Avocado Toast Recipe

Prep and Grill

Brush both sides of the sourdough slices lightly with olive oil (and a thin smear of butter if using). Heat a grill pan or skillet over medium-high heat. Grill each slice 1.5–2 minutes per side, or until golden and nicely charred. Keep warm while you finish the toppings.

Slice the tomatoes about 1/4" thick and place in a bowl. Add the finely sliced red onion. In a small bowl whisk together the extra-virgin olive oil, red wine vinegar, honey, salt, and black pepper. Pour the dressing over the tomatoes and onions and toss gently to coat. Let marinate at room temperature for 10–15 minutes (or up to 30 minutes in the fridge) to develop flavor.

In a blender or food processor combine Greek yogurt, sour cream, cilantro, lime juice, lime zest, minced garlic, and salt. Blend until smooth. If the mixture is too thick, add water 1 teaspoon at a time to reach a drizzling but spreadable consistency. Taste and adjust salt or lime as needed. Transfer to a small bowl or squeeze bottle for easier application.

Bring a small pot of water to a gentle boil. Add the white vinegar and 1/2 teaspoon salt. Carefully add the eggs and boil for 9 minutes for just-set yolks (adjust 8–10 minutes to preference). Immediately transfer eggs to an ice bath for 5 minutes. Peel and slice each egg into 4 slices. Season sliced eggs lightly with a pinch of salt and a crack of black pepper.

Halve the avocado, remove the pit, and slice or mash the flesh. Season with a small pinch of salt and a squeeze of lime if desired.

Lay the warm grilled sourdough slices on a serving board or plates. Spread a thin layer (about 1–1.5 tbs) of cilantro-lime crème on each slice.

Top the crème with a layer of avocado: either fan sliced avocado halves across the toast or spread mashed avocado (~2 tbs per slice).

Arrange 3–4 marinated tomato slices and a few slivers of red onion over the avocado on each toast.

Place 2–3 slices of the boiled egg atop each toast. Sprinkle fresh cilantro leaves and red pepper flakes (if using) over the top.

Drizzle each toast with about 1/2 tablespoon balsamic glaze (adjust to taste). Finish with a light sprinkle of flaky sea salt and freshly ground black pepper. Serve immediately.