Avocado Toast Recipe

Toast and butter

Preheat a skillet over medium heat or ready a toaster. Lightly butter both sides of each slice of whole wheat bread with the unsalted butter. Toast in the skillet (2–3 minutes per side) until golden and crisp, or toast in a toaster until golden. Keep warm.

Prepare avocado

Halve, pit, and scoop the flesh from the ripe avocados into a mixing bowl. Mash with a fork until mostly smooth but slightly chunky.

Season spread

Fold in the crème fraîche, lemon juice, olive oil, fine sea salt, ground black pepper, and red pepper flakes. Taste and adjust seasoning (add more lemon or salt if needed). The crème fraîche should make the mixture creamy and tangy — if you prefer a thinner spread, stir in up to 1 additional teaspoon of lemon juice or olive oil.

Prepare cured yolk shavings

If yolks are firm from curing, optionally rub them lightly with a teaspoon of neutral oil to prevent sticking. Using a vegetable peeler or a very sharp knife, shave thin slices of the cured yolks. Reserve shavings on a plate. If using store-bought ready-to-eat cured yolks, shave directly. If you only have fresh eggs and not cured yolks, you may substitute with a soft-cooked egg broken over the toast (not included in ingredients).

Assemble

Spread about 2–3 tablespoons of the avocado-crème fraîche mixture evenly over each slice of warm toast (approximately half the spread per two slices).

Top and garnish

Arrange the shaved cured egg yolk pieces over the avocado layer. Scatter microgreens or baby arugula on top. Sprinkle flaky sea salt, freshly cracked black pepper, and lemon zest evenly over the toasts. Finish with a light drizzle of extra-virgin olive oil if desired.

Serve

Serve immediately while toast is still crisp. Each serving is two slices; enjoy promptly for best texture.