Avocado Toast Recipe

Preheat and prepare bread

Preheat oven to 400°F (200°C) or heat a large griddle/skillet over medium-high. Arrange sourdough slices in a single layer on a baking sheet if using the oven.

Brush both sides of each slice lightly with olive oil (about 1/2 tbs per slice). If using butter, spread a thin layer on one side before toasting for extra richness.

Toast in the oven 6–8 minutes, flip, and toast another 4–6 minutes until golden and crisp at the edges. If using a griddle or skillet, toast 2–3 minutes per side until deep golden and slightly charred. Transfer to a wire rack to keep crisp.

Halve and pit the avocados. Using a spoon, scoop flesh into a medium mixing bowl.

Add lemon juice, sea salt, black pepper, 1 tbs olive oil, and red pepper flakes (if using). Using a fork or potato masher, mash to a mostly smooth but slightly chunky texture (small pea-to-larger-pea sized pieces). Taste and adjust seasoning — add up to 1/2 tsp more salt or more lemon if needed.

Cover the bowl with plastic wrap pressed onto the surface of the avocado to minimize browning if not using immediately. Keep at room temperature for up to 1 hour or refrigerate up to 2 hours (bring back to room temp before assembling if chilled).

Divide the smashed avocado evenly among the 8 toasted sourdough slices (about 2 tbs per slice, more if desired). Spread it evenly, leaving a small border if preferred.

Sprinkle each slice with everything spice — approximately 1/2 tsp per slice (total about 4 tsp). Tap the shaker lightly so the seasoning distributes evenly.

Top each toast with a generous portion of sprouts/microgreens (about 1/4 cup per slice) arranged so they sit lightly on the avocado.

Finish with a light drizzle of olive oil (optional, ~1/2 tsp per toast), a pinch of flaky sea salt, and a quick crack of black pepper. Offer lemon wedges on the side for guests who want extra brightness.

Serve immediately so the toast stays crisp. For catering/large batches: assemble up to 10–15 minutes before service and keep assembled toasts on a single layer in a cool, dry place; do not stack.