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Avocado Toast Recipe

Name: Paul's On Main Streets AVOCADO TOAST Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 slices multigrain bread slices; 2 tbs olive oil; 1 tbs unsalted butter (optional); 2 medium ripe avocado; 1 tbs fresh lemon juice; 1 tsp sea salt; 1 tsp black pepper; 1 tsp red pepper flakes; 6 slices bacon; 2 cups arugula; 1 medium tomato; 0.25 cup red onion; 3 oz goat cheese; 2 tbs balsamic glaze; 4 count large eggs; 1 tsp white vinegar; 1200 ml water for poaching; 0.5 tsp sea salt (for eggs and finishing); 0 to taste freshly ground black pepper (to taste)

Inspired by Paul's On Main Street

Time35m

Serves4

Avocado, bacon, arugula, tomato, red onions, goat cheese, balsamic glaze, with poached eggs, on multigrain toast

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Ingredients

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Toast & Base

4 slices multigrain bread slices

2 tbs olive oil

1 tbs unsalted butter (optional)

Avocado Spread

2 medium ripe avocado

1 tbs fresh lemon juice

1 tsp sea salt

1 tsp black pepper

1 tsp Red pepper flakes

Toppings

6 slices bacon

2 cups Arugula

1 medium tomato

1/4 cup red onion

3 oz goat cheese

2 tbs balsamic glaze

Poached Eggs

4 count Large eggs

1 tsp white vinegar

5.07 cup (1200 ml) water for poaching

Finishes & Seasoning

1/2 tsp sea salt (for eggs and finishing)

0 to taste freshly ground black pepper (to taste)

Method

Toast & Base

Prep bread

Brush each slice of multigrain bread lightly on both sides with olive oil (or spread a little butter if using).

Toast: Heat a large skillet over medium heat or preheat a toaster/oven. Toast bread slices until golden and crisp, about 2–3 minutes per side in a skillet or 4–6 minutes in a toaster/oven. Keep warm.

Avocado Spread

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork until mostly smooth with a few small chunks remaining.

Add lemon juice, sea salt, black pepper, and red pepper flakes. Mix until combined. Taste and adjust seasoning; keep covered to prevent browning if not using immediately.

Toppings

Cook bacon

Place bacon slices in a cold skillet in a single layer. Cook over medium heat, flipping occasionally, until crisp (8–12 minutes). Transfer to a paper towel–lined plate to drain; when cool, break into bite-sized pieces.

Prepare vegetables: Thinly slice the tomato into rounds and toss slices with a pinch of salt. Thinly slice the red onion into rings and separate. Toss arugula lightly with a drizzle (about 1 tsp) of olive oil and a pinch of salt to wilt slightly.

Crumble the goat cheese into small pieces or crumble with a fork so it’s easy to scatter over the toast.

Poached Eggs

Bring a large wide saucepan with 1200 ml (about 5 cups) of water to a gentle simmer over medium heat. Add the white vinegar. The surface should show small bubbles, not a rolling boil.

Crack each egg into a small bowl or ramekin. Stir the simmering water to create a gentle whirlpool and slide one egg into the center. Poach 3–3½ minutes for a runny yolk or 4–5 minutes for a slightly firmer yolk. Repeat with remaining eggs (or poach 2 at a time if pan size allows). Use a slotted spoon to remove eggs and drain on paper towels; season lightly with a pinch of salt.

Assembly & Finishes

Spread: Generously spread the avocado mixture onto each toasted bread slice, dividing evenly.

Layer toppings: On top of the avocado, place arugula (about 0.5 cup per slice), a couple of tomato slices, a few red onion rings, and sprinkle bacon pieces evenly over the four slices.

Add cheese: Scatter crumbled goat cheese across the four toasts.

Top with eggs: Place one poached egg on each toast using a slotted spoon. If desired, gently press the yolk to let it run over the toppings.

Finish: Drizzle about 1/2 tablespoon balsamic glaze per toast (2 tablespoons total), then season with a pinch of sea salt and freshly ground black pepper to taste.

Serve immediately while toast is warm and eggs are runny.