Jul 14 2026
Restaurants›Can Can Brasserie›Avocado Toast* Recipe

Avocado Toast* Recipe

Inspired by Can Can Brasserie
Time25m
Serves2

Make Avocado Toast* Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Toast base

Avocado spread

Toppings (choose all or some)

Finishes & seasoning

Method

Toast base

  1. 1

    preheat and prepare bread

    Preheat a skillet or grill pan over medium heat. Brush both sides of each bread slice lightly with olive oil (about 1/2 tbs per side). If using butter, spread a thin layer on one side after toasting for extra richness.

  2. 2

    toast bread

    Place bread slices in the hot skillet or on the grill pan. Toast until golden brown and crisp, about 2–3 minutes per side, pressing gently with a spatula for even contact. Remove and sprinkle lightly with 1/4 tsp coarse sea salt while still warm. Keep warm.

Avocado spread

  1. 3

    prepare avocados

    Halve the avocados, remove pits, and scoop flesh into a medium bowl.

  2. 4

    mash and season

    Using a fork or potato masher, mash the avocado to a slightly chunky consistency. Stir in 1 tbsp fresh lemon juice, 1 tsp extra-virgin olive oil, 1/2 tsp grated garlic, 1/2 tsp fine sea salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes (if using). Taste and adjust salt, lemon, or pepper to your preference.

  3. 5

    keep from browning

    If not using immediately, press plastic wrap directly onto the surface of the avocado mixture to minimize browning and refrigerate up to 1 hour.

Toppings (choose and prepare)

  1. 6

    prepare tomatoes and radish

    Halve the cherry tomatoes and thinly slice the radishes. Toss tomatoes with a pinch of salt and a light drizzle (about 1/2 tsp) of olive oil if desired.

  2. 7

    prepare eggs (optional)

    For soft-boiled eggs: bring a small pot of water to a gentle boil, add eggs and cook 6–7 minutes for jammy yolks. Transfer to an ice bath for 2 minutes, peel and halve. For fried eggs: heat 1 tsp olive oil in a small nonstick pan and fry eggs sunny-side-up until whites are set and yolks are cooked to preference (about 3–4 minutes for runny yolk).

  3. 8

    prep greens and herbs

    Rinse and dry microgreens or arugula. Roughly chop cilantro or parsley if using.

Assembly & finishing

  1. 9

    spread avocado

    Generously spread about 1/4 of the avocado mixture onto each warm toast slice, leaving a small border for structure.

  2. 10

    add toppings

    Top each avocado-covered toast with a combination of toppings: scatter halved cherry tomatoes, sliced radish, microgreens or arugula, and crumbled feta if using. Place a halved soft-boiled or fried egg on two of the slices if desired.

  3. 11

    finish and serve

    Sprinkle each toast with a pinch of flaky sea salt (about 1/8 tsp per slice), a small crack of freshly ground black pepper, and a light sprinkle of toasted sesame or hemp seeds. Drizzle each with about 1/4 tsp extra-virgin olive oil and a squeeze of lemon wedge if desired. Serve immediately.

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