Avocado Toast Recipe

Preheat and toast

Brush both sides of the sourdough slices lightly with the olive oil (and butter if using). Heat a skillet or grill pan over medium-high heat and toast the bread 2–3 minutes per side, or until golden-brown and crisp. Alternatively, toast in a toaster until lightly browned. Keep warm.

When toasting is done, set bread on a cutting board. If you like, rub a cut garlic clove over one side for extra flavor before spreading guacamole.

Prepare guacamole

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Mash with a fork to a chunky-smooth texture. Add lime juice, minced red onion, chopped cilantro, diced tomato (if using), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning — the total salt called for in ingredients (3 tsp) includes salt used later; start with the amounts here and increase to preference.

Cover guacamole with plastic wrap pressed directly on the surface if not using immediately to prevent browning. Keep at room temperature while you cook the eggs and toast to preserve texture.

Cook eggs (recommended: sunny-side or over-easy)

Heat a nonstick skillet over medium-low and add a light film of oil or butter. Crack the eggs into the pan without crowding. Season each with a pinch of salt and pepper. For sunny-side: cook gently 2–3 minutes until whites are set but yolks still runny; cover with a lid for the last 30–45 seconds to set whites without flipping. For over-easy: cook 1–2 minutes until whites mostly set, flip carefully and cook 10–20 seconds for a runny yolk. Remove eggs to a plate.

Assemble toast

Spread an even layer (about 1/2 cup total) of guacamole across the two toasted slices (roughly 1/4 cup per slice). Place a cooked egg on each slice.

Add pickled jalapeños & Parmesan

Scatter sliced pickled jalapeños across each egg (about 1 tablespoon per slice), then grate (or shave) 1 tablespoon of Parmesan over each piece of toast so the cheese warms slightly from the egg and toast.

Finish with a pinch of chili flakes if using, and garnish with microgreens or chopped chives. Taste and add additional salt/pepper as desired.