Avocado Toast Recipe

Prep and toast bread

Brush each slice of multigrain bread lightly with olive oil (and butter if using). Toast in a skillet over medium heat or in a toaster until golden and crisp, about 2–3 minutes per side in a skillet or 3–4 minutes in a toaster. Keep warm.

Halve the avocado, remove the pit and scoop the flesh into a small bowl. Add lime juice, extra-virgin olive oil, minced garlic, sea salt, black pepper, and red pepper flakes. Mash with a fork until mostly smooth but still slightly chunky. Taste and adjust seasoning if needed.

Crumble the goat cheese into small pieces. Lightly toss the baby arugula with a tiny pinch of salt and a few drops of olive oil if desired to soften the leaves.

Spread an even layer of the avocado mixture onto each warm toast slice (about half the mixture per slice). Scatter crumbled goat cheese over the avocado, then top with a small handful of arugula.

Drizzle balsamic reduction over the assembled toasts (about 1 tablespoon per slice). Finish with flaky sea salt and freshly ground black pepper to taste.

Fried / Sunny-side or Over-easy

Heat a nonstick skillet over medium heat and add butter or oil. Crack eggs into the pan. For sunny-side up, cook until whites are set and yolks still runny, about 2–3 minutes. For over-easy, cook 2 minutes, gently flip and cook 15–30 seconds more.

Soft-scrambled

Whisk eggs with a pinch of salt and pepper. Melt butter in a nonstick skillet over medium-low, add eggs and stir slowly until curds form and eggs are creamy, 2–3 minutes.

Poached

Bring a saucepan of water with a splash of vinegar to a gentle simmer. Create a gentle whirlpool and slip in cracked eggs one at a time. Poach 3 minutes for runny yolks, or 4 minutes for slightly firmer. Remove with a slotted spoon and drain briefly on paper towel.

Place the cooked eggs on top of the prepared avocado toasts if adding. Season eggs lightly with the reserved salt and pepper.

Serve the avocado toasts immediately while the bread is still warm and the arugula crisp. Offer extra balsamic reduction and red pepper flakes at the table.