Avocado Toast Recipe
sourdough bread, roasted grape tomatoes, balsamic glaze, mashed avocado, microgreens, bacon & two fried eggs (substitute smoked salmon for bacon add $4.00) GF bread available on request
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Ingredients
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Toast & Bread
Roasted Grape Tomatoes
Mashed Avocado
Eggs & Bacon
Finishing & Garnish
Method
Toast & Bread
- 1
Prepare and toast bread
Preheat a skillet or grill pan over medium-high heat. Lightly brush both sides of the sourdough slices with 1 tablespoon olive oil. Place bread on the hot pan and grill 1.5–2 minutes per side, until golden and slightly charred. Sprinkle the toasted slices with 1 teaspoon coarse sea salt. If using gluten-free bread, follow the same toasting method.
Roasted Grape Tomatoes
- 2
Roast tomatoes
Preheat oven to 400°F (200°C) or use a small skillet. Toss 1 cup grape tomatoes with 1 teaspoon olive oil, 1 teaspoon balsamic vinegar, a pinch of salt and pepper. Spread on a small rimmed sheet pan or ovenproof skillet and roast 10–12 minutes until skins begin to blister and burst. If using a skillet, sauté over medium-high heat until blistered, about 6–8 minutes. Set aside warm.
Mashed Avocado
- 3
Make avocado spread
Halve and pit the ripe avocado. Scoop flesh into a bowl and mash with a fork until mostly smooth with a few chunks. Stir in 1 teaspoon fresh lemon juice, a pinch of salt, a pinch of black pepper, and 1/8 teaspoon red pepper flakes. Taste and adjust seasoning. Keep covered to prevent browning while finishing other components.
Eggs & Bacon
- 4
Cook bacon (or prepare smoked salmon)
For bacon: heat a medium skillet over medium. Add 1/2 teaspoon olive oil and 2 bacon slices. Cook 3–5 minutes per side until crisp to your liking. Transfer to a paper towel-lined plate to drain and keep warm. For the smoked salmon option: portion 2 oz smoked salmon and set aside at room temperature; do not cook.
- 5
Fry eggs
In the same skillet used for bacon (wipe out any excess grease if too much), reduce heat to medium-low and add 1 teaspoon unsalted butter until foaming. Crack 2 large eggs into the skillet and cook until whites are set but yolks remain runny, about 2–3 minutes for sunny-side-up. If you prefer over-easy, cook 1–2 minutes then gently flip and cook 20–30 seconds more. Season eggs lightly with salt and pepper. Keep warm.
Assembly & Garnish
- 6
Assemble avocado toast
Place the two toasted sourdough slices on plates. Divide the mashed avocado evenly between the slices and spread to the edges. Top each slice with equal portions of roasted grape tomatoes.
- 7
Add protein and finish
Tear each bacon slice in half and arrange over the tomatoes (or place smoked salmon on top if using). Gently place one fried egg on each slice. Drizzle 1 tablespoon balsamic glaze evenly over both toasts, then a light drizzle of 1/2 teaspoon extra-virgin olive oil. Scatter 1/4 cup microgreens across both slices. Finish with flaky sea salt and freshly ground black pepper to taste.
- 8
Serve
Serve immediately while eggs are warm and yolks are runny. Recommend cutting each toast in half for easier eating.