Description
A precise, restaurant-quality avocado toast recipe that balances creamy texture with crisp sourdough bread. This 5-minute breakfast ritual uses simple ingredients and a key resting technique to maximize flavor and satisfaction.
Ingredients
Scale
- 2 large ripe Hass avocados
- 4 slices sturdy sourdough bread
- 1 tbsp extra-virgin olive oil, divided
- 1–2 tbsp fresh lemon juice
- Flaky sea salt (e.g., Maldon), to taste
- Freshly cracked black pepper, to taste
- Red pepper flakes (optional)
- Everything bagel seasoning (optional)
Instructions
- Toast the sourdough slices until golden brown and crisp. Remove from toaster and let cool for about 30 seconds on a wire rack or plate.
- Cut avocados in half, remove pits, and scoop the flesh into a bowl.
- Mash the avocado with a fork or potato masher, leaving some chunks for texture. Add lemon juice, half the olive oil, a pinch of salt, and black pepper. Mix gently and taste to adjust seasoning.
- Spread the avocado mixture generously onto the toasted bread. Sprinkle with optional toppings like chili flakes or everything bagel seasoning.
- Let the assembled toast rest for 2 minutes to allow flavors to meld.
- Drizzle the remaining olive oil over the top, add a final crack of black pepper, and serve immediately.
Notes
Let the assembled toast rest for 2 minutes before eating to allow salt to penetrate and flavors to meld. Do not store assembled toast as the bread will become soggy. If making ahead, store mashed avocado in an airtight container with plastic wrap pressed directly on the surface to prevent browning.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice of sourdough
- Calories: 280
- Sugar: 1
- Sodium: 250
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 24
- Fiber: 7
- Protein: 6
Keywords: avocado toast, healthy breakfast, sourdough toast, quick recipes, vegan breakfast, high fiber, heart healthy