Avocado Toast Recipe
smashed avocado, seed dukkah, micro sprouts, heirloom tomato, citrus, seeded wheat, served with breakfast potatoes
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Ingredients
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Avocado toast
Breakfast potatoes
Method
Avocado toast
Toast bread
Preheat a skillet or toaster. Lightly butter both sides of the seeded wheat bread slices (about 1 tsp butter total). Toast in a skillet over medium heat 2–3 minutes per side until golden and crisp, or use a toaster to your preferred level. Remove and set aside on a rack so they stay crisp.
Prepare avocado
Halve and pit the ripe avocados. Scoop the flesh into a medium bowl. Add 1 tablespoon fresh lemon juice, 1 teaspoon olive oil, 3 pinches fine sea salt, and 1 teaspoon freshly ground black pepper. Using a fork, smash the avocado to a rustic, slightly chunky consistency — leave some small pieces for texture. Taste and adjust seasoning with more lemon or salt if needed.
Assemble toast
Divide the smashed avocado between the two toasted seeded wheat slices and spread evenly. Arrange thin slices of heirloom tomato over the avocado. Sprinkle 1 tablespoon of seed dukkah on each slice (2 tbs total) so seeds and spice adhere to the avocado. Add microgreens (about 1/4 cup per toast) on top, and place citrus wedges on the side or gently squeeze a little extra citrus juice over the finished toast for brightness.
Breakfast potatoes
Par-cook potatoes (optional for speed)
If you prefer faster pan time, microwave the diced potatoes in a covered bowl with a splash of water for 3 minutes, or parboil in simmering water for 4 minutes until just tender but not falling apart. Drain and pat dry. If you skip this step, increase pan time to achieve tenderness.
Cook potatoes
Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 teaspoon butter. When shimmering, add the diced potatoes in a single layer. Let them sit undisturbed for 3–4 minutes to develop a golden crust, then stir or flip pieces and continue to cook, 8–10 minutes total, until golden and tender.
Add aromatics & seasoning
When potatoes are nearly done (after about 6–8 minutes), add the finely diced onion and cook 3–4 minutes until softened. Add minced garlic, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme or oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir to combine and cook another 1–2 minutes so the spices bloom and garlic is fragrant. Taste and adjust seasoning.
Finish potatoes
Remove from heat and stir in 1 tablespoon chopped fresh parsley if using. Transfer to a serving dish and keep warm while you assemble the toast.