Barnyard Toast Recipe

Prepare and toast ciabatta

Slice the ciabatta loaf into 1-inch thick slices. Brush both sides lightly with 2 tablespoons extra-virgin olive oil (and optionally a thin smear of butter). Toast slices on a grill pan or skillet over medium-high heat, pressing lightly, until golden brown and crisp, about 2–3 minutes per side. Alternatively, toast under a broiler for 2–4 minutes per side until edges are browned.

Make the avocado smash

Halve and pit the ripe avocados. Scoop flesh into a bowl and mash with a fork until slightly chunky. Add 1 tablespoon fresh lime juice, 1 tablespoon extra-virgin olive oil, 3 teaspoons sea salt (adjust to taste), 1 teaspoon black pepper, and 1 teaspoon red pepper flakes. Mix gently until combined but still textured. Taste and adjust seasoning or lime as needed.

Cook eggs and bacon

For soft-boiled eggs: bring a small pot of water to a gentle boil. Carefully lower eggs and cook for 6 minutes for a jammy yolk. Remove to an ice bath for 2 minutes, then peel. For bacon or pancetta: in a small skillet over medium heat, cook strips until crisp, 4–6 minutes, turning once. Drain on paper towel and chop into bite-sized pieces.

Assemble toast

Spread 1 tablespoon goat cheese or ricotta over each toasted ciabatta slice (optional for creaminess). Spoon a generous layer of smashed avocado onto each slice, spreading to the edges. Halve the soft-boiled eggs and place one or two halves on each toast, or gently press a whole peeled egg and slice on the plate. Scatter chopped crispy bacon or pancetta over the avocado. Add 2 tablespoons pickled red onions per two slices and sprinkle 1 cup microgreens (divide between slices).

Finish and season

Drizzle a little extra-virgin olive oil if desired, sprinkle everything bagel seasoning (about 1 teaspoon total) and flaky sea salt (about 1/2 teaspoon divided) over the toasts, and finish with finely sliced chives. Serve immediately so toast stays crisp and eggs remain warm.