Save There's something about the sound of bread hitting a hot toaster that signals the start of a good day. My first real avocado toast moment happened on a Tuesday morning when I was too tired to think of breakfast, so I grabbed what was in the kitchen—a ripe avocado, some sourdough, and a lemon. Ten minutes later, I had something so simple and satisfying that I've made it a hundred times since. It's become my go-to when I want something that feels effortless but actually tastes intentional.
I made this for a friend who claimed they didn't like avocados, only to watch them ask for the recipe before finishing their plate. There's something about the warmth of toasted bread meeting cool, creamy avocado that just works, especially when you add that little kick of chili flakes.
Ingredients
- Whole-grain or sourdough bread: Choose bread with enough structure to hold the mashed avocado without getting soggy—two thick slices toast better than thin bread.
- Ripe avocado: The avocado should yield slightly to gentle pressure; if it's rock hard, wait another day or two.
- Lemon juice: Don't skip this—it brightens the flavor and keeps the avocado from oxidizing and turning gray.
- Sea salt: Finer salt distributes more evenly than kosher salt when you're mashing.
- Freshly ground black pepper: Freshly ground makes all the difference in both flavor and texture here.
- Red chili flakes: A small amount goes a long way; add gradually and taste as you go.
- Eggs: If using, pick your cooking method—fried eggs add richness, poached eggs add elegance.
- Fresh chives or cilantro: These add a final burst of freshness that ties everything together.
- Extra-virgin olive oil: A light drizzle adds a subtle fruity finish without overwhelming the delicate avocado flavor.
Instructions
- Toast until golden:
- Pop your bread slices into the toaster and crank it to a medium-high setting—you want a golden, crispy exterior with a bit of give inside. Listen for that satisfying pop.
- Prep the avocado while toasting:
- Cut the avocado in half lengthwise, twist the halves apart, and tap the pit with your knife to twist it out cleanly. Use a spoon to scoop the soft flesh into a small bowl.
- Build the spread:
- Squeeze lemon juice over the avocado flesh and immediately add salt, pepper, and chili flakes if you want heat. Mash gently with a fork, leaving a few small chunks for texture—overworked avocado becomes gluey.
- Cook eggs if using:
- Heat a skillet over medium heat with a bit of butter or oil. For fried eggs, crack them directly into the pan and cook until the whites set but the yolks stay runny. For poached, gently simmer in a shallow pan of water with a splash of vinegar.
- Spread and top:
- Divide the mashed avocado evenly between the two toast slices, spreading it right to the edges. If using eggs, carefully slide one onto each slice.
- Finish and serve:
- Drizzle with a light thread of olive oil, scatter your fresh herbs on top, and eat while the toast is still warm and crispy.
Save The best part about this recipe is how it became my answer to when someone visits unexpectedly. There's something welcoming about offering someone a warm, beautiful breakfast that takes almost no effort but feels genuinely thoughtful.
The Art of the Ripe Avocado
Picking the right avocado is half the battle. I used to buy them based on color, but that's not reliable—the real test is the gentle squeeze. If it yields to light pressure from your palm, it's ready. If you're not using it today, buy one that's slightly firmer and it'll be perfect by morning. I've learned to buy avocados in pairs, timing one for today and one for tomorrow, so there's always a ripe one within reach.
Bread Matters More Than You Think
The difference between good avocado toast and forgettable avocado toast often comes down to the bread. Thin, soft bread disintegrates under the weight and moisture of the avocado. Thick, sturdy bread—whether sourdough, whole-grain, or a crusty white—holds its texture and creates that satisfying contrast. A day-old slice actually works better than fresh bread because it's firmer and toasts more evenly. Toast it until the edges are almost crackling; undertoasted bread feels limp no matter how good your avocado is.
Make It Your Own
This recipe is a foundation, not a rulebook. I've made it with crumbled feta cheese stirred into the avocado mixture, with thinly sliced radishes for a peppery crunch, and with smoked salmon draped on top for something more luxurious. The beauty of avocado toast is that it welcomes variations without losing its identity. Start here and then play around—your kitchen, your rules.
- Cherry tomatoes sliced thin and scattered on top add a burst of acidity that complements the creamy avocado perfectly.
- A handful of microgreens or peppery sprouts transforms this into something that feels restaurant-worthy.
- Drizzle of hot sauce or even a tiny spoonful of harissa paste adds heat without overwhelming the delicate flavors.
Save Avocado toast became my breakfast of choice because it asks so little but gives so much back—good food, minimal fuss, and a small moment of joy before the day gets loud. Make it once and you'll understand why it's everywhere.
Recipe FAQs
- → How do I keep the avocado from browning?
Add fresh lemon juice to the mashed avocado and prepare it right before serving to slow browning and maintain vibrant color.
- → What bread types work best for this dish?
Whole-grain or sourdough breads toast well, offering a crunchy base that complements the creamy avocado.
- → Can the egg be prepared different ways?
Yes, poached or fried eggs work well and add richness to the flavorful smashed avocado.
- → How can spice be adjusted in this dish?
Red chili flakes provide gentle heat, but you can omit or increase them based on your taste preference.
- → Are there alternatives for egg toppings?
For a vegan option, omit eggs and add sliced tomatoes, radishes, or other fresh vegetables as toppings.