
7. Top was a flourish of microgreens on each half. (You know, for health and a just bit of crunch!)

P.S. We can’t thank our previous ‘resident chef’, Courtney (now creator and head chef at Pour Le Mere), for crafting this recipe that’s become so beloved at our cafes.