Everything Avocado Toast Recipe

Preheat a skillet or grill pan over medium-high heat. Brush both sides of the sourdough slices lightly with olive oil (and butter if using). Toast slices 2–3 minutes per side, until golden and crisp with good char, or toast in a toaster to desired doneness. Keep warm.

In a small bowl, combine the softened cream cheese and fig jam. Mix until smooth and marbled but not completely uniform for small fig streaks. Stir in lemon zest and 1/2 tsp of the everything bagel seasoning; reserve the remaining 1/2 tsp for sprinkling later. Taste and adjust fig or lemon if desired.

Cut the avocado in half, remove the pit, and scoop flesh into a bowl. Mash roughly with a fork, leaving some texture. Stir in lemon juice, 1/4 tsp sea salt, and black pepper. Taste and adjust seasoning; set aside.

Frying the eggs (over-easy)

Heat a nonstick skillet over medium heat and add 1 tsp butter or oil. Crack the eggs into the skillet, spacing them apart. Season with 1/8 tsp fine sea salt. Cook until whites are mostly set, about 2–3 minutes. Carefully flip each egg and cook 20–30 seconds for runny yolks (over-easy). Remove from heat and keep warm. If you prefer slightly firmer yolks, cook 45–60 seconds after flipping.

Spread a generous layer (about 1.5 oz or the prepared amount) of the fig cream cheese evenly over each toasted sourdough slice.

Top the cream cheese with an even layer of the mashed avocado, about half the avocado per slice. Gently press to adhere.

Place one over-easy egg on top of each avocado-topped slice.

Sprinkle the remaining everything bagel seasoning and red chili flakes evenly over the eggs and avocado (about 1/4 tsp everything seasoning and 1/4 tsp chili flakes per slice). Finish with a pinch of flaky sea salt and optional microgreens or chives.

Serve immediately while toast is crisp and eggs are warm, cutting in half if desired.