House Toast Recipe

Preheat a skillet or griddle over medium heat. Butter one side of each bread slice with the unsalted butter (about 1/2 tbs per slice).

Toast the bread butter-side down in the hot skillet until golden brown and crisp, about 2–3 minutes per side. Remove and keep warm.

Make the spread

In a small bowl, combine the softened cream cheese, ricotta, grated parmesan, lemon zest, black pepper, and salt. Whisk or beat with a fork until smooth and spreadable. Taste and adjust salt/pepper or lemon zest.

Spread roughly 1 tablespoon (about 20–25 g) of the cheese mixture over each warm toast slice so it softens into the bread.

Lay 3–4 thin slices of tomato over the cheese on each toast. Lightly drizzle the tomato with a few drops of olive oil and a small pinch of flaky sea salt to bring out flavor.

Fan 3–4 slices of avocado on top of the tomato. Sprinkle a pinch of everything bagel seasoning across the avocado for texture and savory notes.

If using eggs: poach or cook eggs to your desired doneness. For poached eggs: bring a pot of water to a gentle simmer with 1 tablespoon vinegar, create a gentle whirlpool and slip in cracked eggs; cook 3–4 minutes for runny yolks. Drain on a paper towel and place one egg on each of two toasts (or split for four). Alternatively, cook sunny-side up in a nonstick pan until whites are set but yolks runny, about 3–4 minutes.

Scatter torn basil leaves and microgreens or arugula (if using) over the toasts. Add a light pinch of red pepper flakes for subtle heat.

Season each assembled toast with a light sprinkle of flaky sea salt and a grind of black pepper. Squeeze the lemon wedge lightly over the avocado and tomato for brightness.

Serve immediately while toast is warm and eggs (if used) are runny. Leftover cheese spread can be refrigerated up to 3 days.