Avocado Toast Recipe

Prepare avocado

Cut avocados in half, remove pits and scoop flesh into a bowl. Add lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Mash with a fork to a chunky consistency and set aside.

Slice tomato

Slice the tomato into 4 thin rounds (about 3–4 mm thick). Lightly season both sides with a pinch of salt and set on paper towel to drain excess juice.

Toast bread

Toast the 4 slices of multigrain bread until golden and crisp (use a toaster or oven at 200°C / 400°F for 4–6 minutes). If desired, brush lightly with 1 tsp olive oil while warm.

Fry eggs

Heat a nonstick skillet over medium heat and add butter or oil. Crack two eggs into the skillet. For sunny-side-up: cook until whites are set but yolks still runny, about 2–3 minutes, covering the pan for 30–45 seconds to help set whites. For over-easy: cook 2 minutes then carefully flip and cook 15–30 seconds more. Season eggs with a pinch of salt and pepper while cooking.

Assemble toasts

Spread a generous portion of mashed avocado onto each toasted slice (about 2/3 cup mashed avocado divided across 4 slices). Top each with a tomato slice, then place a fried egg on two of the toasts (one egg per toast) or divide eggs as preferred. Tuck 2–3 basil leaves under or atop each assembled toast. Drizzle about 1/2 tbsp balsamic vinegar over the toasts (or use a balsamic reduction if available). Finish with a light drizzle of remaining olive oil and a crack of black pepper.

Prepare potatoes

If using baby potatoes, halve or quarter them so pieces are roughly 1–1.5 inches. If using larger Yukon gold, cut into 1/2–3/4 inch cubes. Place potatoes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer 6–8 minutes until just tender but not falling apart. Drain and let steam-dry for 1–2 minutes.

Cook potatoes

Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Add diced onion and sauté 2–3 minutes until translucent. Add the parboiled potatoes in a single layer, season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika and 1/2 tsp dried oregano. Mince or press garlic and add to the pan. Cook potatoes, stirring and turning occasionally, until golden brown and crispy on most sides, about 8–10 minutes.

Finish potatoes

Taste and adjust seasoning. Stir in chopped parsley if using and remove from heat. Keep warm until ready to serve alongside the toasts.