Avocado Toast Recipe

Prepare and Toast Bread

Brush both sides of the sourdough slices lightly with olive oil or spread a thin layer of butter. Toast in a skillet over medium heat or in a toaster until golden and crisp, about 2–3 minutes per side in a skillet or 2–4 minutes in a toaster, depending on thickness. Keep warm.

Prepare Avocado

Cut the avocado in half, remove the pit, and scoop flesh into a medium bowl. Add the lemon or lime juice immediately to prevent browning.

Using a fork, mash the avocado to your desired texture—smooth with some small chunks is ideal. Stir in the extra-virgin olive oil, sea salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning (add more salt, pepper, or citrus) as needed.

Fry Eggs (Sunny-side or Over-easy)

Heat a nonstick skillet over medium-low to medium heat. Add butter or oil and let it melt and coat the pan. Crack eggs into the pan, spacing them so they don't touch. Cook until whites are set and edges are lightly crisp, about 3–4 minutes for sunny-side. For over-easy, cook 2–3 minutes until whites set, then gently flip and cook 15–30 seconds more for a runny yolk. Season with salt and pepper.

Divide the smashed avocado between the two toasted sourdough slices and spread evenly in a thin layer, leaving a small border around the edges if desired.

Place one fried egg on top of each avocado-covered slice. If you prefer, gently press the egg into the avocado so it sticks.

Finish with a drizzle of extra-virgin olive oil or a few drops of chili oil or hot sauce if using. Sprinkle with flaky sea salt, a pinch of black pepper, and scatter microgreens or chopped cilantro for color and freshness.

Serve immediately while toast is crisp and eggs are warm.