Avocado Toast Recipe
charred avocado eggs any style | grilled corn
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Ingredients
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Toast & bread
Charred avocado
Grilled corn
Eggs & finishing
Method
Toast & bread
- 1
Prep and toast
Brush both sides of each bread slice lightly with 2 tbs olive oil. Heat a large skillet or grill pan over medium-high heat until hot. Place bread slices on the pan and toast 1.5–2 minutes per side, or until deep golden and crisp. Transfer to a rack and sprinkle immediately with 1 tsp salt and 1/2 tsp black pepper; set aside and keep warm.
Charred avocado
- 2
Prepare avocados
Halve the avocados, remove pits, and score the flesh in a crosshatch pattern without cutting through the skin. Brush the cut faces with 1 tbs vegetable oil to prevent sticking.
- 3
- 4
Season avocado
Add juice of 1 lime, 1/2 tsp kosher salt, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes to the scooped avocado. Mash coarsely with a fork to a chunky spread. Taste and adjust seasoning.
Grilled corn
- 5
- 6
Finish corn
Remove corn, brush with remaining butter, squeeze juice of 1/2 lime over each ear, and sprinkle with 1/2 tsp chili powder. If using, shave or cut kernels off and toss with cotija or feta (2 tbs). Reserve about 3 tbs of kernels per 2 toasts for topping.
Eggs & finishing
- 7
Cook eggs any style
Choose your egg style: sunny-side (cook in a nonstick skillet with 1 tbs butter over medium-low until whites set, 3–4 minutes), over-easy (cook until whites set then flip and cook 15–30 seconds), or scrambled (beat eggs lightly, season, cook in butter over medium and stir until soft). For poached eggs: bring a pot of water with 1 tbs vinegar to a gentle simmer and poach 3 minutes for runny yolks. Make 4 eggs total to top the 4 toasts.
- 8
Assemble
Spread about 3 tbs of the charred avocado mixture on each toasted slice. Top each with reserved grilled corn kernels. Place one egg on each toast. Drizzle each assembled toast with 1 tsp extra virgin olive oil, sprinkle flaky sea salt (about 1/8–1/4 tsp per toast) and a pinch of freshly ground black pepper. Scatter microgreens or chopped cilantro and crumble a little extra cotija/feta if desired.
- 9
Serve
Serve immediately while toast is crisp and eggs are warm. Provide lime wedges at the table for extra acidity.