Avocado Toast Recipe
grilled sourdough | 2 over easy eggs | parmesan | pickled fresno relish | everything seasoning | lemon | choice of side
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Toast & Avocado
Eggs
Pickled Fresno Relish
Finishes & Garnish
Choice of Side (select one)
Method
Pickled Fresno Relish
- 1
Quick-pickle fresno
Combine the sliced fresno chile and finely chopped red onion in a small bowl. Stir in rice vinegar, water, sugar and 1/4 tsp kosher salt until sugar dissolves. Let sit at room temperature at least 10 minutes while you prepare other components. Can be made ahead and chilled for up to 2 days.
Toast & Avocado
- 2
- 3
Prepare avocado spread
Halve the avocado, remove pit and scoop flesh into a bowl. Add 1 tablespoon lemon juice, 1 tsp olive oil, 1 tsp kosher salt, and 1/4 tsp black pepper. Mash with a fork to a spreadable but slightly chunky consistency. Taste and adjust seasoning or lemon to preference.
Eggs
- 4
Cook over-easy eggs
Heat a nonstick skillet over medium heat and add 1 tsp butter or oil. Crack two eggs into the pan (or crack into a small bowl and slide in). Cook until whites are mostly set, about 2 minutes, then gently flip with a spatula and cook 30–45 seconds for runny yolks (longer if you prefer firmer yolks). Season with 1/4 tsp salt and 1/8 tsp pepper. Remove from heat.
Assembly & Finishes
- 5
Assemble avocado toast
Spread the mashed avocado evenly over both grilled sourdough slices.
- 6
- 7
Finish and garnish
Sprinkle 1 tablespoon grated Parmesan over the avocado and egg (1 tbsp per slice) and then dust everything seasoning (about 1/2 tsp per slice, total 1 tsp). Add microgreens or chopped chives if using and a squeeze of lemon to taste.
- 8