Avocado Toast Recipe

Prepare and toast bread

Brush both sides of the multigrain bread lightly with olive oil (or spread butter). Toast in a toaster or in a 375°F (190°C) oven until golden and crisp, about 4–6 minutes. Keep warm.

While bread toasts, place thinly sliced red onion in a small bowl. Stir together apple cider vinegar, warm water, sugar and 1/2 tsp salt until sugar dissolves. Pour over onions, press down so they’re submerged, and let sit at room temperature for at least 10 minutes (can be made ahead and refrigerated up to 1 week). Drain before using.

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork until mostly smooth but slightly chunky. Add lime juice, 1 tsp sea salt, black pepper and chopped cilantro if using. Taste and adjust seasoning. Keep covered to prevent browning until assembly.

Prepare toppings: very thinly shave radish (use a mandoline or vegetable peeler) and thinly slice the fresno chili, removing seeds if you want less heat. Lightly toast pepitas in a dry skillet over medium heat, stirring, until they pop and smell nutty, about 2–3 minutes. Set aside to cool.

Heat a small nonstick skillet over medium-low heat. Add butter or oil and let it shimmer. Crack the egg into a small bowl, then gently slide into the skillet. Cook slowly until the whites are set but yolk remains runny, 3–4 minutes. For a slightly set top, cover the pan for the last 30–45 seconds. Season with 1/8 tsp salt and a pinch of pepper. Remove from pan and keep warm.

Spread the mashed avocado evenly over each toasted bread slice, dividing the mixture between the two slices.

Top avocado with a few pieces of pickled red onion (drained), arrange shaved radish and sliced fresno chili across the toast, and scatter toasted pepitas and microgreens if using.

Carefully place the sunny egg on one or both toasts. If adding the optional house cured salmon, layer the salmon slices on the avocado before placing the egg, then finish with a squeeze of lemon over the salmon.

Season the finished toasts with an extra pinch of flaky sea salt and a grind of black pepper. Serve immediately.