Avocado Toast Recipe

Quick pickle

Place thinly sliced red onion in a small bowl or jar. Stir together apple cider vinegar, warm water, sugar, and salt until sugar dissolves. Pour over onions, press to submerge, and let sit at room temperature for at least 15 minutes (or refrigerate for up to 2 hours for more flavor). Drain before using.

Slow confit

Preheat oven to 275°F (135°C). In a small ovenproof dish, combine cherry tomatoes, sliced garlic, olive oil, salt, and herbs. Toss to coat. Roast in the oven for 25–35 minutes until tomatoes are softened, slightly collapsed, and garlic is tender but not browned. Remove and let cool slightly. Reserve oil for drizzling.

Pan-roasted home fries

Parboil diced potatoes in salted water for 5 minutes, drain well and let steam-dry for 2 minutes. Heat 1 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add potatoes in a single layer and let brown undisturbed for 4–5 minutes. Stir or flip and continue to cook 6–8 minutes until golden and crisp. Season with smoked paprika, garlic powder, salt, and pepper. Stir in chopped parsley off heat. Keep warm.

Toast bread

Brush each slice of multigrain bread lightly with 1/2 tsp olive oil (or butter). Toast in a skillet over medium heat, in a toaster, or under the broiler until golden and crisp, about 2–3 minutes per side in a skillet, or 3–4 minutes in a toaster. Keep warm.

Prepare avocado

Halve, pit, and scoop the avocado into a bowl. Mash with a fork until mostly smooth with some small chunks. Add lemon juice, sea salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning. If the avocado is very firm, let it sit at room temperature a few minutes before mashing.

Spread: Generously spread the mashed avocado onto each warm slice of toasted multigrain bread, dividing evenly.

Confit tomatoes: Spoon the roasted confit tomatoes and a little of the flavored oil evenly over the avocado on each slice.

Pickled onions: Top with a small handful (about 1–2 tbsp) of drained pickled red onions per slice to add brightness and acidity.

Feta & greens: Sprinkle crumbled feta evenly across both toasts and add microgreens or arugula if using.

Finish: Drizzle 1/4 tsp extra virgin olive oil over each toast and finish with a light sprinkle of sea salt flakes and a grind of black pepper.

Fry egg (add-on)

If adding the fried egg, heat 1 tsp butter or oil in a small nonstick skillet over medium. Crack the egg into the skillet and cook until whites are set and edges are crisp, 2–3 minutes for runny yolk, or cover the pan and cook 3–4 minutes for slightly set yolk. Season with a pinch of salt and pepper. Gently place the fried egg on top of one or both toasts just before serving.