We don't know the restaurant's exact preparation, but the bread is always a thick, nutty whole grain and there's a kicker — a big sprinkling of red pepper flakes over the top of the mashed-up avocado.
For our version, we drizzled some olive oil on a piece of wheatberry bread and toasted it. We mixed the avocado with some lemon juice, salt, and pepper, then spread it on top of the toast and added red pepper flakes. A very filling, colorful breakfast on this grey New York morning.
(Images: Elizabeth Passarella)