Avocado Toast Recipe
Multigrain bread, fried egg and fresh guacamole.
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Ingredients
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Toast & Bread
Fresh Guacamole
Eggs & Garnish
Method
Toast & Bread
- 1
Prepare and toast bread
Bring bread to room temperature if chilled. Lightly butter both sides of each multigrain slice with 1 tablespoon unsalted butter. Heat a skillet or griddle over medium heat and add 1 teaspoon olive oil. Toast the bread slices 2–3 minutes per side until golden brown and crisp. Remove and keep warm.
Fresh Guacamole
- 2
Make guacamole
Halve and pit the avocado, scoop flesh into a medium bowl. Mash with a fork to a chunky consistency. Immediately add 1 teaspoon lime juice to prevent browning and brighten flavor. Stir in 2 teaspoons finely minced red onion, quartered cherry tomatoes, 1/2 seeded and minced jalapeño, 1 tablespoon chopped cilantro, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Taste and adjust salt or lime as needed. Keep covered until ready to assemble.
Eggs & Garnish
- 3
Fry the eggs
Heat a nonstick skillet over medium-low. Add 1 teaspoon unsalted butter and swirl to coat. Crack 2 large eggs into the pan, spacing them apart. Cook until whites are set but yolks remain runny, about 3–4 minutes for sunny-side-up; cover for 30–45 seconds if you prefer slightly cooked yolks. For over-easy, flip gently after whites set and cook 15–20 seconds. Season eggs with a pinch of flaky sea salt and 0.1 teaspoon cracked black pepper while cooking.
- 4
Assemble avocado toast
Spread an even layer of the fresh guacamole onto each warm toasted multigrain slice (about half the guacamole per slice). Place one fried egg on top of each slice. Sprinkle 0.5 teaspoon everything bagel seasoning (optional) and a light pinch of flaky sea salt over the eggs. Garnish with a small extra sprinkle of chopped cilantro or a few halved cherry tomatoes if desired.
- 5
Serve
Serve immediately while toast is warm and eggs are at desired doneness. Provide lime wedges on the side if guests want extra acidity.