Avocado Toast Recipe

Four avocado toasts, one topped with a fried egg, one with smoked salmon, capers, and onions, and one with pico de gallo.

Avocado Toast is quick to make, and you can change it up in so many delicious ways!

Course Breakfast, Brunch

Cuisine American

Prep Time 10

Total Time 10

Servings servings

Calories 260kcal

Author John Kanell

Equipment

Toaster
Paring knife
Fork

Ingredients

1 ripe avocado (215g)
2 slices bread toasted (I like thick-cut sourdough or whole wheat bread)
1 teaspoon olive oil
2 small lemon wedges
Flaky sea salt to taste
Black pepper to taste

Instructions

Cut the avocado in half lengthwise and remove the pit. With a paring knife, score the avocado flesh into slices, about ½-inch thick. Using a spoon, scoop the flesh from one of the halves onto 1 of the pieces of toast. Repeat with the other half.
With the tines of a fork, mash and spread the avocado slices so that they cover the toast. Drizzle both pieces with the olive oil and squeeze the lemon wedges over top. Season with salt and pepper, to taste.

Notes

You can leave the avocado slices whole on the toast if you like that texture better than avocado mash.
For gluten-free avocado toast, just use gluten-free bread! If you use seasonings aside from salt and pepper, double-check the ingredient labels to make sure they are also gluten-free.
Lemon juice is a must! Aside from adding bright, sharp flavor to the avocado toast, the acidity of lemon juice helps prevent the avocado from browning too quickly. You can swap the lemon for lime juice, if you like.

Nutrition

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