Balanced Breakfast: Avocado Toast

Steps

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1. 1
   Choose a ripe avocado that yields slightly to gentle pressure. Select a softer one if using today, or a firmer one if storing for a few days.
   ▶ ≈0:27
2. 2
   Carefully insert a knife into the avocado pit in the center. Roll it gently on a cutting board for safety, then twist the knife to split it open. Tap the knife on the seed and twist to release it, then remove.
   ▶ ≈0:36
3. 3
   Scoop out the avocado flesh with a spoon and set aside.
   ▶ ≈1:18
4. 4
   Toast the rye bread until crispy.
   ▶ ≈1:29
5. 5
   Mash half of the avocado flesh and spread it on the toasted rye bread. Keep the other half intact for later.
   ▶ ≈1:48
6. 6
   Gather a small handful of rocket and chop some cherry tomatoes. Dress with a squeeze of lemon juice, salt, and pepper. Toss to combine.
   ▶ ≈2:29
7. 7
   Load the dressed salad onto the avocado toast.
   ▶ ≈2:39
8. 8
   Top with a slice of prosciutto and arrange the reserved avocado wedge on the side.
   ▶ ≈2:46
9. 9
   Drizzle with a little chili sauce and top with Parmesan cheese. Serve immediately.
   ▶ ≈2:56