Avocado Toast

Simple, Fresh, and Endlessly Perfect

I know what you are thinking — you do not need a recipe for avocado toast. And technically you are right. But there is a difference between mashing an avocado on bread and making truly great avocado toast — the kind that makes you close your eyes and actually enjoy your morning instead of just fueling up. The bread matters. The avocado ripeness matters. The seasoning matters. And when all those details come together, this simple breakfast becomes something genuinely special.

I eat this at least three mornings a week and it has not gotten boring once. That is the mark of a truly great recipe — endlessly simple, endlessly satisfying.

The Art of Perfect Toast

Start with two thick slices of high-quality sourdough bread. The bread is doing heavy lifting here, so do not skimp — you want something with a good crust and an open, airy crumb. Toast them until they are golden brown and crispy on the outside but still have a slight chew inside. A toaster works, but for the best results, toast them under the broiler or in a dry skillet where you can really control the color.

Here is a move that takes thirty seconds and elevates everything: while the toast is still hot, rub a cut clove of garlic lightly across the surface. The heat softens the garlic just enough to leave behind a subtle, aromatic flavor without being overpowering. It is one of those small touches that makes people wonder why your avocado toast tastes so much better than theirs.

Smash and Season

Cut two ripe medium avocados in half, remove the pits, and scoop the flesh into a bowl. Add one tablespoon of fresh lemon juice, a pinch of salt, and a crack of black pepper. Mash with a fork to your preferred texture — some people like it completely smooth and creamy, others prefer it chunky with visible pieces of avocado. I personally like it somewhere in between, with some smooth parts and some texture.

Spread a thick, generous layer of smashed avocado onto each piece of toast, pressing it gently into the bread. You want it piled on — edge to edge, corner to corner. Drizzle with high-quality extra virgin olive oil and finish with flaky sea salt and a generous sprinkle of everything bagel seasoning. The combination of those crunchy, salty seasoning flakes against the creamy avocado is absolutely addictive.

Make It Your Own

Top with halved cherry tomatoes and a scattering of microgreens for a classic version. A pinch of red pepper flakes adds a nice kick. For protein, a perfectly soft-boiled egg with a runny yolk is my favorite addition — the way the yolk breaks and runs into the avocado is pure breakfast magic.

Tina's Tips

• Ripe avocados are everything — they should give slightly when pressed but not feel mushy; if they are hard as rocks, they will taste like grass
• Rub garlic on the hot toast for a subtle depth that makes people wonder what your secret is
• Flaky sea salt, not table salt — the crunch and burst of saltiness from flaky salt against the creamy avocado is a completely different experience
• Lemon juice does double duty — it brightens the flavor and prevents the avocado from browning if you are not eating it immediately
• Everything bagel seasoning is the single best topping for avocado toast; I will not be taking questions on this