Avocado Toast Recipe

prep potatoes

Wash and scrub potatoes. Dice into 1/2-inch cubes (leave skin on for texture). Place diced potatoes in a bowl of cold water and soak 10 minutes to remove excess starch, then drain and pat very dry with a kitchen towel.

cook potatoes

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once shimmering, add potatoes in a single layer. Let cook undisturbed 4–5 minutes until undersides brown, then stir/turn and continue cooking 6–8 minutes until mostly tender and golden.

add aromatics

Push potatoes to the side, add remaining 1 tablespoon olive oil, then add diced onion and green pepper. Sauté 3–4 minutes until softened and beginning to brown, then stir together with potatoes.

season and finish

Sprinkle smoked paprika, garlic powder, salt and pepper over the mixture. Cook 2–3 more minutes, stirring frequently, until potatoes are crisp on edges and cooked through. Taste and adjust salt/pepper. Stir in chopped parsley if using. Keep warm on low heat while you prepare the toast and eggs.

toast bread

Toast sourdough slices until golden and crisp (use a toaster or a skillet). If using a skillet, brush both sides lightly with the 1 tsp olive oil and toast over medium heat 1–2 minutes per side.

prepare avocado

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork until spreadable but slightly chunky. Stir in lemon juice, 1 tsp sea salt, and 1 tsp black pepper. Taste and adjust seasoning.

dress arugula

In a small bowl toss arugula with a squeeze of lemon juice (optional 1/2 tsp) and a light pinch of salt and red pepper flakes so it's lightly dressed and peppery.

assemble toast

Spread mashed avocado evenly across each toasted sourdough slice. Top each with a small handful of dressed arugula, leaving room in the center for the egg. Sprinkle a light pinch of red pepper flakes and a grind of black pepper over the avocado.

heat pan

Use a nonstick skillet and heat over low-medium heat. Add 1 tablespoon unsalted butter and let it melt and foam but not brown.

cook eggs

Crack eggs into a small bowl one at a time, then gently slide into the skillet. Cook gently over low-medium heat for 2–3 minutes until whites are set but yolks remain runny. If tops are not set, cover skillet with a lid for 30–45 seconds to set whites without overcooking yolks.

season eggs

Season eggs with 1/4 tsp salt and 1/8 tsp black pepper while cooking.

place on toast

Carefully lift each egg with a spatula and place one egg in the center of each avocado-topped toast slice.