Avocado Toast Recipe

Prep and Toast

Preheat a skillet or grill pan over medium-high heat. Brush both sides of the challah slices lightly with olive oil (and butter if using). Place bread on the hot pan and toast 1.5–2 minutes per side, until golden brown and slightly crisp. Transfer to a plate and keep warm.

Make the avocado

Halve and pit the avocado and scoop flesh into a bowl. Add lemon juice, sea salt, black pepper, and red pepper flakes. Mash with a fork to a slightly chunky but spreadable consistency. Taste and adjust seasoning as needed.

Whisk together balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Slowly whisk in the extra-virgin olive oil until emulsified. Set aside.

In a small bowl, toss the arugula and halved cherry tomatoes with about 1 tablespoon of the prepared balsamic vinaigrette to lightly dress them. Reserve remaining vinaigrette for drizzling.

If your bacon isn't already cooked, cook strips in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Drain on paper towels and chop or crumble.

Cook over-medium eggs

Heat a nonstick skillet over medium heat and add butter or oil. Crack two eggs into the skillet, season lightly with the 1/8 tsp salt and 1/16 tsp pepper. Cook until whites are mostly set, about 2–3 minutes, then spoon a little hot oil over the yolks or cover the pan for 30–45 seconds to set the tops but keep yolks slightly runny (over-medium). Total cook time should yield slightly jammy yolks. Transfer eggs to a plate.

Spread a generous layer of the mashed avocado onto each toasted challah slice.

Top the avocado with the dressed arugula and cherry tomatoes, dividing evenly between slices.

Scatter the crumbled goat cheese and chopped bacon over the greens and tomatoes.

Place one over-medium egg on each slice of toast.

Drizzle a little of the remaining balsamic vinaigrette over each assembled toast, and optionally finish with a small drizzle (about 1/4–1/2 tsp) of extra balsamic for sweetness and visual contrast.

Sprinkle flaky sea salt over the eggs and a grind of fresh black pepper. Serve immediately.