Avocado Toast

The morning sun hit my tiny kitchen counter just right as I smashed that first avocado against toast. I'd been skeptical about the whole avocado toast trend—seemed like overpriced café nonsense—until that first creamy bite changed everything. Now it's the breakfast that saves me on busy weekdays and lazy Sunday mornings alike.

Last winter, my roommate walked in while I was making this and ended up demanding the recipe. We ended up standing at the counter eating toast straight from the cutting board, talking about everything and nothing, while the steam rose from our mugs. That's when I realized this isn't just breakfast—it's a moment.

Ingredients

• 2 slices whole-grain or sourdough bread: sourdough gives you that tangy crunch and holds up better against the creamy avocado, but honestly whatever you have in your bread box will work beautifully
• 1 ripe avocado: gently press the skin—if it yields slightly like a ripe peach, you're golden, and if it's rock hard, leave it on the counter for a day or two
• 1 teaspoon lemon juice: this isn't just for flavor, it keeps your avocado from turning that weird brownish color that makes everything look less appetizing
• 1/4 teaspoon sea salt: I've learned that flaky salt adds this incredible crunch that regular table salt just can't deliver
• 1/8 teaspoon freshly ground black pepper: freshly cracked makes such a difference here, bringing out that subtle earthiness in the avocado
• 1/8 teaspoon red chili flakes: totally optional, but that tiny kick of heat wakes everything up beautifully
• 2 large eggs: poached is my absolute favorite—the runny yolk creates this incredible sauce—but fried with crispy edges works just as well
• 1 tablespoon fresh chives or cilantro: the fresh herbs add this bright pop that cuts through all that richness
• 1 teaspoon extra-virgin olive oil: a finishing drizzle that makes everything feel just a little more special

Instructions

Get Your Bread Crispy:

Pop those slices in the toaster until they're golden brown and make that satisfying hollow sound when you tap them—we want serious crunch here because soft bread plus creamy avocado equals mushy disappointment.

Prep the Avocado:

Cut your avocado in half, twist it open, and carefully whack the pit with your knife then twist to remove it—scoop all that green goodness into a small bowl and get ready to mash.

Season and Smash:

Add the lemon juice, salt, pepper, and those chili flakes if you're feeling adventurous, then use a fork to mash until it's mostly smooth but still has some satisfying chunks scattered throughout.

Cook Your Eggs:

If you're going the egg route, get them going now—poached takes about 3 minutes for that perfect runny yolk, or fry them until the edges are lacey and crispy.

Assemble the Magic:

Scoop that seasoned avocado generously onto your crispy toast, spreading it all the way to the edges so every bite gets that perfect ratio.

Finish with Flair:

Top with your egg if using, drizzle with olive oil, sprinkle those fresh herbs on top, and serve immediately while everything is still warm and wonderful.

Save

This became my go-to when I moved into my first apartment and had zero cooking skills but still wanted something that felt grown-up. Now, whenever friends stay over, they request it specifically. There's something about the combination of textures and flavors that makes people feel taken care of.

Making It Your Own

The beauty of avocado toast lies in how endlessly customizable it is. I've discovered that crumbled feta adds this salty tang that plays perfectly with the creamy avocado. During summer, sliced heirloom tomatoes and fresh basil turn it into something entirely different but equally delicious.

Perfect Pairings

A steaming cup of coffee is the classic companion, but I've found that a bright, citrusy green tea cuts through the richness beautifully. If you're serving this for brunch, a side of fresh fruit balances everything perfectly.

Timing and Prep

The key to restaurant-quality avocado toast at home is timing—everything should come together at the same moment, with warm toast meeting room-temperature avocado and hot eggs. That temperature contrast makes all the difference between good and absolutely incredible.

• Toast your bread while you prep the avocado so nothing sits around getting cold
• Have all your toppings ready before you start assembling—this isn't the dish for last-minute herb chopping
• Work quickly once you start assembling—avocado toast waits for no one

Save

Whether it's a quick breakfast before work or a lazy weekend brunch, this simple dish never fails to hit the spot. Here's to many mornings made better by avocado on toast.

Recipe Questions & Answers

→ What bread works best for avocado toast?

Sourdough and whole-grain breads provide excellent texture and flavor. Their hearty structure supports the creamy topping without becoming soggy. Choose thick-cut slices for the best results.

→ How do I know when an avocado is perfectly ripe?

Gently press the avocado—it should yield slightly to pressure without feeling mushy. The skin should be dark purple-black, and the stem should flick off easily revealing green underneath.

→ Can I make this ahead of time?

The mashed avocado mixture can be prepared a few hours in advance if stored with plastic wrap directly on the surface to prevent browning. Toast the bread just before serving for optimal texture.

→ What are good vegan topping alternatives?

Sliced tomatoes, radishes, cucumber, or roasted chickpeas add wonderful texture and flavor. Nutritional yeast, hemp seeds, or sliced almonds provide protein and a satisfying crunch.

→ How can I add more protein without eggs?

Smoked salmon, hemp seeds, white beans, or cottage cheese mixed into the avocado all boost protein content. A sprinkle of nutritional yeast adds both protein and umami flavor.

→ Why does my avocado mixture turn brown?

Oxidation causes browning when avocados are exposed to air. Lemon juice helps slow this process. Always press plastic wrap directly onto the surface if storing, and use within a few hours.