Avocado Toast Recipe

Prepare and toast the bread

Preheat a toaster or skillet. Lightly brush each bread slice with olive oil or spread a thin layer of butter if using. Toast until edges are golden and surface is crisp but not overly browned, about 2–4 minutes depending on method.

Crush and season the avocado

Cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl. Using a fork, mash the avocado to a chunky consistency. Add the lemon juice immediately and stir to combine (this prevents browning). Mix in 3/4 tsp of the salt and 1/2 tsp of the black pepper, tasting and adjusting to preference. Reserve the remaining salt and pepper for finishing.

Prepare the tomatoes

Dice the tomatoes into small, roughly 1/4-inch pieces. If using cherry tomatoes, halve or quarter them. If using the optional red onion, mix the diced onion with the tomatoes and a pinch of salt to soften their bite for 2–3 minutes, then drain any excess liquid.

Assemble the avocado toast

Divide the mashed avocado evenly between the two toasted bread slices and spread to cover the surface.

Evenly spoon the diced tomatoes (and onion mixture if used) over the mashed avocado, leaving a small border around the edges if you like.

Sprinkle everything bagel seasoning over each slice, then finish with the remaining 1/4 tsp sea salt (or flaky salt) and the remaining 1/2 tsp black pepper to taste. Drizzle each slice with about 1/4 tsp extra-virgin olive oil if desired.

Serve immediately so the toast stays crisp. Optionally garnish with an extra lemon wedge for squeezing at the table.