Avocado Toast Recipe

Preheat a skillet or grill pan over medium-high heat. Brush both sides of ciabatta slices lightly with olive oil and sprinkle with 1/2 tsp salt. Grill or toast for 1–2 minutes per side until golden and crisp. Keep warm.

Halve and pit avocados, scoop flesh into a bowl and roughly mash with a fork until mostly smooth with a few small chunks.

Add 1 tbsp lime juice, 2 tbsp chopped cilantro, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and taste; adjust salt or lime if needed. Cover and keep at room temperature until assembly.

If using fresh corn, briefly char kernels in a hot dry skillet 3–4 minutes until lightly browned for smoky flavor; cool. If using frozen, thaw and pat dry.

In a bowl combine 1 cup corn, 1 cup diced tomatoes, 1/4 cup red onion, minced jalapeño (start with half if you want milder heat), 2 tbsp chopped cilantro, 1 tbsp lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir and taste; adjust lime or salt as desired.

Spread about 1/2 cup of avocado mixture evenly across the four toasted ciabatta slices (roughly 2 tbsp per slice if you prefer lighter; scale to preference).

Spoon the Santa Fe pico & corn salsa on top of the avocado spread, dividing it evenly (about 2–3 tbsp per slice).

Dollop sour cream over the toasts (about 1–2 tsp per slice) or thin the sour cream with a little water to make it pipeable for a cleaner presentation.

Scatter crumbled feta evenly over the toasts (about 2 tbsp per slice), then finish with a light dusting of smoked paprika and optional microgreens or cilantro leaves. Add crushed red pepper flakes if extra heat is desired.

Prepare poaching water

Bring 4 cups water and 1 tsp white vinegar to a gentle simmer in a wide shallow pot. Add 1/4 tsp salt.

Poach eggs

Crack each egg into its own small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon and slip an egg into the center. Poach for 3–3.5 minutes for runny yolks or 4–5 minutes for medium. Remove with a slotted spoon and drain briefly on paper towel.

Place one poached egg on two toasts (one egg per two slices if serving two) or one egg per toast depending on preference. Season eggs with a pinch of salt and pepper.

Arrange the completed Santa Fe avocado toasts on a platter and serve immediately while toasts are crisp and eggs (if used) are hot. Offer extra lime wedges, hot sauce, or additional cilantro at the table.