Smashed Avocado Recipe

Prepare sourdough

Place the 2 sourdough slices in a toaster or under a preheated broiler/oven at 200°C (400°F). Toast to golden-brown and crisp edges, about 2–4 minutes depending on your appliance. Remove and set on a plate.

Pit and mash avocado

While the bread toasts, cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a medium bowl.

Season avocado

Add 1 tsp lemon juice, 1 tsp olive oil, 1 tsp sea salt, 1 tsp freshly ground black pepper, and 0.25 tsp red pepper flakes to the avocado. Mash with a fork until you reach a slightly chunky, spreadable texture. Taste and adjust salt, pepper, or lemon as preferred. Stir in chopped cilantro/parsley if using.

Assemble

Generously spread the smashed avocado evenly over the two toasted sourdough slices. Sprinkle 0.5 tsp everything bagel seasoning if using and a few halved cherry tomatoes on top or on the side.

Choose egg style

Decide how you want the eggs cooked: sunny-side up, over-easy, soft-boiled, or scrambled. The following steps cover pan-cooked options (sunny-side, over-easy, or scrambled).

Pan and heat

Heat a 8–10 inch nonstick skillet over medium-low to medium heat. Add 1 tsp butter or oil and let it warm until shimmering but not smoking, about 30 seconds.

Sunny-side up or over-easy

Crack the two eggs into a small bowl one at a time and gently slide them into the skillet. For sunny-side up: season eggs with 0.25 tsp salt and 0.125 tsp pepper. Cook undisturbed until whites are set but yolks are still runny, about 2–3 minutes. For over-easy: when whites are mostly set (about 2–3 minutes), gently flip each egg with a spatula and cook 10–20 seconds more for a runny yolk, or longer for medium/firm yolk.

Scrambled

If scrambling, whisk the eggs with the salt and pepper until blended. Pour into the warmed pan and let sit 10–15 seconds until edges set. Gently push cooked edges toward the center, repeat until softly set but still moist, about 1–2 minutes, then remove from heat.

Rest

Transfer cooked eggs to the avocado toast (one egg per slice or both on one slice if you prefer). If you cooked sunny-side or over-easy, let them rest 10–15 seconds to settle.

Finish with a final grind of black pepper and an optional pinch of extra sea salt to taste. Scatter microgreens or baby arugula on top or to the side, and drizzle a small extra-virgin olive oil if desired.

Serve immediately while toast is crisp and eggs are warm. Estimated plating: one slice of smashed avocado topped with one egg per person (this recipe yields two servings).