Avocado Toast Recipe

Toast bread

Brush both sides of the bread slices lightly with 2 tbs olive oil (or brush one side only if preferred). Toast in a skillet over medium heat 2–3 minutes per side until golden and crisp, or use a toaster/oven at 425°F (220°C) for 4–6 minutes until edges are toasted. If using butter, spread about 1 tsp butter on warm toasts immediately for extra flavor.

Halve, pit and scoop the avocado flesh into a bowl. Add 1 tsp lemon juice, 1 tsp sea salt, 1/2 tsp cracked black pepper and optional 1/4 tsp red pepper flakes. Mash with a fork until mostly smooth with some small chunks remaining. Taste and adjust seasoning — add another pinch of salt or a few drops of lemon if needed.

Finely dice the tomato and 1/4 of the red onion (or shallot). Combine in a small bowl with 1 tbsp chopped cilantro, 1/2 tsp lime juice, 1 tsp olive oil, 1/4 tsp sea salt and 1/8 tsp cracked pepper. Toss gently and let sit 5 minutes to marry flavors. Drain any excess liquid if the tomato is very watery so the toast won't get soggy.

Fry eggs

Heat a nonstick skillet over medium heat and add 2 tsp butter or neutral oil. When the fat shimmers, crack in the eggs (work in two batches if necessary to avoid crowding). Fry until whites are set but yolks still runny, about 2–3 minutes for sunny-side up. For over-easy, cook 2 minutes then gently flip and cook 20–30 seconds more. Season the eggs with 1/4 tsp sea salt and 1/8 tsp cracked black pepper while cooking.

Spread a generous layer of the mashed avocado on each toasted slice (about 1/2 avocado per slice). Spoon a small spoonful (about 1–2 tsp) of the rustic salsa over the avocado on each toast, distributing evenly.

Top each prepared toast with one fried egg. Sprinkle each slice with a pinch of flaky sea salt (about 1/8 tsp) and a little freshly cracked black pepper to finish. If desired, add extra red pepper flakes or a drizzle of olive oil.

Serve immediately while toast is still warm and eggs are hot. Enjoy.