Avo Toast Recipe

Preheat a skillet or grill pan over medium-high heat. Lightly brush both sides of the bread slices with olive oil. Toast the bread in the hot pan, 2–3 minutes per side, until golden and crisp. If desired, spread a thin layer of butter on the warm toast.

In a small bowl combine ricotta, lemon zest, lemon juice, honey, a pinch of sea salt and a pinch of black pepper. Mix until smooth and slightly airy. Taste and adjust lemon, salt or honey as needed.

Spread about 1/4 cup of the lemon ricotta mixture evenly over each toasted slice (reserve any extra for serving).

Halve and pit the avocado, scoop the flesh into a bowl and roughly mash with a fork until chunky-smooth. Stir in the lemon juice, a pinch of sea salt and black pepper. Fold in the thinly sliced red onion.

Pile the smashed avocado on top of the ricotta-spread toast, dividing evenly between the two slices (about 1/2 avocado per slice). Gently press to create an even layer.

Top each avocado-layered toast with tomato slices (2–3 thin slices per toast) and place the crisped bacon strips atop the tomato.

Sprinkle everything bagel seasoning evenly over each piece—use about 1/2 tsp per toast (1 tsp total). Finish with an additional light grind of black pepper if desired.

In a bowl toss the arugula with lemon juice, olive oil, a pinch of salt and pepper until just coated.

Divide the arugula onto a small side plate and scatter the grated Parmesan over the top. Serve alongside the toasts.

If adding an egg: heat a small nonstick skillet over medium heat with 1 tsp butter or oil. For fried: crack the egg into the skillet and cook until whites set and yolk reaches desired doneness (about 2–3 minutes for runny yolk) — season with a pinch of salt and pepper. For poached: bring a shallow saucepan of water to a gentle simmer, add a splash of vinegar, swirl and drop in the cracked egg; poach 3 minutes for a runny yolk. Drain on paper towel.

Top each toast with the cooked egg (if using) and return a final sprinkle of everything seasoning or black pepper.

Arrange both toasts on a plate with the arugula salad on the side. Serve immediately while toast is warm and bacon is crisp.