Avocado Toast Recipe

Toast bread

Brush both sides of the multigrain bread slices lightly with 1 tsp olive oil and sprinkle with 1/4 tsp salt. Toast in a skillet over medium heat or in a toaster until golden and crisp, about 2–3 minutes per side if using skillet. Set aside on a plate.

Prepare the avocado: halve and pit the avocado, scoop flesh into a bowl and mash with a fork until mostly smooth with a few small chunks remaining.

Mix: Add 1 tbs lime juice, 2 tbs finely diced red onion, 1/2 tsp minced jalapeño (seeded if you prefer less heat), 2 tbs chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine and taste; adjust salt or lime as needed. Keep covered to prevent browning while you prepare the rest.

Warm the corn and beans: heat 1 tsp olive oil in a small skillet over medium heat. Add 1/2 cup corn kernels and sauté 2–3 minutes until slightly charred. Add 1/4 cup drained black beans, 1/2 tsp lime zest, 1/4 tsp ground cumin and 1/4 tsp salt. Stir and heat through about 1–2 minutes. Remove from heat and set aside.

Fry the eggs: heat a nonstick skillet over medium-low and add 1 tsp butter or oil. Crack 2 eggs into the skillet, spacing them apart. Cook sunny-side up until whites are set but yolks still runny, about 3–4 minutes. For slightly firmer top whites, cover the pan for the last 30–45 seconds. Season each egg with a pinch of 1/8 tsp salt and a light dusting of 1/16 tsp black pepper. Remove from skillet with a spatula.

Assemble the toasts: spread half of the guacamole onto each toasted bread slice, leaving a small border at the edges.

Top with the warm corn-and-bean mixture, dividing it evenly between the two slices.

Place one sunny-side-up egg on top of each slice.

Finish: sprinkle 1 tbs crumbled queso fresco over the two toasts (about 1 tbs each), scatter 1 tbs chopped cilantro, and add a pinch of 1/4 tsp red pepper flakes if using. Serve with the lime wedge on the side to squeeze over the top just before eating.