This is pretty much my idea of a perfect lunch, especially when served alongside scrambled eggs.
Just slice half an avocado and layer onto country-style oat bread (you can also mash up the avocado with a bit of olive oil). Top with a big squeeze of lemon and a sprinkling of fancy salt (I used Dean & Deluca Fleur De Sel).
Speaking of Dean & Deluca, how gorgeous are these pewter salt cellars ($28 each) in grape leaf, pear, and (my favorite) oyster?
