Avocado Toast with Toppings

My roommate in college introduced me to avocado toast during finals week when we were both too broke to order takeout but desperate for something that felt fancy. She'd mash half an avocado with whatever hot sauce we had in the fridge, and I remember thinking this was what adulting must taste like. Now it's my Sunday morning ritual, the kind of breakfast that makes you feel like you have your life together even when you absolutely don't.

Last month I made this for my sister who claimed she hated avocado everything. I watched her take that first skeptical bite, eyebrows raised, and then she immediately asked if there was enough avocado for a second piece. Seeing someone convert in real time like that pretty much confirmed this recipe's permanent spot in my rotation.

Ingredients

• Bread: Sourdough is my go to for that tangy crunch and structural integrity but whole grain brings such a nice nuttiness that holds up beautifully under all that creamy avocado
• Ripe avocado: This is everything so give it a gentle squeeze near the stem it should yield slightly like a ripe peach but not feel mushy or hollow
• Lemon juice: The acid brightens everything and keeps that gorgeous green from turning an unappetizing brown so do not skip this step
• Sea salt: Coarse salt adds those little crunchy bursts that make each bite interesting and really wakes up the mild avocado flavor
• Freshly ground black pepper: Freshly cracked makes such a difference here with those warm spicy notes that complement the creaminess
• Red chili flakes: Even if you think you do not like heat these just add this gentle warmth at the back of your throat that makes the whole thing sing
• Eggs: A runny yolk creates this incredible sauce when you cut into it that binds everything together into pure breakfast magic
• Fresh herbs: Chives bring this mild onion brightness while cilantro adds this citrusy lift that cuts through all the richness

Instructions

Get your bread golden and perfect:

Pop those slices in the toaster or a hot pan until they are gorgeous and crispy with just a hint of give when you press the center because nobody wants soggy toast situation

Prep the avocado:

Halve that avocado, twist it open, and whack the pit with your knife so it embeds then twist to remove while I scoop all that green gold into a waiting bowl

Mash and season:

Add the lemon juice first to protect that color then sprinkle in your salt, pepper, and chili flakes before mashing with a fork until it is mostly smooth with these satisfying little chunks throughout

Cook your eggs if using:

I like to fry mine in butter over medium heat until the whites are set but that yolk is still gloriously jiggly and ready to create instant sauce

Assemble everything:

Pile that mashed avocado generously onto your toast, top with an egg if you are going that route, then finish with olive oil and those fresh herbs because we are making this pretty

Save Pin

This became my official hangover cure after a particularly memorable New Year's Eve. Something about all that healthy fat and protein just brings you back to life, and now it is the only thing my friends request when they crash at my place.

Finding That Perfect Avocado

I spent years picking avocados that were either rock hard or brown and mushy inside until a grocery store clerk finally taught me the secret. Gently press right near the stem and if it gives slightly there is your perfect avocado, but if it is hard everywhere then you are going to be waiting three days on the counter.

The Egg Game

My personal revelation was learning to fry eggs in a mix of butter and oil over medium low heat with a lid slightly ajar. The whites set completely without getting crispy and rubbery while the yolk stays impossibly runny, creating this dreamy situation when you cut into it.

Make It Your Own

Once you have the basic technique down this becomes this incredible canvas for whatever you are craving or have languishing in the fridge. I have discovered some of my favorite combinations just by throwing random things together.

• Everything bagel seasoning instead of plain salt changes the whole game
• A smear of goat cheese under the avocado adds this tangy creaminess you cannot get enough of
• Microgreens or arugula on top brings this peppery fresh bite that cuts through all that richness

Save Pin

Hope this brings you as many lazy, perfect mornings as it has brought me.

Recipe Questions & Answers

→ What bread works best for avocado toast?

Sourdough and whole-grain breads are ideal choices because they toast beautifully and hold up well against the creamy avocado. Their sturdy texture and slight tang provide excellent flavor contrast. Look for bread with a good crumb structure that crisps without becoming too hard.

→ How do I keep the avocado from turning brown?

Fresh lemon juice is your best defense against browning. The acidity prevents oxidation and keeps the avocado vibrant green. For best results, mash and serve immediately. If storing leftover avocado mixture, press plastic wrap directly onto the surface to minimize air exposure.

→ Can I make avocado toast ahead of time?

Avocado toast is best enjoyed immediately while the bread remains crispy and the avocado fresh. However, you can prep the avocado mixture up to 2 hours in advance—store it in an airtight container with plastic wrap pressed directly on the surface. Keep components separate and assemble just before serving.

→ What toppings pair well with avocado toast?

Classic options include poached or fried eggs, fresh herbs like chives or cilantro, and red chili flakes for heat. For variety, try crumbled feta, smoked salmon, sliced radishes, cherry tomatoes, arugula, or everything bagel seasoning. Each addition brings unique texture and flavor to complement the creamy base.

→ Is avocado toast a complete meal?

With its healthy fats from avocado and protein from eggs, avocado toast makes a satisfying meal. The bread provides carbohydrates for energy, while the avocado offers fiber and essential nutrients. For extra staying power, add protein-rich toppings like eggs, smoked salmon, or hemp seeds.

→ How do I pick the perfect avocado?

Gently squeeze the avocado—it should yield slightly to pressure without feeling mushy. The skin should be dark green to nearly black. Avoid avocados with visible dents or extremely soft spots. If your avocado is too firm, let it ripen on the counter for 1-2 days before using.