Avocado Toast Plate Recipe

Toast the bread

Preheat a skillet or toaster. If using a skillet, melt the butter over medium-high heat until foaming. Add the sourdough slices and cook 1.5–2 minutes per side, or until golden brown and crisp. If using a toaster, toast to medium-high. Transfer toasted slices to a serving plate and keep warm.

Prepare the avocado

Halve the avocado, remove the pit, and scoop flesh into a small bowl. Add the lemon juice immediately to prevent browning.

Using a fork, mash the avocado to a slightly chunky consistency (not completely smooth). Stir in the olive oil, sea salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning — add a little more lemon or salt if desired.

Spread an even layer of the mashed avocado over each warm toast slice, dividing the mixture between the two pieces.

Cook the bacon

Place the bacon strips in a cold skillet in a single layer. Turn heat to medium and cook 4–6 minutes per side, or until crisp to your liking. Alternatively, bake on a foil-lined sheet at 400°F (200°C) for 12–16 minutes. Transfer cooked bacon to a paper towel–lined plate to drain and cool slightly, then break each slice in half.

Top each avocado-covered toast with the bacon pieces, distributing them evenly (about 1.5 slices’ worth per toast). Pile the baby arugula on top of the bacon, arranging it loosely so it maintains a fresh look.

Finish with a light sprinkling of flaky sea salt and an extra grind of black pepper if desired. Serve immediately with the lemon wedge on the side for squeezing over the arugula and avocado.