Avocado Toast – 9-grain Recipe

Toast bread

Toast the two slices of 9-grain bread in a toaster or under a broiler until golden and crisp at the edges, about 2–4 minutes depending on your appliance. Set aside on a cutting board.

Prepare avocado

While the bread toasts, halve the avocado, remove the pit, and scoop the flesh into a bowl. Add 1 tsp olive oil, the juice of half a lemon (reserve any remaining lemon juice for the dressing), 1/2 tsp freshly ground black pepper and 1 tsp sea salt. Mash with a fork to a slightly chunky consistency. Taste and adjust salt or lemon as desired.

Make dressing

In a small bowl, whisk together 2 tablespoons plain Greek yogurt, 1 tablespoon fresh lemon juice (can be from the other half lemon), 1 teaspoon honey, 1/2 teaspoon apple cider vinegar, 1/2 teaspoon poppy seeds, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth and homogenous. If too thick, whisk in up to 1 teaspoon water to reach a pourable but creamy consistency.

Toss greens

Place 1 cup mixed baby greens in a medium bowl. Add the prepared lemon-poppyseed dressing and gently toss so the leaves are lightly and evenly coated. Taste and adjust seasoning with a pinch more salt or lemon if needed.

Spread the mashed avocado evenly across the two toasted 9-grain slices, dividing the avocado between them.

Top each slice with an even portion of the dressed greens, arranging them to create height and texture.

Drizzle 1/2 teaspoon olive oil across the assembled toasts, sprinkle 1 tablespoon microgreens or chopped fresh herbs, and add a pinch (about 1/4 tsp) of red pepper flakes if using.

Cook eggs (poached or fried recommended)

If adding eggs, heat a small nonstick skillet over medium heat and add 1 teaspoon butter or oil. For fried eggs: crack 2 eggs into the skillet, season lightly with 1/8 teaspoon salt and 1/16 teaspoon black pepper, and cook until whites are set but yolks remain runny, about 2–3 minutes for sunny-side or 3–4 minutes flipping for over-easy. For poached eggs: bring a shallow pot of water to a gentle simmer with a tablespoon of vinegar, swirl the water, crack eggs into small cups and slip each into the water; cook 3–4 minutes for runny yolks, then remove with a slotted spoon and drain briefly on paper towel.

Place one cooked egg atop each avocado toast, gently press so the yolk spills slightly over the greens and avocado when cut.

Season the toasts with an extra pinch of flaky sea salt and freshly ground black pepper to taste. Serve immediately while toast is still crisp and eggs (if used) are warm.