Avocado Toast Recipe

Prep and toast

Lightly butter or brush both sides of the pumpernickel slices with 1 tablespoon butter or olive oil. Toast the slices in a skillet over medium heat for 2–3 minutes per side until edges are crisp and internal crumb is warm, or toast under a broiler for 1–2 minutes per side watching carefully. Remove and place on a plate.

Make the avocado spread

Halve and pit the avocado. Scoop the flesh into a bowl and mash with a fork until mostly smooth with a little texture. Stir in 1 teaspoon lemon juice, 1 teaspoon olive oil, 1 teaspoon sea salt, 1 teaspoon freshly ground black pepper and optional 1/4 teaspoon red pepper flakes. Taste and adjust seasoning or lemon.

Prepare onion and radish

Thinly slice 1/4 red onion as thin as possible (slice across the root for rings). Place slices in a small bowl of cold water for 5 minutes to mellow sharpness, then drain and pat dry. Thinly slice 3 radishes into rounds. If using, roughly chop 1/4 cup microgreens or herbs.

Assemble toppings

Set the drained red onion and radish slices aside to add to the assembled toast just before serving. Reserve flaky sea salt for finishing.

Cook the eggs (sunny-side or over-easy recommended)

Heat a nonstick skillet over medium-low and add 1 teaspoon butter or neutral oil until shimmering. Crack 2 eggs into the skillet, spacing them apart. Cook gently for 2–3 minutes for sunny-side until whites are set but yolks are runny; for over-easy, cook 2 minutes then carefully flip and cook another 15–30 seconds. Season with a pinch of salt and a little black pepper while cooking. Remove eggs to a paper towel-lined plate to drain excess oil.

Divide the avocado spread between the two toasted pumpernickel slices and spread to the edges in an even layer (about 1/2 avocado per slice depending on size).

Top each slice with a few rings of the drained red onion and 6–8 radish rounds arranged evenly. Gently place one cooked egg on each slice.

Sprinkle the assembled toasts with the reserved flaky sea salt and additional black pepper to taste. Scatter microgreens or herbs on top if using, and serve immediately.