Avocado Toast Recipe

Prepare bread

Toast 2 slices of sourdough or whole-grain bread to your preferred doneness (about 2–4 minutes in a toaster or 1–2 minutes per side in a hot skillet with a little olive oil). Keep warm.

Prepare avocado

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

Mash and season

Add 1 tablespoon fresh lemon juice, 1 teaspoon olive oil, and 1 teaspoon sea salt to the avocado. Using a fork, mash to a slightly chunky consistency. Taste and add freshly ground black pepper (about 1 teaspoon) and more salt or lemon juice if needed.

Assemble

Divide the mashed avocado evenly and spread thickly over the warm toasted bread slices. Drizzle each slice lightly with a little extra-virgin olive oil if desired.

Sprinkle 1/4 teaspoon red pepper flakes over the avocado for heat.

Scatter about 1/4 cup microgreens or baby arugula on top for freshness.

Arrange 6 halved cherry tomatoes evenly across the two toasts.

Crumble 2 tablespoons feta cheese over the toasts for saltiness and texture.

Add egg (optional)

If using an egg, top each toast with a soft-boiled (6–7 minutes then peeled) or fried egg (cook until whites are set and yolk still runny), placing the egg on top of the avocado and finishing with a pinch more salt and pepper.