Avocado Toast Recipe

Toast bread

Heat a skillet over medium-high heat. Brush both sides of sourdough slices lightly with 1 tbs olive oil and 1 tsp butter. Toast in the skillet 2–3 minutes per side until golden and crisp. Remove and keep warm.

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork until slightly chunky. Stir in 1 tsp lemon juice, 1 tsp red chili flakes, 1 tsp sea salt and 1/2 tsp black pepper. Taste and adjust seasoning. Set aside covered to prevent browning.

Form hashbrown nests

In a bowl combine 1 cup thawed, well-drained shredded hashbrowns with 1/2 tsp salt and 1/4 tsp pepper. Heat 2 tbs vegetable oil in a nonstick skillet over medium-high. Press two even small nests (about 3-4 inches diameter) of hashbrowns into the skillet, compacting edges so they hold shape. Flatten slightly and cook until bottom is golden and crisp, about 4–5 minutes.

Flip and create well

Carefully flip the nests with a spatula. Add the remaining 1 tbs oil around the nests. Use the back of a spoon to create a shallow well in each nest to hold an egg. Reduce heat to medium-low.

Fry-poach the eggs

Crack one egg into a small bowl, then gently slide it into a hashbrown well. Repeat for the second egg. Cover the skillet with a lid. Cook 4–6 minutes for set whites and slightly runny yolks (longer if you prefer firmer yolks). Remove covered skillet from heat and let rest 1 minute before uncovering.

Transfer the fried-poached hashbrown egg nests to a plate lined with paper towel to drain any excess oil if needed.

While eggs cook, heat a small skillet over medium-high heat. Add 1 tsp olive oil and the cherry tomatoes (8 pcs). Press them slightly against the pan and let them blister, tossing occasionally, about 3–4 minutes until skins char and they soften. Season with a pinch of salt.

If using hot sauce or extra chili flakes, mix with a small spoonful of the avocado smash or drizzle directly on the finished toast for extra heat.

Toss the mixed baby greens and sliced cucumber with 1 tsp extra virgin olive oil, 1/2 tsp lemon juice and 1/8 tsp salt.

Assemble: Place toasted sourdough slices on plates. Spread a generous layer of avocado smash over each slice. Top each with a fried-poached hashbrown egg nest (one per slice). Arrange a small handful of dressed greens alongside or on top toward the back of the toast.

Scatter blistered cherry tomatoes around the toasts. Sprinkle 2 tbsp crumbled feta evenly over both toasts and greens. Finish with 2 tbsp crispy shallots for crunch, a sprinkle of extra red chili flakes or a dash of hot sauce if desired, and a few microgreens or cilantro for brightness.

Serve immediately while eggs are warm and yolks runny. Provide extra salt and black pepper to taste.