Avocado Toast Recipe

Prepare and toast bread

Preheat a skillet or grill pan over medium heat. Brush both sides of each bread slice lightly with olive oil (and butter if using). Toast the slices 2–3 minutes per side, until golden and crisp at the edges but still slightly tender inside. Remove and keep warm.

Prepare avocados

Cut avocados in half, remove pits, and scoop flesh into a medium bowl. Use a fork to roughly mash, leaving some small chunks for texture.

Add lime juice, grated garlic, sea salt, and black pepper to the mashed avocado. Mix until combined. Taste and adjust salt or lime as needed. The lime brightens flavor and prevents browning.

Smash chili flakes

Put the crushed red pepper flakes in a small bowl or on a cutting board and press/smash them with the back of a spoon or the flat side of a knife once or twice to release more aroma and create a slightly flaky texture (don’t pulverize).

Assemble the toast: divide the avocado mixture evenly among the toasted bread slices, spreading to the edges. Sprinkle about 1/2 tsp of everything seasoning on each slice, then evenly distribute the smashed chili flakes (about 3/16 tsp per slice).

Finish each toast with a light drizzle of extra-virgin olive oil, a pinch of lemon or lime zest if using, and scatter microgreens or cilantro on top. Taste and add a final pinch of flaky sea salt or black pepper if needed.

Serve immediately so the toast remains crisp. Leftover avocado may be covered with plastic pressed onto its surface and refrigerated for up to 24 hours, but best eaten fresh.