Avocado Toast Recipe

Toast bread

Heat a skillet or griddle over medium heat. Butter one side of each eight-grain bread slice with 1 tbs unsalted butter. Place bread butter-side down on the hot surface; brush the top lightly with 1 tsp olive oil. Toast 2–3 minutes per side until golden and crisp. Remove and keep warm.

Halve and pit the avocados, scoop flesh into a bowl and mash with a fork leaving some texture. Add 1 tbs lime juice, 1 tbs finely diced shallot, 1/2 diced roma tomato, 1 tbs chopped cilantro, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if using. Stir to combine and taste; adjust salt or lime if needed. Keep covered until ready to assemble to prevent browning.

Place diced Yukon Gold potatoes in cold salted water and bring to a simmer for 5 minutes to par-cook; drain and pat dry. Heat a large skillet over medium-high heat and add 2 tbs olive oil. Add the par-cooked potatoes in a single layer and cook without stirring for 3–4 minutes to develop a crust. Stir and add 1/2 cup diced onion and 1/2 cup diced bell pepper. Season with 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 3/4 tsp kosher salt and 1/4 tsp black pepper. Continue to cook, stirring occasionally, until potatoes are golden and cooked through, about 8–10 minutes total. Taste and adjust seasoning; stir in 1 tsp chopped chives if using. Keep warm.

Cook the smokehouse bacon: place 4 bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer bacon to a paper towel-lined plate and reserve 1 tsp bacon fat; finish with 1 tsp butter if desired. Chop or leave whole for plating.

Poach eggs in infused water: bring 1 liter of water to a bare simmer in a wide, shallow pot (water should be steaming with small bubbles, not a rolling boil). Add 2 tsp white wine vinegar. Create a gentle whirlpool, then crack 1 large egg into a small ramekin and slip it into the center of the whirlpool. Poach for 3–3.5 minutes for a runny yolk (4 minutes for slightly firmer). Remove with a slotted spoon and drain on paper towel. Repeat with the second egg. Keep warm in a bowl of very warm water if needed and season lightly with salt and pepper just before plating.

Spread and layer: Lay the toasted eight-grain bread on plates. Generously spread each slice with house guacamole (about half the guacamole per 2 slices).

Add eggs & bacon: Place one poached farm egg on each toast. Tuck the smokehouse bacon next to or across the egg (either whole or chopped).

Plate home fries: Spoon the warm home fries on the side of each toast (about 1 cup per serving).

Garnish and season: Sprinkle microgreens or a small handful of arugula over the toast, scatter a pinch of flaky sea salt (about 1/4 tsp divided), and a light grind of fresh black pepper. Serve with a lemon wedge to squeeze over the eggs/avocado.