Avocado Toast Recipe

Prepare the bread

Brush both sides of the sourdough slices lightly with extra-virgin olive oil (about 1 tbs total). If using butter, spread butter thinly on one side of each slice instead of oil.

Toast

Toast the bread in a skillet over medium-high heat for 2–3 minutes per side until golden and crisp, or toast in a toaster until deeply golden. Transfer to a plate and keep warm.

Prepare the avocado

Halve the avocado, remove the pit, and scoop the flesh into a medium bowl.

Mash and season

Add lemon juice, sea salt, black pepper, and red pepper flakes to the avocado. Mash with a fork until you reach a slightly chunky but spreadable consistency. Taste and adjust salt, pepper, or lemon as needed.

Prepare toppings

If using cherry tomatoes, halve them. If adding an egg, soft-boil for 6 minutes in simmering water for a jammy yolk, then cool in ice water and peel, or poach an egg to your liking. Crumble feta if using.

Assemble

Spread the mashed avocado evenly over each toasted bread slice (about half the avocado per slice). Top with halved cherry tomatoes, microgreens or arugula, crumbled feta, and a sprinkle of everything bagel seasoning if using. Place the soft-boiled or poached egg on top if desired; season the egg with a pinch of salt and pepper.

Finish

Drizzle a few drops of olive oil over the assembled toasts and add an extra pinch of red pepper flakes or cracked black pepper to taste. Serve immediately.