Avocado Toast Recipe

Toast the bread

Place the 2 slices of Dave's Killer Good Seed Toast in a toaster and toast until golden and crisp to your preference (about 2–4 minutes). Alternatively, toast under a broiler or in a skillet.

Prepare avocado

While the bread toasts, cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Add 1 tablespoon extra virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Mash with a fork to a slightly chunky spreadable consistency. Taste and adjust salt or lemon as desired.

Assemble avocado toast

When the toast is ready, divide the avocado mash evenly and spread over each slice. Drizzle a scant additional 1/2 teaspoon extra virgin olive oil over both slices (optional). Sprinkle the chopped cilantro evenly over both toasts. If you prefer, finish with a small pinch of sea salt and a grind of black pepper to taste.

Cook the eggs (suggested: sunny-side or over-easy)

Heat a nonstick skillet over medium-low heat and add 1 teaspoon unsalted butter or olive oil. When butter foams (or oil shimmers), crack the 2 large eggs into the pan, spacing them slightly apart. Season with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper. For sunny-side-up: cover the pan with a lid and cook until whites are set but yolks remain runny, about 3–4 minutes. For over-easy: cook until whites are mostly set, gently flip using a spatula, and cook 20–30 seconds more for a runny yolk. Remove eggs from the pan and drain briefly on paper towel if desired.

Top the toast with eggs

Place one cooked egg on top of each avocado-covered toast. If yolks break, use them to add richness to the avocado. Finish with an extra pinch of sea salt and a grind of black pepper if desired.

Rinse 1 cup mixed berries and drain well. If using strawberries, hull and quarter larger berries. Place berries in a small bowl and, if desired, sprinkle with 1/2 teaspoon lemon zest to brighten flavor. Serve the berries alongside the avocado toast and eggs.