Avocado Toast - (2) Recipe

Preheat a skillet or grill pan over medium-high heat. Lightly brush both sides of the whole wheat bread slices with 1 tablespoon extra-virgin olive oil.

Toast the bread in the hot skillet 1–2 minutes per side until golden brown and crisp, or use a toaster and rebrush lightly with oil after toasting if desired. Transfer toasted slices to a plate and keep warm.

Halve the avocado, remove the pit, and scoop the flesh into a medium bowl.

Add 1 teaspoon lemon juice, 1 teaspoon fine sea salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon extra-virgin olive oil to the bowl.

Using a fork, coarsely mash the avocado to a chunky texture — leave some small pieces for bite and texture. Taste and adjust seasoning: add extra salt, pepper, or a pinch (0.25 tsp) of red pepper flakes if you want a little heat.

Fried (sunny-side or over-easy)

Heat a nonstick skillet over medium-low and add 1 teaspoon butter or oil. Crack each egg into the pan. For sunny-side, cook gently until whites are set but yolks remain runny, about 2–3 minutes. For over-easy, when whites are mostly set, carefully flip each egg and cook 15–30 seconds more for a runny yolk.

Poached

Bring a medium saucepan of water to a gentle simmer and add a splash of vinegar (optional). Stir to create a gentle whirlpool, crack one egg into a small cup, and gently slide it into the water. Poach 3–4 minutes for a runny yolk. Remove with a slotted spoon and drain briefly on paper towel. Repeat for the second egg.

Soft-scrambled

Whisk eggs lightly with a pinch of salt. Melt butter in a nonstick skillet over low heat, add eggs, and stir continuously until curds form but eggs remain creamy, about 2–3 minutes. Remove from heat just before fully set.

Divide the mashed avocado evenly and spread generously over the two toasted bread slices.

Top each avocado-covered toast with one prepared egg (fried, poached, or scrambled) as chosen.

Drizzle each assembled toast with a small extra-virgin olive oil finish (about 0.5 teaspoon per toast), sprinkle a pinch of flaky sea salt and a grind of black pepper, and add microgreens or chopped chives if using.

Serve immediately while toast is crisp and eggs are warm.