You’ve made avocado toast before. You mashed it up, threw it on some bread, maybe added salt, and thought, okay, that was fine.
But fine is not what we’re going for here.
This version? It’s the kind of thing that makes you genuinely excited to wake up. Creamy, layered, a little spicy, and loaded with toppings that actually mean something. It comes together in under 15 minutes and somehow feels like a meal you’d pay $18 for at a restaurant.
Spoiler: it tastes even better when you make it at home.
What You’ll Need
For the Avocado Base
- 2 ripe avocados
- 1 tablespoon fresh lemon juice (about half a lemon)
- 1 clove garlic, minced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
For the Toast
- 4 slices thick-cut sourdough bread (or whole grain)
- 1 tablespoon olive oil (for brushing)
Toppings
- 2 large eggs (soft poached or fried — your call)
- ½ cup cherry tomatoes, halved
- ¼ of a small red onion, thinly sliced
- 2 tablespoons crumbled feta cheese
- 1 tablespoon everything bagel seasoning
- Small handful of fresh microgreens or arugula
- Drizzle of high-quality extra virgin olive oil
- Flaky sea salt (like Maldon), to finish
- Optional: a few drops of hot sauce
Tools You’ll Need
- Sharp chef’s knife
- Cutting board
- Medium mixing bowl
- Fork or potato masher
- Toaster or grill pan
- Small saucepan (if poaching eggs)
- Slotted spoon (for poached eggs)
- Pastry brush or paper towel (to brush oil on bread)
Pro Tips
These are the things I wish someone had told me the first time I made this.
1. Your avocado ripeness makes or breaks this. Press the avocado gently near the stem. It should give just slightly, like pressing a firm mattress. If it’s rock hard, give it 1-2 days on the counter. If your finger goes straight through, it’s past it.
2. Toast your bread in a grill pan with olive oil. A regular toaster works, but brushing the bread with olive oil and grilling it on a hot pan gives you those gorgeous char lines and a crunch that doesn’t go soggy under the avocado. Game changer.
3. Season the avocado while it’s still warm from spreading. Add your flaky salt and pepper flakes right after spreading onto the hot toast. The warmth from the bread helps the seasoning bloom and meld into the avocado instead of just sitting on top.
4. Poach your egg in advance if you’re cooking for more than two people. Poach eggs ahead of time, transfer them into a bowl of ice water, then reheat in hot (not boiling) water for 30 seconds right before serving. Stress-free.
5. Acid is non-negotiable. The lemon juice isn’t just there to keep the avocado green (though it does that too). It cuts through the richness and makes every bite taste brighter and fresher. Don’t skip it.
How to Make It
Step 1: Prep your avocados.
Slice both avocados in half, remove the pits, and scoop the flesh into a medium mixing bowl.
Add the lemon juice, minced garlic, salt, and black pepper. Mash with a fork until you get a slightly chunky consistency. You don’t want smooth guacamole — you want texture.
Taste and adjust the salt. Set aside.
Step 2: Toast the bread.
Brush each slice of sourdough with a thin layer of olive oil on both sides.
Heat a grill pan (or cast iron skillet) over medium-high heat. Once hot, place the bread down and press lightly with a spatula. Toast for 2-3 minutes per side until golden brown with light char marks.
No grill pan? Your regular toaster works fine — just skip the olive oil step.
Step 3: Poach or fry your eggs.
To poach: Bring a small saucepan of water to a gentle simmer. Add a splash of white vinegar (optional, helps the whites hold together). Crack an egg into a small bowl, create a gentle swirl in the water with a spoon, and slide the egg in. Cook for 3 minutes for a runny yolk, 4 minutes for a slightly firmer one. Remove with a slotted spoon and rest on a paper towel.
To fry: Heat a small non-stick pan over medium heat with a little olive oil or butter. Crack in your egg, cover the pan, and cook 2-3 minutes for a perfect sunny-side-up.
Step 4: Assemble.
Spread a generous, thick layer of the avocado mash onto each slice of toast. Don’t be shy here.
Top with cherry tomatoes, red onion slices, and crumbled feta.
Place your egg on top.
Sprinkle everything bagel seasoning and a pinch of red pepper flakes over everything.
Add the microgreens, then finish with a drizzle of olive oil and a pinch of flaky sea salt.
Eat immediately.
Substitutions & Variations
Not everyone eats the same way, and that’s completely fine. Here’s how to make this work for you:
| Swap This | For This | Why It Works |
|---|---|---|
| Sourdough bread | Gluten-free bread or rice cakes | Same crunch, no gluten |
| Feta cheese | Vegan feta or nutritional yeast | Dairy-free with the same savory hit |
| Eggs | Marinated tofu or white beans | Great plant-based protein |
| Lemon juice | Lime juice | A little more tart, still delicious |
| Red pepper flakes | Smoked paprika | Smoky flavor instead of heat |
| Microgreens | Baby spinach or fresh basil | Both work beautifully |
Want to go a different direction entirely? Try these variations:
- Mediterranean version: Swap cherry tomatoes for sun-dried tomatoes, add kalamata olives and a sprinkle of za’atar.
- Southwest version: Add black beans, corn, a squeeze of lime, and a spoonful of salsa.
- Smoked salmon version: Layer thin slices of smoked salmon under the egg and top with capers and dill.
Make-Ahead Tips
Avocado toast is at its absolute best fresh, but there are ways to get ahead:
- Avocado mash: Make it up to 24 hours in advance. Press plastic wrap directly onto the surface (no air gaps) and store in the fridge. The lemon juice slows browning significantly.
- Poached eggs: Poach up to 2 days ahead, store in cold water in the fridge, and reheat in warm water for 30-60 seconds before serving.
- Toppings: Slice the tomatoes and onions the night before and refrigerate in small containers.
The bread is the one thing you always toast fresh. There’s no saving soggy bread.
Nutrition Breakdown (Per Serving, 2 Slices)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 420-480 kcal |
| Protein | 16-18g |
| Healthy Fats | 24g (mostly from avocado and olive oil) |
| Carbohydrates | 38g |
| Fiber | 9g |
| Potassium | ~700mg |
Avocados are loaded with heart-healthy monounsaturated fats, potassium, and folate. Pair that with protein from the egg and complex carbs from sourdough, and you’ve got a genuinely balanced meal that keeps you full for hours.
Leftovers & Storage
Assembled toast: Best eaten immediately. It doesn’t store well once built.
Avocado mash (unmade toast): Press cling film directly onto the surface, refrigerate, and use within 24 hours. It won’t be as bright green, but it still tastes great.
Toppings: Store individually in airtight containers in the fridge for up to 3 days. Cherry tomatoes hold up best at room temperature if you’re using them the same day.
Eggs: Pre-poached eggs can be stored in cold water in the fridge for up to 2 days.
Meal Pairing Suggestions
This is great on its own, but if you’re building out a brunch spread:
- A simple green salad with lemon vinaigrette
- Fresh fruit like sliced melon, berries, or blood orange
- A sparkling water with cucumber and mint
- Black coffee or a matcha latte (both pair surprisingly well with avocado)
FAQ
How do I know if my avocado is ripe enough? Press near the stem end. It should yield to gentle pressure without feeling mushy. If the little stem nub pops off and the flesh underneath is green, it’s ready. If it’s brown underneath, it’s overripe.
Can I make this without eggs? Absolutely. Skip the egg entirely or replace it with crumbled firm tofu that’s been pan-fried with a little turmeric and black salt (for an egg-like flavor). White beans or chickpeas also add great protein.
My avocado toast always turns brown fast. How do I stop that? Two things help: lemon juice (or lime juice) in the mash slows oxidation, and pressing cling film directly onto the surface of the avocado keeps air out. Storing it with an avocado pit inside is a myth, by the way — it only protects the area right around the pit.
What bread works best for this? Thick-cut sourdough is the gold standard because it’s sturdy enough to hold up under the toppings without going soggy. Whole grain and rye bread are solid second choices. Avoid anything too soft like sandwich bread — it collapses.
Can I make this vegan? Yes. Skip the eggs and feta, use vegan feta (or just leave it out), and load up on extra toppings like pickled red onion, roasted chickpeas, and sun-dried tomatoes. Still incredibly satisfying.
Is this actually filling enough for breakfast? With the egg and avocado both on there, yes. The healthy fats and protein keep you full for 3-4 hours easily. If you’re especially hungry, add a side of Greek yogurt with fruit or a small handful of nuts.
Can I use a regular toaster instead of a grill pan? Yes. You’ll miss the grill marks and slightly crispier edges, but the toast will still be great. If you want to get close without a grill pan, try broiling the oiled bread on a baking sheet for 2-3 minutes instead.
Wrapping Up
Here’s the thing about this recipe: it looks fancy, takes almost no time, and uses ingredients you can find anywhere.
That’s a rare combination.
Once you nail the avocado mash seasoning and get that grill-pan bread situation going, you’ll be making this on repeat. It’s the kind of meal that makes a random Tuesday feel a little more intentional.
Give it a try this week and come back to leave a comment below. I’d love to know how it turned out for you, which toppings you went with, and any twists you added along the way. Questions are always welcome too!