Avocado Toast Recipe

Prepare and toast bread

Brush both sides of the two sourdough slices lightly with 1 tablespoon olive oil. Sprinkle 1/4 tsp salt evenly over the bread. Toast the slices in a preheated skillet over medium heat (2–3 minutes per side) until golden and crisp, or use a toaster/oven set to medium-high for 4–6 minutes until edges are crispy. Remove and set aside on a plate.

Prep the avocado

Cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl.

Season and mash

Add 1 teaspoon fresh lemon juice, 1/2 tablespoon extra virgin olive oil, 1/4 tsp salt, and 1/4 tsp black pepper to the avocado. Using a fork, mash to your preferred texture — mostly smooth with some small chunks for bite. Taste and adjust seasoning (add up to 1/4 tsp more salt or more lemon juice if desired).

Assemble on toast

Divide the mashed avocado evenly between the two toasted bread slices. Spread into an even layer about 1/4–1/2-inch thick, pressing slightly so it adheres to the toast.

Finish each slice with a light sprinkle of everything bagel seasoning (about 1/4 tsp per slice), a pinch of red pepper flakes if you want heat (use sparingly), and scatter microgreens or chopped herbs (about 1/2 tablespoon per slice). For a final touch, drizzle a small amount of extra virgin olive oil (optional, about 1/4 tsp per slice).

Serve immediately while toast is still warm and crisp. If not serving right away, assemble just before serving to keep toast from getting soggy.