Farmer's Avocado Toast Recipe

Preheat and prepare bread

Heat a grill pan or skillet over medium-high heat. Brush both sides of the sourdough slices lightly with 2 tablespoons olive oil. When the pan is hot and just smoking, grill the bread 1–2 minutes per side until deeply golden and slightly charred. Transfer to a wire rack to keep crisp.

While warm, season toasted bread lightly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Set aside for assembly.

Halve and pit the avocados, scoop flesh into a medium bowl. Add 1 tablespoon lime juice, grated garlic clove, 1/4 teaspoon crushed red pepper flakes, 1 tablespoon sliced chives and 1/2 teaspoon sea salt.

Use a fork to roughly mash the avocado to a slightly chunky texture—leave some small pieces for texture. Taste and adjust seasoning with additional lime or salt if needed. Keep covered with plastic wrap (touched to surface) to prevent browning if not using immediately.

In a small bowl combine the sliced heirloom tomatoes, thinly sliced shallot, torn basil, 1 teaspoon sherry or red wine vinegar, 1 teaspoon olive oil and 1/4 teaspoon fine sea salt. Toss gently to coat and let sit 5–10 minutes to marry flavors.

Heat a nonstick skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon neutral oil (the oil raises the smoke point). When butter is foaming but not browned, crack in 4 large eggs, spacing them apart.

Cook eggs until whites are set but yolks remain runny, about 2.5–3 minutes for sunny-side-up. If you prefer edges crisped, spoon hot butter over whites. For slightly set tops without flipping, cover the pan for the last 30–45 seconds. Season each egg with a pinch of salt and pepper.

Whisk together 1/2 cup mayonnaise, grated garlic clove, 1 teaspoon fresh lemon juice, 1/4 teaspoon Dijon mustard, 1/8 teaspoon salt and a pinch of black pepper until smooth. Taste and adjust acidity or salt. Transfer to a small squeeze container or bowl for drizzling.

Spread a generous layer (about 3–4 tablespoons) of smashed avocado across each toasted sourdough slice, leaving a small border.

Top each avocado-covered toast with a portion of the heirloom tomato salad (about 1/2 cup per slice), arranging slices so they overlap attractively.

Place one fried egg on top of each assembled toast.

Drizzle about 1 teaspoon garlic aioli over each toast in a thin ribbon. Scatter microgreens or arugula if using, finish with a light dusting of flaky sea salt (about 1/8 teaspoon per toast) and a small pinch of lemon zest if desired.

Serve immediately so toast stays crisp and eggs remain warm and runny.