Avocado Toast Recipe

Toast the sourdough

Preheat a skillet over medium heat or use a toaster. Spread 1 tbs butter evenly on both slices of sourdough (or brush lightly with 1 tsp olive oil). Toast the bread until golden-brown and crisp on both sides, about 2–3 minutes per side in a skillet or 2–3 cycles in a toaster. Keep warm.

Prepare the avocado

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork to a slightly chunky texture. Stir in 1 tsp lemon juice, 1 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning; add more lemon or salt if desired. Keep at room temperature.

Assemble the relish

If your pickled Fresnos are whole, finely chop enough to yield 2 tbsp. If the relish seems thick, stir in up to 1 tsp pickle brine to loosen. Set aside.

Cook over-easy eggs

Heat a nonstick skillet over medium-low heat and add 1 tsp butter and 1/2 tsp neutral oil (the oil helps prevent burning). Crack the two large eggs into the pan, spacing them apart. Season with a light pinch of salt (about 1/8 tsp). Cook gently until whites are mostly set, about 2–3 minutes. Carefully flip each egg with a spatula and cook 20–45 seconds for over-easy (yolk still runny). Remove from pan and keep warm. If you prefer slightly more set yolks, cook 60 seconds after flipping.

Build the toast

Spread the mashed avocado evenly over the two toasted sourdough slices, dividing the mash between them.

Add eggs and relish

Place one over-easy egg on top of each avocado-covered slice. Spoon 1 tbsp pickled Fresno relish over each egg (or divide the 2 tbsp relish evenly).

Cheese, seasoning & lemon

Sprinkle 1 tbsp freshly grated Parmesan over both toasts (about 1/2 tbsp per slice) so it lands on the avocado and egg. Finish with a generous pinch of everything bagel seasoning (about 1/2 tsp per toast) and a light squeeze of the lemon wedge over each serving. Add microgreens or chopped cilantro if using.

Serve with your choice of side: a simple mixed greens salad tossed in a light vinaigrette (about 1 cup) or 1/2 cup roasted baby potatoes. Plate alongside the toasts and enjoy immediately while eggs are warm and yolks are runny.