Avocado Toast Recipe

Toast bread

Heat a griddle or skillet over medium-high heat. Brush both sides of the sourdough slices lightly with 1 tablespoon extra-virgin olive oil (or spread butter if using). Toast slices 2–3 minutes per side until golden brown and crisp. Remove and keep warm.

Halve the avocado, remove the pit and scoop flesh into a bowl. Add 1 teaspoon lemon juice, 1 teaspoon sea salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes. Mash with a fork until mostly smooth but slightly chunky. Taste and adjust salt or lemon as needed.

Preheat oven broiler or set oven to 425°F (220°C). Toss halved cherry tomatoes with 1 teaspoon olive oil, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a small baking sheet cut-side up and roast 8–12 minutes under broiler or in oven until softened, blistered at edges and slightly caramelized. Remove and set aside.

Make the dukkah: in a dry skillet over medium heat toast 1/2 cup shelled pistachios, 2 tablespoons sesame seeds, 1 teaspoon coriander seeds and 1/2 teaspoon cumin seeds, stirring, until fragrant and lightly browned (3–5 minutes). Let cool slightly, then pulse in a food processor 4–6 short pulses until coarsely ground (you want a crumbly texture, not a paste). Transfer to a bowl and mix in 1/2 teaspoon salt and 1/2 teaspoon lemon zest if using.

Toss microgreens or baby arugula with 1/2 teaspoon extra virgin olive oil and a small pinch of salt to dress lightly. Set aside.

Bring 1 liter water to a gentle simmer in a deep saucepan (small bubbles, not a rolling boil). Add 1 tablespoon white vinegar and 1/4 teaspoon salt. Create a gentle whirlpool with a spoon. Crack one egg into a small cup, then slip it into the center of the whirlpool. Poach 3–3.5 minutes for a runny yolk or 4–5 minutes for a slightly firmer yolk. Use a slotted spoon to lift the egg out and briefly drain on a paper towel. Repeat with the second egg.

Spread a generous layer of the mashed avocado over each toasted sourdough slice (divide evenly between 2 slices). Season the avocado layer with a light pinch of salt and pepper.

Evenly distribute the roasted tomatoes over the avocado on each slice.

Place one poached egg on top of each slice, gently pressing so it adheres to the avocado.

Sprinkle the pistachio dukkah generously over the eggs and tomatoes so each bite gets crunch and flavor.

Finish with the dressed microgreens, a light drizzle (about 1/2 teaspoon total) of extra virgin olive oil, and an optional extra pinch of flaky sea salt and freshly ground black pepper.

Serve immediately while toast is still crisp and eggs are warm.