Avo Toast Recipe

Prepare and grill brioche

Lightly butter both sides of each brioche slice with 1 tablespoon unsalted butter (split between slices). Heat a skillet or griddle over medium heat. When hot, add the buttered brioche slices and grill 1–2 minutes per side until golden brown and slightly crisp. Transfer to a warm plate and keep warm.

Slice and season avocado

Halve the avocado, remove the pit and peel. Thinly slice the avocado halves. In a small bowl, toss the slices with 1 teaspoon lemon juice, 1 teaspoon coarse salt, and 1/2 teaspoon freshly ground black pepper to taste. Set aside.

Heat pan for basting

Use the same skillet (wipe if necessary) and heat it over medium-low. Add 1 teaspoon olive oil and 1 teaspoon unsalted butter. Allow butter to melt and the oil to shimmer but not smoke.

Crack and baste eggs

Crack 2 cage-free large eggs into a small bowl (one at a time) and gently slip them into the skillet. Sprinkle 1/4 teaspoon fine salt over the eggs. Cook on medium-low so the whites set slowly. As the whites begin to set but the yolks remain runny (about 2–3 minutes), tip the pan slightly and use a spoon to continuously baste the egg whites and yolk edges with the melted butter/oil for about 30–60 seconds to create a glossy, slightly cooked top while keeping the yolk runny. If you prefer the yolk less runny, cover the pan for 15–30 seconds while basting gently.

Finish eggs

When whites are set and yolks cooked to your liking, gently lift the eggs with a spatula and transfer each on top of a grilled brioche slice (one egg per slice).

Arrange avocado slices on each buttered, grilled brioche slice beneath or beside the egg (place avocado first for a stable base, then top with the basted egg). Sprinkle 1 tablespoon grated Romano cheese over each assembled toast (2 tablespoons total). Finish with a light pinch of chili flakes if using and scatter microgreens or chopped chives for color. Serve immediately while eggs are warm and yolks are runny.