Cheesy Egg Avocado Sourdough Toast Recipe

Make lemon vinaigrette

In a small bowl, whisk together 1 tablespoon extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon white wine vinegar, 1/2 teaspoon honey or maple syrup, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until emulsified. Taste and adjust acidity or sweetness as desired. Reserve.

Toast sourdough

Heat a skillet or griddle over medium-high heat. Brush both sides of the 2 sourdough slices lightly with a little olive oil (about 1 teaspoon each side) or butter. Toast in the hot skillet 2–3 minutes per side until golden brown and crisp. Alternatively, use a toaster or oven broiler. Keep warm.

Halve and pit the avocado. Scoop flesh into a bowl and mash lightly with a fork leaving some texture. Add 1/2 teaspoon lemon zest and a pinch of the vinaigrette (about 1/2 teaspoon) and gently mix to season and prevent browning. Season with a small pinch of salt and pepper to taste. Set aside.

Have microgreens or sprouts rinsed and drained. Keep them ready to top the toast.

Crack 3 eggs into a bowl, add 2 tablespoons milk or half-and-half, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Whisk vigorously until combined and slightly frothy. This adds lightness to the eggs.

Place a nonstick skillet over low-medium heat and add 1 tablespoon unsalted butter. Let the butter melt and foam but not brown. Pour in the egg mixture. Using a silicone spatula, stir slowly and continuously, scraping the pan bottom, allowing small curds to form. Cook low and slow — about 3–4 minutes — until eggs are mostly set but still slightly glossy.

Sprinkle 1/2 cup shredded cheese evenly over the eggs, fold once to incorporate and let residual heat melt the cheese for 30–60 seconds. Remove from heat just before fully firm; eggs will finish setting off the heat. Taste and adjust seasoning if needed.

Place the warm toasted sourdough slices on serving plates. Spoon and spread the mashed avocado evenly over each slice (about 1/2 avocado per slice). Drizzle about 1/2 teaspoon of the reserved lemon vinaigrette over the avocado on each toast to add brightness.

Top each avocado-coated toast with half of the cheesy scrambled eggs, dividing evenly.

Scatter microgreens or sprouts over the eggs. Spoon 1/2 tablespoon chili crunch over each toast (adjust to heat preference). Finish with a pinch of flaky sea salt and an extra grind of black pepper. Serve immediately with extra lemon wedge on the side.