Avocado toast has moved well beyond the breakfast table. With a few more substantial toppings, it can work just as well for brunch, a quick lunch or an easy meal at home.

The base is simple: good toasted bread and ripe avocado, roughly mashed rather than completely smooth. From there, eggs add protein and turn a slice of toast into something much more filling. Poached, soft-boiled and fried eggs all work, with a runny yolk creating its own sauce once the toast is cut.

Smoked salmon is another useful addition. Combined with avocado and a poached egg, it makes a straightforward brunch dish that needs little else apart from lemon, black pepper and fresh herbs.

For a vegetarian version, soft-boiled eggs can be paired with cucumber, feta and herbs such as dill or parsley. Seeds, chilli flakes, capers or a spoonful of mustard dressing can add extra flavour without requiring another cooked element.

The bread matters too. Sourdough and seeded loaves hold heavier toppings better than very soft bread and their crisp texture provides contrast with avocado and egg.

These combinations are particularly practical when several people want something different. Prepare the toast and avocado first, then put eggs, salmon, cheese, vegetables and herbs on the table so everyone can finish their own.

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