Avocado Toast* Recipe

Preheat a skillet or grill pan over medium-high heat. Brush both sides of the artisanal bread slices lightly with 1 tablespoon olive oil.

Season the bread lightly with 1/4 teaspoon salt and a pinch of black pepper. Toast in the hot pan 2–3 minutes per side, or until golden brown and crisp. Remove and set aside on a wire rack.

Halve, pit and peel the avocado. Slice thinly or smash with a fork, depending on preference. If slicing, toss slices gently with 1/2 teaspoon lemon juice and 1/8 teaspoon flaky sea salt to prevent browning and add brightness.

Spread about 1/4 cup hummus on each toasted bread slice (total 1/2 cup used). Smooth into an even layer, leaving a small border at the edges so toppings don't slide off.

Arrange the avocado slices (or a spoonful of smashed avocado) over the hummus layer on each toast.

Thinly slice 1/4 cucumber into rounds or half-moons. Quarter or halve 6 cherry tomatoes. Thinly slice the green onion on a sharp bias.

Distribute the cucumber slices and cherry tomato pieces evenly across the two toasts. Scatter the green onion slices on top for brightness and mild onion flavor.

In a nonstick skillet, heat 1 teaspoon butter or olive oil over medium-low heat. Crack each large egg into a small bowl and gently slide into the skillet.

Cook sunny-side-up: cover the skillet with a lid and cook 2.5–4 minutes, until whites are set but yolks remain runny. For slightly firmer yolks, cook 4–5 minutes or spoon a little hot oil over the whites. Season eggs with a pinch of salt and pepper while cooking.

Using a spatula, transfer one sunny-side-up egg onto each prepared toast, placing it in the center so yolk can drizzle over the toppings when cut.

Sprinkle each toast lightly with 1/8 teaspoon red pepper flakes (adjust to taste) and scatter 1 tablespoon microgreens or chopped herbs over the top.

Serve each avocado toast immediately with your choice of one breakfast side (mixed greens salad, roasted potatoes, or a fruit cup). If serving a salad, dress lightly with lemon and olive oil; if roasted potatoes, season with salt and pepper; if fruit cup, keep chilled.

Optional: provide extra lemon wedges and hot sauce at the table.