Avocado Toast Recipe

Prepare and toast

Brush both sides of the sourdough slices lightly with olive oil (about 1/2 tbs per side) and spread the tsp of butter on one side of each slice. Toast in a skillet over medium heat or in a toaster oven until golden and crisp, about 2–3 minutes per side in a skillet or 3–5 minutes in a toaster oven. Remove and keep warm.

Pit and mash the avocado

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Mash with a fork to a chunky but spreadable consistency (small lumps are desirable).

Season the spread

Add the lemon juice, 3/4 tsp of the sea salt (reserve the rest for finishing), 1/4 tsp black pepper, crushed red pepper flakes, and 1 tsp extra-virgin olive oil. Mix until combined. Taste and adjust seasoning, adding more salt or lemon if needed. Fold in chopped cilantro if using.

Prepare optional toppings

If using eggs: cook soft-boiled eggs (6–7 minutes in boiling water, then an ice bath) or fry eggs sunny-side up in a nonstick skillet with a little oil until whites are set and yolks still runny, seasoned with a pinch of salt and pepper. Halve cherry tomatoes. Crumble feta if using.

Assemble the toasts

Divide the avocado spread evenly between the two toasted sourdough slices (about 3/4 cup spread per slice). Top each with microgreens/arugula, halved cherry tomatoes, crumbled feta, and an egg if desired. Sprinkle everything bagel seasoning and the remaining sea salt (about 1/4–1/2 tsp total to taste) and a crack of black pepper. Drizzle a few drops of extra-virgin olive oil over each toast.