Avocado Toast

Warm, crunchy bread topped with silky, lemon-bright avocado for a satisfying morning comfort.

Scale

2 slices sturdy bread (such as sourdough or whole-grain)
1 medium ripe Hass avocado
2 tsp lemon juice
1 tsp extra-virgin olive oil (optional)
1/4–1/2 tsp kosher salt
Freshly ground black pepper, to taste
Chili flakes or finely chopped chilies (optional)
Optional toppings: 1 soft-poached or fried egg; sliced radishes; cherry tomatoes; microgreens; crumbled feta

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Choose and prep the avocado: Slice the avocado lengthwise around the pit and twist to open. Remove the pit safely and scoop the flesh into a bowl.
Mash and season the avocado: Add lemon juice, kosher salt, and black pepper. Mash with a fork to your preferred texture, about 15–30 seconds.
Toast the bread: Toast slices of bread until golden and crisp, about 2–4 minutes.
Assemble the toast: Spread mashed avocado evenly over each slice, drizzle with olive oil, and sprinkle with flaky salt and chili flakes.
Add optional egg or toppings: Top with a soft-poached or fried egg if desired, and serve immediately while the toast is crisp.

Choose ripe Hass avocados for the best texture. Toast bread until golden to avoid sogginess.