Avocado Toast Recipe

Toast bread

Preheat a toaster or skillet. Lightly brush both sides of the wheat berry bread slices with 1 tablespoon extra virgin olive oil. Toast in a toaster or on a hot skillet (medium heat) until golden brown and crisp, about 2–3 minutes per side if using a skillet or until desired level in a toaster. Keep warm.

Prepare avocado

Cut the avocado in half, remove the pit and scoop the flesh into a bowl. Add 1 teaspoon lemon juice, 1 teaspoon sea salt, and 1/4 teaspoon black pepper. Mash with a fork to a slightly chunky texture (not completely smooth). Taste and adjust seasoning. Stir in 1/2 tablespoon extra virgin olive oil to add gloss and richness.

Assemble on toast

Divide the avocado smash evenly over the two toasted bread slices, spreading to the edges so you have an even layer about 1/4–1/2 inch thick.

Fry eggs

Heat a nonstick skillet over medium-low heat. Add 1 teaspoon butter or oil and let melt/spread. Crack two eggs into the pan, keeping some space between them. Cook until the whites are set but yolks are still runny, about 2–3 minutes for sunny-side-up; cover the pan for 30–45 seconds if you prefer whites fully set on top. Alternatively, cook to desired doneness (over-easy: flip carefully and cook 15–30 seconds). Season eggs with 1/4 teaspoon sea salt and 1/8 teaspoon black pepper while cooking.

Top toast with eggs

Using a spatula, place one fried egg on top of each avocado-topped toast slice.

Add pickled onion & seasoning

Scatter about 2 tablespoons (1/8 cup) of quick pickled red onion over each egg-topped toast (total 1/4 cup used). Sprinkle 1 teaspoon everything bagel seasoning evenly across both slices (about 1/2 tsp per slice). Drizzle remaining extra virgin olive oil lightly over the toasts if desired and finish with a pinch of flaky sea salt and the optional microgreens or chives.

Serve immediately while eggs are warm and toast is crisp. Enjoy.