Avocado Toast Breakfast Recipe

Prepare bread

Preheat a skillet or toaster oven to medium-high heat. Lightly brush both sides of the ciabatta slices with 1 tsp olive oil. Toast the slices in the skillet 2–3 minutes per side (or in the toaster oven at 400°F/200°C for 4–6 minutes) until golden and crisp. Transfer to a plate.

Make avocado spread

Halve and pit the avocado. Scoop flesh into a bowl and mash with a fork until slightly chunky. Stir in 1 tbs lemon juice, 1 tsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes. Taste and adjust seasoning. Keep warm or cover lightly.

Cook eggs (recommendation: sunny-side or over-easy)

Heat a nonstick skillet over medium-low and add 1 tsp butter until melted and foamy. Crack eggs into the skillet (or crack into a small bowl and slide in). Cook gently: for sunny-side-up, cover and cook 3–4 minutes until whites are set but yolks still runny; for over-easy, cook 2–3 minutes then flip gently and cook 30–45 seconds. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and keep warm.

Cook hash browns

If using frozen thawed or fresh shredded potato: squeeze any excess moisture from the shredded potato with a clean towel. Heat 1 tbs vegetable oil in a nonstick skillet over medium-high until shimmering. Add shredded potatoes in an even layer, press lightly with a spatula, and cook without moving 3–4 minutes until bottom is golden and crisp. Flip in sections and cook another 3–4 minutes until crisp and cooked through. Season with 1/2 tsp salt and 1/4 tsp black pepper. Transfer to a paper towel-lined plate.

Fruit substitute option

If substituting fruit (+$2): wash and prepare 1 cup mixed berries or sliced seasonal fruit. Serve chilled in a small bowl alongside the toast and eggs instead of hot hash browns.

Spread a generous layer of avocado mixture over each toasted ciabatta slice. Place one cooked egg on top of each slice. Add a portion of hash browns to the plate (or a small bowl of fruit if substituted). Finish with optional microgreens and a sprinkle of crumbled feta or grated parmesan, plus an extra pinch of red pepper flakes or black pepper if desired.

Serve immediately while eggs are warm. Enjoy.