American · Breakfast · Easy
Avocado Toast
Creamy smashed avocado on thick toasted sourdough with lemon, red pepper flakes, and a jammy egg. Simple, fresh, and endlessly riffable.
The whole recipe in 60 seconds
Avocado Toast, in 5 ideas
- The avocado should be ripe but not brown. It should yield to gentle pressure.
- Lemon juice keeps the avocado green and adds brightness.
- Thick sourdough stands up to the toppings. Thin bread gets soggy.
- A 6.5 minute egg gives you a jammy yolk that oozes perfectly.
- Flaky sea salt on top adds crunch that fine salt cannot.
What you need
Ingredients
- 2 ripe avocados
- 4 thick slices sourdough bread
- 1 lemon, halved
- 2 eggs
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes
- Flaky sea salt to taste
- Black pepper to taste
- 2 tbsp chopped cilantro or parsley (optional)
How to make it
Directions
- Bring a small pot of water to a boil. Lower in the eggs and cook 6.5 minutes for jammy yolks. Transfer to ice water, then peel.
- Toast the sourdough until golden and crisp.
- Halve the avocados, remove the pits, and scoop into a bowl. Mash with a fork, leaving it chunky.
- Squeeze half a lemon into the avocado and season with salt and pepper.
- Spread the avocado thickly on the toast.
- Halve the eggs and place on top. Drizzle with olive oil, sprinkle with red pepper flakes, flaky salt, and herbs.
Buy avocados a few days ahead when they are hard and cheap. They ripen on the counter in 2 to 3 days and you always have one ready.