Breakfast bruschetta by chef Nigella Lawson

This is quick to make, absurdly easy in fact. The strange thing is that it is as easy to eat, even first thing.

For US cup measures, use the toggle at the top of the ingredients list.

To make the tomato bruschetta, drizzle most of the olive oil over each piece of toast and top with the chopped tomatoes.

Now, season with salt and pepper to taste, before drizzling the remaining few drops of oil on top, and you're done.

To make the avocado bruschetta, cut the avocado in half; scoop the flesh into a bowl, along with the lime juice, then mash roughly, using a fork, and season to taste.

Spread clumpingly on each waiting piece of toast and sprinkle with the parsley.