Smashed Avocado Toast Recipe

Grill toast

Brush both sides of multigrain bread slices lightly with 1 tablespoon olive oil and sprinkle 1/4 teaspoon salt on one side. Grill or toast on a hot pan or grill pan over medium-high heat 2–3 minutes per side until golden and crisp. Set aside on a rack so bottoms stay crisp.

In a small bowl combine 1/2 cup ricotta, 1/2 teaspoon lemon zest, 1/2 teaspoon lemon juice and 1/8 teaspoon black pepper. Stir until smooth and season to taste. Spread about 2 tablespoons of the ricotta mixture evenly over each grilled toast slice.

Halve and pit 1 ripe avocado (for spread). Scoop flesh into a bowl and mash with a fork until slightly chunky. Stir in 1 tablespoon lime juice, 1 tablespoon finely diced shallot, 1 teaspoon chopped cilantro, 1/4 teaspoon kosher salt and 1/8 teaspoon crushed red pepper flakes. Taste and adjust seasoning. Spoon and gently spread about 2–3 tablespoons of the smashed avocado over the ricotta layer on each toast.

Prepare water

Bring 4 cups of water to a gentle simmer in a wide shallow saucepan. Add 1 tablespoon white vinegar and reduce heat so there are faint ripples (not a rolling boil). Crack each of the 2 large eggs into small ramekins or cups.

Create a gentle whirlpool with a spoon, then slip one egg into the center. Poach for 3 minutes for a runny yolk (3.5–4 minutes for a slightly firmer yolk). Remove with a slotted spoon and drain briefly on paper towel. Repeat with the second egg. Keep eggs warm on a plate placed over a pot of warm water if needed.

Heat 1/2 tablespoon extra-virgin olive oil in a small skillet over medium-high heat. Add 6 cherry tomatoes and a pinch of salt. Cook, stirring occasionally, until skins blister and tomatoes soften, about 3–4 minutes. Remove from heat and set aside.

Slice 1/2 avocado thinly. Toss 1/2 cup spring mix with a light drizzle (about 1 teaspoon) of olive oil and a pinch of salt to dress.

In a small bowl whisk together 1/4 cup mayonnaise, 1 tablespoon chimichurri, 1/2 teaspoon minced garlic, 1/2 teaspoon lemon juice and 1/8 teaspoon salt until smooth. Transfer to a squeeze bottle or small spoon for drizzling.

Place the ricotta-and-avocado topped toasts on plates. Gently set one poached egg on top of each toast, positioning toward the center. Fan the sliced avocado alongside or partially over the egg. Spoon blistered cherry tomatoes onto the plate and scatter 1/4 cup local microgreens over the toasts and plate. Drizzle chimi-aioli over the eggs and toast (about 1 teaspoon per toast).

Finish with a light drizzle of 1/2 tablespoon extra-virgin olive oil split between the two toasts, a grind of freshly ground black pepper and a sprinkle of flaky sea salt to taste.

Serve immediately so the toast remains crisp and the yolks are runny.