Avocado Toast Three Ways

Avocado toast is simple, which is exactly why the details matter: sturdy, well-toasted bread, a ripe avocado mashed with salt and lemon, and something on top that adds contrast. Below is a base recipe and three toppings we come back to.

The amounts make two slices, a filling breakfast for one or a light breakfast for two.

Saving half an avocado

If you only need half, leave the pit in the other half, brush the cut surface with lemon juice, press plastic wrap directly onto it and refrigerate. Use it within a day; a thin brown layer can be scraped off.

Avocado Toast Three Ways

Avocado toast is simple, which is exactly why the details matter: sturdy, well-toasted bread, a ripe avocado mashed with salt and lemon, and something on top that adds contrast. Below is a base recipe and three toppings we come back to.

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Servings: 2 servings

Ingredients Method Notes

Ingredients

  

• 2 thick slices whole-grain or sourdough bread
• 1 large ripe organic avocado
• 1 tsp lemon or lime juice
• 1/4 tsp flaky or fine sea salt
• black pepper to taste
• olive oil for drizzling
• 2 eggs for the egg version
• 1/4 cup cherry tomatoes and 1 tbsp crumbled feta for the tomato version
• 1/4 cup cooked white beans, chili flakes and lemon zest for the bean version

Method

 

1. Toast the bread until deeply golden and crisp, so it can hold the avocado without going soggy.
2. Halve the avocado, remove the pit and scoop the flesh into a bowl. Add the lemon juice and salt and mash with a fork, leaving some texture.
3. Spread the avocado thickly over the warm toast.
4. Egg version: fry the eggs in a little olive oil until the whites are set and the edges crisp, about 3 minutes, and slide one onto each toast with a pinch of pepper.
5. Tomato version: halve the cherry tomatoes, season with a pinch of salt, and pile them on with the feta and a drizzle of oil.
6. Bean version: toss the beans with a little oil, lemon zest and chili flakes, and spoon them over the avocado.
7. Finish any version with a drizzle of olive oil and a little extra salt and pepper.

Notes

• A ripe avocado yields to gentle pressure near the stem end. To speed up a hard one, keep it in a paper bag with a banana.
• Season the avocado well; under-salted avocado tastes flat.

Why toast it so well?

Mashed avocado is soft and moist, and lightly toasted bread absorbs that moisture within minutes. Toasting until the bread is deeply golden gives you a crisp, dry surface that stays crunchy under the topping. A trick we like is to rub the hot toast with a cut garlic clove before spreading; the rough surface works like a grater and leaves a gentle garlic flavor.

More topping ideas

• Sliced radishes, cucumber and a sprinkle of everything bagel seasoning.
• Smoked salmon, capers and thinly sliced red onion.
• Sautéed mushrooms and a few thyme leaves.
• Pickled red onions and toasted pumpkin seeds.

Storing and reheating

Avocado toast is best made just before eating. The mashed avocado can be kept, covered tightly with a film of lemon juice and plastic wrap pressed onto the surface, for a few hours.

FAQ

Which bread works best?

A dense loaf such as sourdough or seeded whole-grain, sliced about 3/4 inch thick, holds up best.

Can I make it the night before?

Not really; the avocado browns and the toast softens. Prep the toppings ahead instead.

Ingredient swaps

• Use a gluten-free bread if needed.
• Swap feta for goat cheese or skip cheese for a vegan toast.
• Top with sliced radishes and microgreens for crunch.

This recipe is for general cooking information only and is not medical or nutrition advice. See our Disclaimer and Image Credits.