Introduction

Avocado toast is a simple yet satisfying breakfast or snack that’s packed with flavor. Creamy avocado layered on perfectly toasted whole wheat sourdough makes for a delicious and nutritious bite anytime.

Two slices of toasted bread sit side by side on a round white plate, placed on a white marbled surface. Each slice is topped with a thick layer of avocado, neatly spread and sliced to show light and dark green shades with a creamy texture. Red chili flakes and coarse salt are sprinkled over the avocado, adding tiny spots of red and white that contrast with the green and golden brown toast. The toasts have a crispy, slightly browned edge with soft centers visible under the avocado layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 clove garlic
Juice from 1 lemon
Flaky sea salt
2 tbsp. extra-virgin olive oil
2 slices whole wheat sourdough
1 ripe avocado
Pinch of crushed red pepper flakes

Instructions

Step 1: Grate the garlic clove into a small bowl and pour the lemon juice over it. Add a pinch of flaky sea salt and stir to help the salt dissolve and the flavors meld.
Step 2: Heat the olive oil in a medium skillet over medium heat. Add the sourdough slices and toast them, flipping often, until both sides develop an even golden brown crust, about 10 minutes in total. Transfer the toasted bread to a plate.
Step 3: Slice the avocado in half lengthwise. Remove the pit and peel off the skin. Place one half cut side down on a cutting board and slice it lengthwise into approximately 1/4-inch thick pieces. Fan the slices over one slice of bread, then gently mash them into the bread to cover the surface evenly. Repeat with the other half of the avocado on the second slice of bread.
Step 4: Spoon the garlic and lemon mixture over the avocado-covered toast. Season generously with flaky sea salt and finish with a pinch of crushed red pepper flakes for a little heat.

Tips & Variations

For extra creaminess, mash the avocado with a fork before spreading it on the toast instead of layering slices.
Add a poached or fried egg on top for added protein and richness.
Swap whole wheat sourdough for your favorite bread like rye or multigrain for a different texture.
If you prefer less spice, omit the red pepper flakes or substitute with freshly cracked black pepper.

Storage

Avocado toast is best enjoyed immediately to prevent the bread from becoming soggy and the avocado from browning. If you need to store it, keep the avocado and toasted bread separate in airtight containers and assemble just before eating. Leftover avocado can be stored in the refrigerator with lemon juice to slow browning for up to 1 day.

How to Serve

A close-up of one slice of dark brown toasted bread laid flat on a white marbled surface, topped with green avocado slices and mashed avocado spread on the left side. The avocado is cut into five uneven pieces, with the thicker slices on the right and mashed parts on the left, showing smooth and creamy textures mixed with some fork marks. A silver fork held by a woman's hand presses into the avocado, adding texture to the mash. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of bread?

Yes, you can use any bread you prefer. Whole wheat sourdough adds a nice tang and texture, but multigrain, rye, or even a sturdy white bread will work well too.

How do I keep avocado from browning?

To slow browning, squeeze fresh lemon juice over the avocado and store it in an airtight container. Using ripe but firm avocados helps maintain color longer. However, avocado will eventually oxidize, so it’s best to eat it fresh when possible.