Avocado Toast Recipe
micro greens, everything bagel spice, evoo
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Ingredients
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Toast & Base
Avocado Spread
Toppings & Finish
Method
Toast & Base
- 1
Prep and toast the bread
Lightly brush both sides of the sourdough slices with 1 tablespoon EVOO. Toast in a skillet over medium heat or in a toaster until golden-brown and crisp, about 2–3 minutes per side in a skillet or 3–4 minutes in a toaster, turning once for even color.
- 2
Once toasted, immediately sprinkle each slice with a light pinch of the 1 teaspoon salt while still warm so it adheres to the bread.
Avocado Spread
- 3
Prepare avocado
Halve, pit, and scoop the flesh of 1 ripe avocado into a small bowl. Use a fork to mash to a chunky-smooth consistency (small lumps are desirable for texture).
- 4
Stir in 1 teaspoon fresh lemon juice, 1 teaspoon ground black pepper, and 1/4 teaspoon red pepper flakes. Taste and adjust seasoning; add up to another 1/4 teaspoon salt only if needed (note: toasted bread already has salt).
Assembly & Finish
- 5
Assemble avocado toast
Divide the avocado mixture evenly and spread it over the two toasted sourdough slices, using the back of a spoon to create a slightly raised mound for interest.
- 6
Sprinkle 1 teaspoon everything bagel spice evenly over both slices.
- 7
Top each slice with approximately 1/4 cup microgreens (total 1/2 cup) arranging them gently so they sit atop the avocado without being packed down.
- 8
Drizzle the finishing 1/2 teaspoon extra-virgin olive oil evenly over both toasts and finish with a light crack of the 1/4 teaspoon freshly cracked black pepper.
- 9
Serve immediately so the toast remains crisp; if preparing ahead, keep toasted bread and avocado spread separate and assemble just before serving.
