Avocado Toast Recipe

Preheat a skillet over medium heat (or set toaster/oven to broil). Spread butter evenly on one side of each Texas toast slice and drizzle the olive oil on the other side.

Place bread butter-side down in the hot skillet (or on a baking sheet if broiling). Cook 2–3 minutes until golden and crisp, then flip and cook 1–2 minutes more until both sides are toasted and edges are lightly browned. Remove and keep warm.

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork until slightly chunky but spreadable.

Stir in lime juice, sea salt, black pepper, and red pepper flakes. Taste and adjust seasoning; set aside at room temperature.

If you have store-bought quick pickles, drain a little of the brine and set aside. If making quick pickles quickly: combine 1/4 cup white vinegar, 1/4 cup water, 1 tsp sugar, and 1/2 tsp salt in a small bowl. Add thinly sliced red onion and jalapeño, let sit 10–15 minutes.

When ready to assemble, drain excess liquid so pickles are not soggy on the toast.

Toss the baby arugula very lightly with a tiny pinch of salt and a few drops of lime if desired. This brightens the greens and prevents wilting from the warm toast.

Crumble the queso fresco and have it ready to sprinkle on top of the assembled toast.

Frying the egg (your way: sunny-side, over-easy, or over-medium)

Heat a nonstick skillet over medium-low and add the oil or butter. Crack the egg into the skillet.

For sunny-side: cook 2–3 minutes until whites set but yolk remains runny. For over-easy: cook 2 minutes, flip gently and cook 15–30 seconds. For over-medium: flip and cook 45–60 seconds until yolk partially sets. Season egg with salt and pepper while cooking. Remove from heat and keep warm.

Spread an even layer of the avocado mixture across each warm slice of Texas toast (about half the avocado mix per slice).

Top avocado with pickled onions and jalapeño slices, arranging them so they add both texture and tang.

Add the lightly dressed arugula on top of the pickles, then sprinkle crumbled queso fresco evenly over the greens.

Carefully place the cooked egg on top of each assembled toast. If desired, gently press so yolk will contact the avocado and bread.

Finish with a pinch of flaky sea salt, a grind of black pepper, and a few small cilantro leaves. Serve immediately with a lime wedge on the side for squeezing over the toast.