Avocado Toast Recipe

Prep avocado

Cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a medium bowl. Add lemon juice, olive oil, 0.5 tsp sea salt, and 0.25 tsp black pepper. Mash with a fork to a spreadable but slightly chunky consistency. Taste and adjust seasoning (add remaining salt or pepper if desired).

Toast bread

Toast the two slices of multi-grain bread to your preferred level (medium golden recommended) in a toaster or under a broiler. If you like a richer flavor, brush one side lightly with 0.5 tsp olive oil before toasting or toast in a dry skillet for 1–2 minutes per side until crisp.

Assemble avocado toast

Spread the mashed avocado evenly over the warm toasted bread slices, using all avocado. Sprinkle remaining 0.5 tsp sea salt evenly across both slices and the remaining 0.25 tsp black pepper. If using, add a pinch (about 0.25 tsp) of red pepper flakes over each slice and top with microgreens or baby arugula (divide 0.25 cup between slices).

Choose egg style

Decide how you want the two eggs cooked: sunny-side up, over-easy, scrambled, or poached. The following directions provide quick guidance for fried (sunny-side or over-easy) and scrambled eggs. For poached eggs, see the optional note.

Fried eggs (sunny-side or over-easy)

Heat a nonstick skillet over medium-low heat. Add 1 tsp neutral oil and 1 tsp butter; allow butter to foam but not brown. Crack two eggs into a small bowl (crack separately to avoid shell). Gently slide eggs into the skillet. Season with 0.25 tsp salt and 0.125 tsp black pepper. For sunny-side up: cook undisturbed 3–4 minutes until whites are set but yolks still runny. For over-easy: once whites are mostly set (about 2–3 minutes), gently flip with a spatula and cook 15–30 seconds more for a runny yolk or 1 minute for medium yolk.

Scrambled eggs (alternative)

Crack eggs into a bowl, season with 0.25 tsp salt and a pinch of pepper, and whisk until blended. Heat skillet over medium-low, add 1 tsp butter, let melt and foam, pour in eggs. Stir gently with a spatula, pushing cooked egg from edges to center, until soft curds form, about 2–3 minutes. Remove from heat slightly before fully set—they will finish cooking off heat.

Poached eggs (optional)

Bring a wide shallow pot of water to a gentle simmer with 1 tbsp vinegar (optional, helps whites coagulate). Crack each egg into a small cup and gently slide into simmering water. Poach 3–3.5 minutes for runny yolks. Remove with a slotted spoon and blot briefly on paper towel.

Finish and serve

Place the cooked eggs atop the avocado-spread toasts—one egg per toast or both on one slice if preferred. Drizzle a tiny bit of olive oil (optional), sprinkle a few extra microgreens or cracked black pepper, and a pinch of sea salt to taste. Serve immediately while toast is warm and eggs are at desired doneness.