Smashed Avocado Toast Recipe

Prepare and toast bread

Preheat a skillet or grill pan over medium heat (or set a toaster to medium). Brush both sides of 4 slices sourdough with a thin layer of extra-virgin olive oil. If using, rub one side lightly with the teaspoon of butter for extra flavor. Toast the slices 2–3 minutes per side in the skillet until golden and crisp, or toast in the toaster until edges are golden and center is just crisp. Keep warm.

Prepare avocados

Halve and pit ripe avocados. Scoop flesh into a medium bowl and roughly mash with a fork or potato masher until mostly smooth with some small chunks remaining (about 10–12 resists for texture). Measure the avocado volume—target about 2 cups total from 2 medium avocados.

Season avocado

Immediately add 2 tablespoons fresh lime juice to the mashed avocado to brighten flavor and slow browning. Stir in 1/2 teaspoon grated or minced garlic, 3/4 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning—add more salt or lime if needed. Stir in 1 teaspoon olive oil for gloss and mouthfeel.

Divide the warm toasted sourdough slices among plates. Spoon a generous portion (about 1/2 cup) of the smashed avocado onto each slice, spreading slightly with the back of the spoon to cover the surface evenly.

Sprinkle about 1/2 teaspoon of everything bagel seasoning over each piece (total 2 teaspoons for 4 slices). If you like heat, add a light dusting of red pepper flakes (about 1/8 teaspoon per slice). Finish with microgreens or chopped cilantro (about 1/2 tablespoon per slice) for color and brightness.

If desired, drizzle a tiny additional drizzle of olive oil over each toast and serve immediately to maintain crisp bread and fresh avocado texture.