Avocado Toast | V, S Recipe

Prepare and Grill

Brush both sides of the sourdough slices lightly with olive oil (and butter if using). Heat a skillet or griddle over medium-high heat. When hot, add the bread and grill 1–2 minutes per side until golden brown and crisp with grill marks. Remove and set aside on a rack to keep crisp.

Make the cream

Scoop the ripe avocado into a small food processor or blender. Add Greek yogurt, lime juice, minced garlic, kosher salt, and black pepper. Pulse/blend until smooth and airy, scraping down sides as needed. The texture should be light and spreadable. Taste and adjust seasoning (more lime or salt) as desired. If you don't have a processor, mash thoroughly with a fork until very smooth and fold in yogurt.

Prepare toppings

Slice additional avocado and halve the cherry tomatoes. Roughly chop cilantro leaves. Keep everything ready to assemble. Sprinkle the everything bagel seasoning into a small bowl or have it in the shaker for final garnish.

Assemble toast

Spread about 1/2 cup (or half of the prepared whipped avocado cream) evenly across the two grilled sourdough slices (roughly 1/4 cup per slice). Arrange sliced avocado on top of the cream (about 1/4 cup per slice), scatter halved cherry tomatoes evenly, and sprinkle chopped cilantro over each slice. Finish with a light sprinkle of everything bagel seasoning (about 1/2 tsp per slice) to taste.

Fry the egg

Heat a small nonstick skillet over medium heat and add the oil or butter. When shimmering, crack the large egg into the pan. Cook until the whites are set and edges are slightly crisp, about 2–3 minutes for a runny yolk. For over-easy, flip gently and cook 15–30 seconds more. Season with a pinch of salt and pepper. Remove the egg with a spatula and place on top of one or both toasts.

Serve immediately while toast is warm so the whipped avocado cream is chilled but the egg (if used) is warm. Optionally add another pinch of everything bagel seasoning, a squeeze of lime, or extra cilantro. Leftovers: store whipped avocado cream in an airtight container with plastic pressed directly onto its surface in the fridge for up to 24 hours; assemble fresh before serving.