Bacon and Avocado Sourdough Toast with Microgreens

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a wire rack for maximum crispiness.

Lay 6 strips of raw bacon onto the baking sheet in a single layer. Bake for 15-18 minutes until the fat has rendered and the bacon is deeply golden and crispy.

While the bacon is in the oven, wash 3 small radishes under cold water and slice them into paper-thin rounds using a sharp knife or mandoline.

Finely mince 1 tablespoon of fresh chives and set aside for the garnish.

Halve 2 ripe avocados and remove the pits. Scoop the green flesh into a medium mixing bowl.

Slice 1 fresh lemon in half. Squeeze the juice of half the lemon over the avocado, then add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Mash the avocado with a fork until it reaches your desired consistency—slightly chunky is best for texture on toast.

Brush both sides of 3 thick slices of sourdough bread with 1 tablespoon of olive oil. Place them on a small tray and slide them into the oven during the last 5-6 minutes of the bacon's cooking time, flipping once, until the edges are toasted and golden.

To assemble, spread a generous layer of the mashed avocado (roughly 1/3 of the mixture) onto each slice of warm toasted sourdough.

Top each toast with 2 strips of the oven-crisped bacon, breaking them in half if necessary to fit the bread.

Layer the sliced radishes over the bacon and top with a large pinch (about 1/3 cup) of fresh microgreens.

Finish the dish by sprinkling 1 teaspoon of red pepper flakes and the minced chives over the three portions. Squeeze the remaining half of the lemon over the greens for a final pop of acidity.