Avocado Toast Recipe

Prepare bread

Preheat a skillet over medium heat or set a toaster. Brush both sides of sourdough slices lightly with 1 tbs olive oil. If using butter, spread 1 tsp on one side of each slice after toasting for extra richness.

Toast the slices in the hot skillet (2–3 minutes per side) or in a toaster until golden brown and crisp at the edges. Remove and keep warm.

Halve the avocado, remove the pit, and scoop flesh into a medium bowl.

Add 1 tsp lemon juice and 1 tsp sea salt. Mash with a fork to a chunky-smooth consistency—leave some small pieces for texture.

Stir in 1 tsp extra virgin olive oil, 0.25 tsp crushed red pepper flakes, and black pepper to taste. Taste and adjust salt, lemon, or pepper as needed.

Divide the avocado spread evenly between the two toasted slices, spreading to the edges.

Top each slice with optional toppings as desired: scatter halved cherry tomatoes and radish slices, sprinkle 2 tbs crumbled feta across both toasts (approximately 1 tbs per toast), and add microgreens or baby arugula.

If using an egg: soft-boil for 6 minutes for a runny yolk (place eggs in simmering water for 6 minutes, then transfer to an ice bath for 2 minutes; peel and halve). Place the egg halves on the toasts.

Finish with a light drizzle of extra virgin olive oil (optional), a pinch of everything bagel seasoning (about 0.5 tsp total), and an extra crack of black pepper.