Avocado Toast Recipe

Prepare avocado

Halve and pit the avocado. Scoop flesh into a bowl. Add juice from half a lemon (reserve remaining lemon for ricotta), 1 tsp salt, 1/4 tsp black pepper and 1 tbsp olive oil. Mash with a fork until mostly smooth with some small chunks. Taste and adjust seasoning; set aside.

In a small bowl, combine 3 tbsp whole-milk ricotta, 1/2 tsp lemon zest, 1/2 tsp lemon juice (from reserved lemon), 1/2 tsp honey and 1/8 tsp salt. Stir until smooth and slightly airy. Refrigerate briefly if you prefer it chilled.

Heat a skillet or griddle over medium-high heat, or preheat a toaster. Lightly butter or brush both sides of 2 slices of sourdough with 1 tsp butter/olive oil. Toast the bread until golden and crisp, about 2–3 minutes per side in a skillet or 3–4 minutes in a toaster, flipping once.

While the bread is still warm, spread an even layer (about half of the lemon ricotta mixture) over each slice. Spoon the mashed avocado on top of the ricotta and gently spread to cover, leaving a small border.

Sprinkle everything bagel seasoning evenly over the avocado (about 1/2 tsp per slice). If using, scatter halved cherry tomatoes and microgreens over the toast.

In a nonstick skillet, heat 1 tsp unsalted butter over medium-low heat until melted and foaming but not browning.

Crack 2 large eggs into a small bowl (one at a time) to check for shells. Gently slide eggs into the skillet, spacing them apart. Season each egg with a pinch of salt (about 1/8 tsp total) and a small grind of black pepper.

Cook the eggs low and slow for 2–3 minutes until the whites are nearly set. Add 1 tsp water to the skillet and immediately cover with a lid to steam the tops for 30–45 seconds, or until whites are fully set but yolks remain runny. Remove from heat.

Using a spatula, carefully transfer one sunny-side egg to each slice of avocado toast, placing the egg in the center.

Drizzle a little extra-virgin olive oil over the finished toasts if desired, and finish with an additional pinch of everything bagel seasoning or flaky salt to taste. Serve immediately while eggs are warm and yolks are runny.