Avocado Toast Recipe

Toast bread

Brush both sides of the seeded wheat bread slice lightly with 1 tsp olive oil. Toast in a toaster or in a preheated dry skillet over medium heat until golden and crisp on both sides, about 2–3 minutes per side if using a skillet. If desired, spread 1 tsp butter over the hot toast immediately after toasting.

Prepare relish

Finely dice 6 cherry tomatoes and 1 tablespoon red onion. In a small bowl combine tomatoes, onion, 1 tablespoon chopped basil, 1 tsp extra-virgin olive oil, 1 tsp red wine vinegar, and 1 tsp honey (if using). Season with 1 tsp salt and 1/4 tsp freshly ground black pepper. Stir gently and let sit for at least 5 minutes to meld flavors (can be made up to 1 hour ahead at room temperature).

Mash avocado

Scoop the flesh from half a ripe avocado into a small bowl. Add 1/2 tsp fresh lemon juice, 1/4 tsp salt and 1/8 tsp black pepper. Mash with a fork to a chunky consistency. Taste and adjust seasoning if needed.

Assemble base

Spread the mashed avocado evenly over the warm toasted bread, leaving a small rim at the edges.

Cook egg

Heat a nonstick or well-seasoned skillet over medium-low heat. Add 1 tsp neutral oil or butter and swirl to coat. Crack the large egg into a small bowl, then gently slide into the skillet. Cook until the whites are set but yolk remains runny, about 2–3 minutes for sunny-side up; cover the pan for 20–30 seconds if you prefer the whites fully set near the yolk. Season the egg with 1/8 tsp salt and a small pinch (about 1/16 tsp) of black pepper.

Optional flip

If you prefer over-easy, gently flip the egg after the whites have set and cook 10–20 seconds on the other side to keep the yolk runny.

Spoon 1–2 tablespoons of the tomato relish over the mashed avocado on the toast, spreading slightly but leaving room for the egg.

Carefully place the fried egg on top of the tomato-topped avocado toast.

Drizzle 1 teaspoon balsamic glaze in a thin line over the egg and around the toast. Sprinkle optional microgreens or extra basil and a pinch (1/8 tsp) red pepper flakes if using.

Serve immediately while the toast is warm and the egg yolk is runny. To eat, cut through the yolk so it mixes with the avocado and relish.