Save to Pinterest I used to grab breakfast on the way to work until I realized I was spending more time in line than actually eating. One morning I stayed home an extra ten minutes, toasted some bread, and mashed half an avocado with a squeeze of lemon. The simplicity surprised me. It tasted better than anything I'd paid for, and I wasn't hungry an hour later.
I started making this for my sister when she'd visit on Sunday mornings. She'd always add too much red pepper, laugh about it, then eat every bite. Now every time I sprinkle those flakes I think of her sitting at my kitchen counter, still in her pajamas, scrolling through her phone and asking for seconds.
Ingredients
- Whole grain bread: The heartier the loaf, the better it holds up under all that creamy avocado without turning soggy, so choose something with visible seeds and a dense crumb.
- Ripe avocado: It should yield gently when you press the skin, not rock hard or mushy, and the flesh inside should be bright green without brown spots.
- Fresh lemon juice: Just a teaspoon brightens everything and keeps the avocado from turning brown too quickly if you need a few extra minutes before eating.
- Sea salt: A small amount goes a long way in bringing out the natural butteriness of the avocado.
- Freshly ground black pepper: A light dusting adds a subtle warmth that balances the richness.
- Crumbled feta cheese: This is optional, but the salty tang pairs beautifully with the mild avocado if you eat dairy.
- Tomato: Thin slices add juiciness and a pop of color that makes the toast feel more like a real meal.
- Pumpkin seeds or sunflower seeds: These give you a nice crunch and a bit of nuttiness that contrasts with the soft avocado.
- Crushed red pepper flakes: Just a pinch wakes everything up, especially if you like a little heat with your breakfast.
Instructions
- Toast the bread:
- Drop your slices into the toaster and let them go until the edges are golden and crisp. You want a sturdy base that won't bend under the weight of the avocado.
- Prep the avocado:
- Slice the avocado in half lengthwise, twist to separate, and tap the pit with the heel of your knife to lift it out. Scoop the green flesh into a small bowl with a spoon.
- Mash and season:
- Add lemon juice, salt, and pepper to the bowl, then mash everything with a fork until it's mostly smooth but still has a few lumps. I like leaving some texture so it feels less like baby food and more like actual avocado.
- Spread it on:
- Divide the mashed avocado between your two toasted slices and spread it all the way to the edges. Don't be shy, pile it on thick.
- Add toppings:
- Scatter feta, tomato slices, seeds, or red pepper flakes over the top depending on what you're craving. This is where you make it your own.
- Serve right away:
- Avocado toast is best eaten immediately while the bread is still warm and the avocado is bright green. Grab a napkin and dig in.
Save to Pinterest There was a rainy Saturday when I had nothing in the fridge except bread, an avocado, and half a lemon. I made this without thinking much about it, ate it standing by the window, and realized that sometimes the best meals are the ones you don't plan. It felt less like cooking and more like taking care of myself in the smallest, kindest way.
Making It Even Better
A poached or fried egg on top turns this from a snack into a meal that'll hold you over until dinner. The runny yolk mixes with the avocado and creates this rich, creamy sauce that soaks into the toast. I started doing this on weekends when I had an extra five minutes, and now it's hard to go back to the plain version.
Choosing Your Bread
Whole grain is my go to because it has enough structure and flavor to stand up to the avocado, but sourdough adds a nice tang and rye brings an earthy depth. If you need gluten free, just make sure the bread toasts up crisp and doesn't crumble when you spread. The texture matters more than the type.
Storing and Timing
Avocado toast doesn't keep well, so this is truly a make and eat situation. If you need to prep ahead, mash the avocado with lemon and press plastic wrap directly onto the surface to slow browning, then toast and assemble when you're ready. The whole thing still only takes five minutes, so there's not much reason to wait.
- Store any leftover mashed avocado in an airtight container with the pit pressed into it and a thin layer of water on top.
- Toast the bread just before serving so it stays crunchy instead of going soft and sad.
- If you're making this for more than one person, double or triple the recipe but toast in batches to keep everything hot.
Save to Pinterest This is the kind of recipe that doesn't need much explaining, but it's worth making well. Treat yourself to good bread, ripe avocado, and whatever toppings make you happy.
Common Recipe Questions
- → How do you prevent avocado toast from getting soggy?
Toast the bread until it reaches your desired crispiness to create a barrier against moisture. Spread the avocado mixture immediately after toasting while the bread is still warm, and serve right away. You can also lightly rub the toasted surface with a garlic clove for flavor and added protection.
- → What's the best way to select a ripe avocado?
Choose an avocado that yields slightly to gentle pressure when held in your palm. The fruit should be dark green and free of large blemishes. If it's too firm, let it ripen at room temperature for a few days. Avoid avocados that feel mushy or have dark spots.
- → Can you prepare this in advance?
The individual components can be prepped ahead, but assemble just before serving to prevent sogginess. You can toast the bread and prepare the avocado mixture separately, storing the avocado in the bowl with plastic wrap pressed directly onto its surface to prevent browning. Add toppings only after spreading the avocado.
- → What bread alternatives work best?
Sourdough provides a tangy flavor and sturdy structure. Rye bread offers earthiness and density. For gluten-free diets, use certified gluten-free bread with good structural integrity. Multigrain and sprouted grain breads are excellent nutritious alternatives that complement the creamy avocado beautifully.
- → How do you add protein to this preparation?
Top with a poached or fried egg for traditional protein. Crumbled feta or goat cheese adds richness. Pumpkin seeds and sunflower seeds provide plant-based protein and texture. For additional options, consider adding chickpeas, hemp seeds, or Greek yogurt-based spreads beneath the avocado.
- → Is this suitable for dietary restrictions?
Yes, it's naturally vegetarian and can be dairy-free by omitting feta cheese. For gluten-free needs, substitute with certified gluten-free bread. The base recipe contains no nuts, making it safe for nut allergies. Always verify bread ingredients for specific dietary requirements.