Avocado toast has been beaten to death on the internet, but the version that started the whole thing is still a fundamentally good idea: a good slice of bread, a generous mash of avocado, a little acid, a little heat, and something to bring the whole thing together. We took our shot.
The bread is a thick slice of sourdough, baked in-house from a starter we've kept alive since the Wynwood opening. We toast it dark enough to hold its shape under the topping. The avocado gets smashed (not sliced, never sliced) with lime juice, a pinch of crushed chili, and salt.
On top: a soft-poached egg with a yolk that's gone exactly halfway between liquid and set. Then a small handful of microgreens — usually arugula or pea shoots from a grower in Homestead — and a final sprinkle of Maldon flake salt. The salt is the trick; coarse salt at the end gives you those little crystalline pops that make the bite feel finished.
It's $16, it's vegetarian, and it's the dish we cross over to other tables to recommend more than any other on the breakfast list.
