Avocado Toast Recipe

Heat a skillet or griddle over medium heat. Brush both sides of the sourdough slices lightly with olive oil. Melt butter in the skillet and toast bread 2–3 minutes per side until golden and crisp. Transfer to a plate and keep warm.

Combine basil, arugula, toasted pine nuts, grated Parmesan, garlic, lemon zest and salt in a food processor. Pulse to a coarse paste, then stream in the 4 tbs extra-virgin olive oil while processing until smooth but still slightly textured. Taste and adjust salt or lemon as needed. Set aside 2 tbs pesto for each slice of toast.

Halve and pit the avocados, scoop flesh into a bowl and mash with a fork until mostly smooth with some chunkiness. Stir in lemon juice, 3 tsp sea salt, 1 tsp black pepper and 1/4 tsp red pepper flakes. Taste and adjust seasoning. Keep covered until ready to assemble to prevent browning.

In a small bowl toss the baby arugula with 1 tsp olive oil, 1/2 tsp lemon juice, 1/8 tsp sea salt and 1/8 tsp black pepper. Halve the cherry tomatoes and thinly slice the radishes. Set vegetables and crumbled feta aside.

Bring a medium saucepan of water to a gentle simmer (not a rolling boil). Add 1 tsp white vinegar and 1/4 tsp sea salt. Stir to create a gentle whirlpool. Crack one egg into a small cup, then gently slide it into the center of the whirlpool. Poach 3–3.5 minutes for runny yolk (or 4–4.5 minutes for medium). Remove with a slotted spoon and drain on paper towel. Repeat with the second egg.

Spread about 2 tbs of house pesto over each slice of warm sourdough.

Divide the avocado mash between the two slices, spreading it evenly and leaving a small border at the edges.

Top each toast with a handful of dressed baby arugula, scatter halved cherry tomatoes and thin radish slices, then sprinkle crumbled feta evenly.

Carefully place one poached egg on each toast. Season eggs with a pinch of salt and a grind of black pepper. If desired, finish with microgreens or chopped chives and a light drizzle of olive oil.

Serve immediately, cutting into the toast to allow the yolk to run into the avocado and pesto layers.