Smashed Avocado Toast Recipe

Prep and toast

Preheat a skillet or grill pan over medium-high heat. Lightly brush both sides of the Stinson sourdough slices with olive oil (and butter if using). Toast for about 2–3 minutes per side until golden and crisp with good char marks. Transfer to a plate and keep warm.

While the bread toasts, place thinly sliced red onion in a small bowl or jar. Add apple cider vinegar, water, sugar, and 1/4 tsp salt. Stir to dissolve sugar. Let sit at room temperature for at least 10 minutes (longer if you prefer milder onion). Drain just before assembling, reserving a little pickling liquid to moisten if needed.

Cook eggs

Place 4 eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil, then immediately remove from heat, cover, and let sit for 10 minutes for firm-yolk hard-boiled eggs. Transfer to an ice bath for 5 minutes, then peel.

Make eggy salad

Chop the peeled eggs roughly and place in a bowl. Add mayonnaise, Dijon mustard, chopped chives, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to combine into a slightly chunky, creamy egg salad. Taste and adjust seasoning.

Halve and pit the avocados. Scoop flesh into a bowl and add lime juice, 1 tsp sea salt, 1 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes. Using a fork, roughly mash leaving some texture. Taste and adjust seasoning—add more lime or salt if desired.

In a small bowl toss frisée with 1 tsp olive oil, 1 tsp lemon juice, 1/8 tsp salt, and 1/8 tsp black pepper. Mix in chopped dill and chopped cilantro, reserving a few whole cilantro leaves for garnish.

Spread a thin layer of butter (optional) on each toasted sourdough slice. Divide the smashed avocado evenly among the 4 slices, spreading to edges. Spoon about 2 tbs of Christin's eggy salad onto two of the slices (or distribute evenly across all slices if serving family-style). Top each slice with a few pieces of pickled red onion.

Pile a small handful of the dressed frisée and herb mixture onto each toast. Sprinkle flaky sea salt and a small pinch of extra black pepper. Garnish with reserved cilantro leaves and microgreens if using.

Serve immediately while toast is crisp. Offer extra lime wedges and hot sauce at the table.