From the recipe box of travel writer Carole Terwilliger Meyers.
I discovered this favorite quick meal at a now long-gone Berkeley coffeehouse. And it is so easy to make and so good for you, not to mention colorful and light. I team it up with either a salad or fruit. Beloved in Australia for breakfast, it is now on many U.S. menus. I like to pair it with the famous Upstairs bread from Acme Bakery that is named for, and used at, the upstairs Cafe at Chez Panisse. But it also works nicely on a more common bread. I toast my bread carefully under the broiler, because my toaster just can’t seem to do the job right.
2 thick slices of good bread
Toast lightly and cut in half.
Drizzle on the toast.
1 avocado, quartered
Place a halved quarter on each bread half. Squash gently with a fork.
1 lemon, quartered
Squeeze over avocado.
Sprinkle over lightly.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)