Modern · Breakfast · All year
Avocado Toast
4.5 · community
10m
Prep
5m
Cook
Beginner
Level
380
Energy
Sourdough, ripe avocado, good salt, lemon, and chili — a five-minute lesson in why seasoning and texture matter more than ingredient count.
What you need
Ingredients
Servings
1
Before you start
Mise en place
Equipment
Nonstick skillet
Mixing bowl
Spatula
Prep checklist
Avocado — ripe
Lemon — juiced
Olive Oil — your best bottle
Eggs — optional, poached or fried
4 steps
Method
1
Toast the sourdough properly — deep gold, crisp enough to hear.
Why this works
Pale toast turns to mush under avocado. The crunch is half the dish.
2
Halve the avocado and mash it roughly with lemon juice and a pinch of salt — chunky, not purée.
3
Pile onto the toast, draw a fork through the surface, and finish with flaky salt, chili flakes, and a confident thread of olive oil.
4
Top with a poached or fried egg if you want it to be lunch too.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Best fresh; components keep 2 days refrigerated.
Freezing
Most breakfast bakes freeze well for 2 months; assembled plates don't.
Reheating
A low oven (150°C, 8–10 minutes) revives baked things; a nonstick pan over medium-low beats the microwave for anything with a crisp edge.
Make ahead
Prep components the night before — batters rest happily overnight in the fridge, and toppings can be portioned into jars.
Wine pairing
Coffee or fresh juice — it's breakfast.
Beer pairing
It's breakfast — coffee. But a mimosa never hurt a weekend.
On the plate
Serve it with
Sides
Fresh fruit
Crispy bacon or breakfast sausage
Greek yogurt with honey
Garnish
A dusting of powdered sugar
Fresh berries
Chopped chives (for savory plates)
Taste map
Flavour profile
Sweet
3
Salty
2
Sour
1
Bitter
0
Umami
1
Heat
0
Per serving
Nutrition
380
kcal
11g
protein
34g
carbs
24g
fat
3g
fiber
520mg
sodium
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Your notes
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