Avocado Toast - (1) Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Avocado Toast - (1) Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 slice whole wheat bread (slices); 1 tsp olive oil; 0.5 whole ripe avocado; 1 tsp fresh lemon juice; 1 tsp extra-virgin olive oil; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 0.125 tsp red pepper flakes; 1 whole large egg; 1 tsp butter or oil for cooking; 0.125 tsp salt (for egg); 0.0625 tsp black pepper (for egg); 0.125 tsp flaky sea salt (optional); 0.5 tsp drizzle extra-virgin olive oil (optional)

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time15m

Serves1

Wheat Toast, Topped With Chunky Avocado, salt & Pepper & Olive Oil, Served With Your Choice Of Egg.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Toast & base

1 slice whole wheat bread (slices)

1 tsp olive oil

Avocado topping

1/2 whole ripe avocado

1 tsp fresh lemon juice

1 tsp extra-virgin olive oil

1 tsp kosher salt

1/4 tsp freshly ground black pepper

1/8 tsp Red pepper flakes

Egg (choice)

1 whole large egg

1 tsp butter or oil for cooking

1/8 tsp salt (for egg)

0.063 tsp black pepper (for egg)

Finish

1/8 tsp flaky sea salt (optional)

1/2 tsp drizzle extra-virgin olive oil (optional)

Method

Toast & base

Heat a toaster or toaster oven and toast 1 slice of whole wheat bread until golden and crisp to your preference (about 2–4 minutes). Immediately brush or rub one side with 1 tsp olive oil to add flavor and slight moisture.

Avocado topping

Prepare avocado

Halve and pit the avocado; scoop out half (about 1/2 of a medium avocado) into a small bowl. Using a fork, coarsely mash—leave some chunks for texture.

Add 1 tsp fresh lemon juice, 1 tsp extra-virgin olive oil, 1 tsp kosher salt, 1/4 tsp freshly ground black pepper and 1/8 tsp red pepper flakes to the mashed avocado. Stir gently to combine and taste; adjust salt or lemon if needed.

Egg (choice)

Choice of egg - Fried (recommended)

Heat a small nonstick skillet over medium-low. Add 1 tsp butter or oil and let it melt and coat the pan. Crack 1 large egg into the pan. Cook until whites are set but yolk still runny, about 2–3 minutes for sunny-side up; cover briefly for slightly firmer whites. Season with 1/8 tsp salt and a pinch (1/16–1/8 tsp) black pepper.

Alternative - Poached

Bring a small pot of water to a gentle simmer with a splash of vinegar. Crack egg into a small cup and gently slip into simmering water. Poach 3 minutes for a runny yolk. Remove with a slotted spoon and drain briefly on paper towel; season with salt and pepper.

Alternative - Scrambled

Beat egg lightly with a pinch of salt. Heat 1 tsp butter over medium-low, add egg and stir gently until soft curds form, 1–2 minutes. Remove from heat just before fully set to keep moist.

Assemble & finish

Place the toasted, oiled bread on a plate, oil-brushed side up. Spoon the chunky avocado mixture onto the toast and spread to the edges, leaving a little height in the center.

Top the avocado with your prepared egg (fried/poached/scrambled). If using a fried or poached egg, gently press so some yolk runs over the avocado when cut.

Finish with a light sprinkle of flaky sea salt (about 1/8 tsp) and a small drizzle (1/2 tsp) of extra-virgin olive oil. Add extra black pepper or red pepper flakes to taste.