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Avocado Toast with Creamy Avocado and a Zesty Twist

TahiraJaved
Avocado Toast with Creamy Avocado and a Zesty Twist
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Avocado Toast Recipe
TahiraJaved

Avocado Toast with Creamy Avocado and a Zesty Twist

This delicious avocado toast combines perfectly ripe, creamy avocado with crispy golden bread, fresh lemon, and a touch of seasoning. Bright, satisfying, and full of fresh flavor, it's the perfect quick breakfast or wholesome snack!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 slices
Course: Breakfast
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the Toast
  • 4 slices sourdough or whole grain bread 1/2 inch thick
  • 1 tbsp extra virgin olive oil
  • 1 small garlic clove halved
For the Creamy Avocado Spread
  • 2 large ripe Hass avocados
  • 1 tbsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper
For the Fried Eggs
  • 4 large eggs
  • 2 tsp extra virgin olive oil
  • Pinch of fine salt
For Finishing
  • 1/2 tsp red pepper flakes
  • 1 tsp everything bagel seasoning
  • 1 tbsp chopped fresh chives
  • Flaky sea salt
  • Lemon wedges

Equipment

  • 12 inch skillet toasts the bread in oil to a deep, even crisp
  • Serrated bread knife cuts thick, even slices without squashing the crumb
  • Fork or small potato masher mashes the avocado chunky or smooth
  • Microplane zests the lemon into fine, fragrant strands
  • Nonstick skillet fries the eggs without sticking
  • Wire rack keeps the toast crisp underneath while you cook the eggs

Method
 

  1. Brush both sides of each slice with the olive oil, then toast in a 12 inch skillet over medium heat for 2 to 3 minutes per side, until deep golden and crisp. Rub the cut garlic over the hot surface and rest the toast on a wire rack.
  2. Halve and pit the avocados, scoop the flesh into a bowl, and add the lemon juice, zest, salt, and pepper. Mash with a fork until creamy but still slightly chunky.
  3. Heat 2 teaspoons of oil in a nonstick skillet over medium heat for 1 minute, then crack in the eggs and season with a pinch of salt. Cook for 2 to 3 minutes, until the whites are set, the edges are lacy and crisp, and the yolks still jiggle.
  4. Spread about 1/2 an avocado over each slice of toast, all the way to the edges, then slide an egg on top. The avocado should look thick and creamy.
  5. Sprinkle with red pepper flakes, everything bagel seasoning, chives, and flaky salt, add a squeeze of lemon, and serve right away.
    6. Use thick, sturdy bread toasted in oil and mash the avocado just before serving; thin bread turns limp, and early mashing turns the avocado brown.

Notes

  • Choose avocados that give slightly under your thumb.
  • Spread the avocado all the way to the edges to seal the crumb.
  • Serve within 15 minutes for the best crunch.
Storage: Refrigerate mashed avocado up to 1 day with plastic wrap on the surface, or freeze it up to 3 months.
Use pasteurized eggs for runny yolks, or cook until both whites and yolks are firm. Timing assumes toast and eggs cook at the same time.

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