Avocado Toast* Recipe

Prepare avocado spread

Halve the avocados, remove the pit, and scoop flesh into a bowl. Add 1 tablespoon fresh lemon juice, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Mash with a fork until mostly smooth with a few small chunks. Taste and adjust seasoning.

Heat a skillet over medium. Brush both sides of the sourdough slices with the butter or olive oil. Toast the bread in the skillet 2–3 minutes per side until golden and crisp. Alternatively, toast in a toaster until golden.

Bring 8 cups water to a gentle simmer in a wide shallow saucepan (water should not be boiling vigorously). Add 1 tablespoon white vinegar and 1/4 teaspoon salt.

Crack each egg into separate small bowls or ramekins. Using a spoon, stir the simmering water to create a gentle vortex. Carefully slide one egg into the center of the vortex and cook 3 minutes for a runny yolk (3.5–4 minutes for slightly firmer). Repeat with the second egg or cook both simultaneously if the pan is large enough and the eggs won’t collide.

Use a slotted spoon to lift the eggs, briefly drain on a paper towel to remove excess water, and keep warm.

Whisk together 2 teaspoons extra-virgin olive oil, 1 teaspoon lemon juice, 1/4 teaspoon Dijon mustard, 1/4 teaspoon honey (or maple syrup), 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl until emulsified.

Toss the baby kale with the vinaigrette just until coated (about 10–15 seconds). If the kale is very firm, let it sit 2–3 minutes to soften slightly.

Spread an even layer of the mashed avocado on each toasted sourdough slice (divide mash evenly).

Arrange a small mound of dressed baby kale (about 1 cup total divided) on each toast on top of the avocado.

Place one poached egg on top of each kale-topped toast. If desired, gently press the egg so it nestles into the kale.

Season each assembled toast with a pinch of fine sea salt and a grind of black pepper. Sprinkle optional microgreens or chopped chives and a light pinch of crushed red pepper flakes if using.

Serve each avocado toast immediately with about 1/2 cup chips per plate (1 cup total if sharing) on the side for crunch.