Avocado Toast Platter Recipe

Combine the diced roma tomatoes, finely diced white onion, chopped cilantro and minced jalapeño in a medium bowl. Add the lime juice and 1/2 tsp salt, stir to combine. Taste and adjust salt or lime as needed. Let sit at room temperature while you prepare remaining components (at least 10 minutes) so flavors meld.

If using fresh potato, peel (optional) and shred then squeeze out excess moisture in a clean kitchen towel. If using thawed frozen, pat dry with paper towels.

In a bowl combine the shredded potato, grated onion (if using), 1 tsp flour, 3/4 tsp salt and 1/4 tsp black pepper; mix to distribute.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. For a single large patty or two small patties, press potato mixture into a compact cake and place in hot skillet. Cook until deep golden brown on the first side, 6–8 minutes without disturbing. Flip and cook another 5–6 minutes until crisp and cooked through. Remove to a paper towel-lined plate and keep warm in a low oven (about 200°F/95°C) while you finish the rest.

While hash browns cook, place bacon strips in a cold skillet in a single layer; turn heat to medium. Cook, turning occasionally, until crisp or to desired doneness, about 8–12 minutes depending on thickness. Transfer bacon to paper towels to drain. Alternatively, bake bacon at 400°F (200°C) for 12–18 minutes on a lined sheet for even cooking.

Toast the 4 slices of sourdough until golden and crisp (use a toaster or oven broiler). While still warm, brush each slice lightly with olive oil and, if desired, rub with a halved garlic clove for extra flavor.

Halve and pit the avocados. Scoop flesh into a bowl and mash coarsely with a fork. Add 1 tbs lemon juice, 1 tsp sea salt and 1 tsp black pepper; mix to a chunky spread. Adjust seasoning to taste.

Spread about 1 oz (roughly 1 tbs) of goat cheese onto each toasted slice, leaving some toast showing for texture contrast. Divide the mashed avocado evenly among the 4 toasts, spreading on top of the goat cheese layer. Top each toast with a small handful of baby arugula.

Choose your preferred style for the two eggs (fried, scrambled, poached or soft-boiled). For fried eggs: heat 1 tsp oil or butter in a nonstick skillet over medium heat. Crack eggs into the pan and cook until whites are set but yolks still runny for sunny-side or 2–3 minutes per side for over-easy/medium. Season with a pinch of salt and pepper. For scrambled: whisk eggs with a pinch of salt and cook low and slow, stirring, until creamy. For poached: bring a pot of water with a splash of vinegar to a gentle simmer and poach 3–4 minutes.

Keep eggs warm and ready to place on the toasts or on the platter.

Arrange the four avocado toasts on a large serving platter or two plates. Place the cooked eggs (one per two toasts or as preferred) on top of two of the toasts or alongside — serve eggs any style per guest preference.

Scatter pico de gallo over two toasts or serve in a small bowl on the platter so guests can add as desired. Lay the bacon strips alongside the toasts. Add the warm hash browns to the platter.

Finish with a light sprinkle of smoked paprika or red pepper flakes over the hash browns and eggs if using, and garnish the toasts with remaining cilantro or microgreens. Serve immediately.