Avocado Toast Recipe

Toast bread

Place the 2 slices of multigrain bread in a toaster or under a broiler and toast until golden and crisp to your liking (about 2–4 minutes). Set aside on a plate.

Prepare avocado

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add 1/2 tablespoon fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon coarse sea salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes. Using a fork, smash the avocado to a mostly-smooth but slightly chunky texture. Taste and adjust seasoning (add a pinch more salt or lemon if needed).

Assemble toast

Spread the smashed avocado evenly over the two toasted bread slices, dividing it between them. Drizzle an additional 1/2 teaspoon olive oil over the top if desired and sprinkle a light pinch of sea salt and pepper to finish.

Fried or sunny-side up (if chosen)

Heat a nonstick skillet over medium-low and add 1 teaspoon butter or oil. Crack the 2 eggs into the pan, season with 1/8–1/4 teaspoon salt and a pinch of pepper. For sunny-side up, cook gently for 2–3 minutes until whites are set but yolks runny; cover briefly for more set tops. For over-easy/medium, flip carefully after whites set and cook an additional 15–60 seconds depending on desired yolk doneness.

Scrambled (if chosen)

Whisk the 2 eggs with 1/8 teaspoon salt and a pinch of pepper. Heat the skillet over medium-low with 1 teaspoon butter or oil. Pour eggs in, let set at the edges, then gently push curds with a spatula until softly set, about 1–2 minutes. Remove immediately to avoid overcooking.

Poached (if chosen)

Bring a shallow pot of water to a gentle simmer and add a splash of vinegar (optional). Create a gentle whirlpool and crack each egg into a small bowl, then slide into the water. Poach 3–4 minutes for runny yolks or 4–5 minutes for firmer yolks. Remove with a slotted spoon and drain on paper towel.

Serve eggs on toast

Place the cooked eggs on top of the smashed avocado toast (one egg per slice, or both on one if preferred). Season with a final pinch of sea salt and freshly ground pepper.

Pantry fries: If using frozen fries, bake or air-fry according to package instructions until crisp (typically 12–18 minutes at 400°F/200°C, turning once). If using prepped potato wedges, toss 1 cup in 1 teaspoon oil, season with salt and pepper, and roast on a baking sheet at 425°F/220°C for 20–25 minutes until golden and crisp. Serve alongside the toast.

Fresh fruit: If choosing fruit, wash and cut 1 cup mixed fruit (berries, melon, or orange segments). Serve chilled alongside the avocado toast and eggs.

Top the assembled avocado toast with 2 tablespoons microgreens or chopped cilantro and/or 1 tablespoon crumbled feta or grated Parmesan if desired. Finish with an extra pinch of red pepper flakes or a light drizzle of olive oil.