Avocado Toast Recipe

Toast rye

Heat a heavy skillet or grill pan over medium-high heat. Spread 1/2 tbs butter on each slice of rye. Toast the slices 2–3 minutes per side until golden brown and crisp, pressing slightly with a spatula. Transfer to a plate and keep warm.

Halve the avocado, remove the pit, and scoop flesh into a bowl. Add 1 tbs lime juice, 1 tsp olive oil, 1 tsp kosher salt, and 1/2 tsp freshly ground pepper. Use a fork to smash until mostly smooth with a few small chunks for texture. Taste and adjust seasoning or lime as needed. Keep covered briefly to prevent browning.

Spread the smashed avocado evenly over the warm toasted rye slices, leaving a small border to prevent slipping.

Fill a shallow wide saucepan with about 1 liter of water and bring to a gentle simmer (small bubbles, not a rolling boil). Add 1 tbs white vinegar and 1/4 tsp fine salt.

Crack one egg into a small bowl. Create a gentle whirlpool in the simmering water with a spoon, then gently slide the egg into the center. Poach for 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer whites. Remove with a slotted spoon and drain on paper towel. Repeat with second egg.

Trim any ragged edges from the whites and keep eggs warm. Season lightly with a pinch of flaky sea salt and a grind of black pepper.

Place one poached egg on each avocado-covered toast just before serving.

In a small bowl combine 1 cup diced tomatoes, 1/4 cup finely diced onion, 1/2 minced jalapeño, 2 tbs chopped cilantro, 1 tbs fresh lime juice, and 1/2 tsp kosher salt. Stir and let rest 5–10 minutes to marry flavors. Drain any excess liquid before plating if tomatoes are very juicy.

Spoon about 1–2 tbs pico de gallo onto each avocado toast or serve on the side so guests can add as desired.

In a small food processor or with a sharp knife, combine 1/4 cup roasted red pepper, 1/4 cup packed parsley, 1/4 cup packed cilantro, 1 minced garlic clove, 1 tps smoked paprika, 1 tps red wine vinegar, 2 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Pulse until finely chopped but still a little textured, scraping down sides as needed. Adjust salt, acid, or oil to taste.

Spoon about 1 tsp chimichurri rojo over each poached egg (center) and a small drizzle along the toast for color and bright, smoky flavor.

Top each toast with thinly sliced scallions (about 1/2 tbs per slice) and a few fresh cilantro leaves. Sprinkle a light pinch of flaky sea salt over the avocado and eggs.

Arrange fresh fruit or microgreens on the side (about 1/2 cup per plate). Serve immediately with lime wedges for extra brightness.

Serve 2 toasts (makes 2 servings). Recommend eating immediately so toast remains crisp and eggs warm.