Avocado Toast Recipe

Par-cook potatoes

Place cubed potatoes in a pot and cover with cold salted water. Bring to a boil, reduce to a simmer and cook until just tender when pierced with a knife, about 6–8 minutes. Drain well and let steam-dry for 2 minutes.

Crisp and season

Heat a large skillet over medium-high heat. Add 2 tbs olive oil. When oil shimmers, add drained potatoes in a single layer and let cook undisturbed 4–5 minutes until golden on one side. Add sliced onion and continue to cook, stirring occasionally, until potatoes are browned and onions are caramelized, about 6–8 more minutes. Add minced garlic, paprika, dried oregano, 1 tsp salt and 1/2 tsp black pepper; toss and cook 1–2 minutes more. Taste and adjust seasoning. Keep warm and cover until serving.

Grill the bread

Heat a grill pan or skillet over medium-high heat. Brush one side of each jalapeño cheddar bread slice lightly with melted butter (about 2 tbs total) and a thin swipe of olive oil. Place bread buttered-side down on the hot surface and grill until golden brown and crisp, about 1–2 minutes. Flip and toast the other side 30–45 seconds. Remove and keep warm.

Prepare avocado mixture

Halve and pit the avocados. Scoop flesh into a bowl and mash with a fork until a slightly chunky but spreadable texture remains. Stir in 1 tbs lime juice, 3 tsp sea salt, 1 tsp black pepper and 1 tsp red pepper flakes (optional). Taste and adjust lime, salt or pepper as needed. Keep covered to prevent browning if not using immediately.

Toss 2 cups baby arugula with a squeeze of lemon wedge and a light pinch of salt to brighten the greens. Set aside. Have furikake ready in a small bowl to sprinkle at plating.

Cook sunny-side-up eggs

Heat a nonstick skillet over medium-low heat and add 2 tsp neutral oil or butter. Crack eggs into the pan, spacing them so they don't touch. Cook slowly until whites are set but yolks remain runny, about 3–4 minutes; if whites are not fully set on top, cover pan for 20–30 seconds. Season each egg lightly with 1/2 tsp salt and 1/2 tsp black pepper. Remove from heat and keep warm.

To assemble four servings: Place two slices of grilled jalapeño cheddar bread on each plate. Spread a generous layer (about 1/2 of the avocado mixture per two slices) of smashed avocado across each slice. Top avocado with a small handful of dressed arugula. Place two sunny-side-up eggs (one per toast or both on one slice if preferred) on top of the arugula. Sprinkle each toast with about 1/2 tsp furikake. Serve home fries alongside and offer lemon wedges for extra brightness.

Serve immediately so the toast remains crisp and the egg yolks are runny. Leftover avocado should be refrigerated and used within a day.