Avocado Toast Recipe

Toast the bread

Preheat a skillet or toaster. Toast 4 slices of Texas toast until golden and crisp on both sides (about 3–4 minutes per side in a skillet over medium heat, or 3–5 minutes in a toaster). Keep warm.

Prepare the avocado

Halve and pit the 2 avocados. Scoop flesh into a bowl and add 1 tbs fresh lime juice, 1 tbs olive oil, 1 tsp fine sea salt, and 1/2 tsp freshly ground black pepper. Smash with a fork to a chunky but spreadable texture. Taste and adjust seasoning as needed.

Quick-roast the corn

Heat a small skillet over medium-high heat with 1 tsp neutral oil. Add 1 cup corn kernels and 1/4 tsp salt. Cook, stirring occasionally, until kernels are lightly charred and fragrant, about 4–6 minutes. Remove from heat and set aside to cool slightly.

Quick-pickle the red onion

While corn roasts, place 1/2 thinly sliced red onion in a small jar or bowl. Add 3 tbs rice vinegar, 2 tbs warm water, 1 tsp sugar, and 1/2 tsp kosher salt. Stir or shake to combine, then let sit for at least 10 minutes (can be prepared up to 2 hours ahead). Drain lightly before using.

In a small bowl whisk together 2 tbs extra-virgin olive oil, 2 tbs fresh orange juice, 1 tbs fresh lemon juice, 1 tsp honey (or agave), 1/4 tsp salt, and 1/8 tsp black pepper until emulsified. Taste and adjust acidity or sweetness. Reserve a small amount (about 1 tbs) for drizzling over the eggs and the rest for the toast.

Cook sunny-side-up eggs

Heat a nonstick skillet over medium-low and add 1 tsp butter or oil. Crack 4 large eggs into the pan, spacing them so they don't touch. Cook gently until whites are set but yolks remain runny, about 3–4 minutes. Season each egg with a pinch of salt (about 1/16 tsp) and a grind of black pepper. For slightly set tops, cover the pan for 30–45 seconds, then remove.

Assemble on each toasted slice: spread about 1/4 of the smashed avocado evenly across each Texas toast slice, leaving a small border. Top the avocado with a generous spoonful (about 1/4 cup) of roasted corn, then scatter a few pickled red onion slices over the corn.

Arrange 3 very thinly shaved radish slices per toast and a small handful (about 1/4 cup) of microgreens on top. If using, lightly dust with a pinch (1/8–1/4 tsp) of smoked paprika.

Place one sunny-side-up egg on two of the toasts and one egg each on the other two (1 egg per toast). Drizzle about 1/2 tbs citrus dressing over each assembled toast and a little extra directly over the eggs if desired.

Finish with an extra light sprinkle of flaky sea salt and freshly ground black pepper to taste. Serve immediately while toast is warm and eggs are runny.