Free recipe
Avocado Toast
Built around thick slices good bread and avocado -- the method starts by toasting the bread until deeply golden.
Anchored by thick slices good bread, avocado and emon, this breakfast dish starts by toasting the bread until deeply golden and comes together in about 60 minutes -- the kind of easy recipe that earns a permanent spot in the rotation.
Worth the 60 minutes -- this is a weekend project that pays off.
An easy, forgiving method -- hard to get wrong on a first try.
Built around thick slices good bread, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 thick slices good bread (sourdough is great)
- 1 ripe avocado
- 1/2 lemon, juiced
- 2 eggs (optional, for topping)
- 1 tbsp olive oil
- 1/4 tsp chili flakes
- Flaky salt and black pepper
- A few microgreens or herbs (optional)
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Toast the bread until deeply golden and crisp - a sturdy toast holds the toppings without going soggy.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Add the lemon juice, a pinch of salt, and pepper, and mash with a fork to your liking (chunky or smooth).
If using eggs, fry or poach them while the bread toasts.
Spread the mashed avocado thickly onto the toast.
Drizzle with olive oil and sprinkle with chili flakes and flaky salt.
Top with an egg and a few microgreens if you like, and serve straight away.
The step worth not rushing: Add the lemon juice, a pinch of salt, and pepper, and mash with a fork to your liking (chunky or smooth).
