Avocado Toast Recipe

Toast bread

Preheat a skillet over medium heat or preheat a toaster. Spread 1/2 tbs butter evenly on each bread slice. Toast bread in skillet 2–3 minutes per side until golden and crisp, or toast to preference in a toaster.

Prepare avocado

Halve, pit and scoop avocado into a bowl. Mash with a fork until slightly chunky. Stir in lemon juice, 1/2 tsp kosher salt, 1/4 tsp black pepper and red pepper flakes. Taste and adjust seasoning.

When bread is warm, spread mashed avocado evenly across both slices right before assembly to keep toast crisp.

Cook bacon in a cold skillet over medium heat, flipping occasionally, until crisp, about 8–10 minutes. During the last minute, brush each slice with maple syrup and let it sizzle to glaze. Transfer bacon to a paper-towel lined plate. Break each slice in half for topping.

In a medium skillet over medium heat, add 1 tbs butter. Add sliced andouille and cook 3–4 minutes until browned and aromatic. Remove 1–2 slices to the side for garnish if desired.

Reduce heat to medium-low. Add the remaining 1 tbs butter (if pan is dry) and sprinkle in 1 tbs flour. Whisk constantly to cook the roux 1–2 minutes without burning, until it becomes lightly golden.

Gradually whisk in chicken stock and then half-and-half until smooth. Simmer 2–3 minutes until slightly thickened.

Stir in Cajun seasoning, smoked paprika, hot sauce, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm on very low heat until ready to assemble. The gravy should be pourable but coat the back of a spoon; add up to 1 oz more stock if too thick.

For eggs any style: Heat a nonstick skillet over medium and add 1 tsp oil or butter. For sunny-side up: crack eggs into skillet, cook until whites are set but yolks still runny, about 2–3 minutes; cover the pan for 30–45 seconds if whites aren’t fully set. For over-easy: cook until whites set, flip gently and cook 15–20 seconds. For scrambled: whisk eggs with 1/8 tsp salt and pepper and cook, stirring, until soft curds form. Season to taste.

Place the two toasted, buttered bread slices on plates. Divide the mashed avocado evenly between slices and spread to edges.

If using bacon: arrange glazed cider house bacon pieces atop the avocado. If using andouille gravy: spoon hot Cajun gravy with sausage over the avocado—reserve some sausage pieces to place on top for texture.

If adding eggs: place the prepared eggs on top of each avocado toast (one egg per slice). If using scrambled eggs, divide evenly.

Sprinkle crumbled cotija or feta and microgreens or chives over the toasts. Finish with a light grind of black pepper and an extra pinch of flaky sea salt if desired.

Serve immediately while toast is crisp and gravy (if used) is warm. Enjoy.