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Final beauty shot of avocado toast on sourdough with cherry tomatoes

Perfect Avocado Toast

Thick sourdough toasted until deep golden, topped with avocado mashed and seasoned in a bowl with lime, garlic, and sea salt, then finished with olive oil and flaky salt. Ready in 10 minutes and fully customizable with toppings.
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Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 0 minutes
Total Time 10 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 slices sourdough bread thick-cut, day-old or lightly stale works best
  • 2 ripe avocados Hass preferred
  • 1 tbsp fresh lime juice about half a lime
  • 1 small garlic clove finely grated or pressed
  • 0.5 tsp fine sea salt plus flaky sea salt for finishing
  • 2 tbsp extra-virgin olive oil for drizzling
  • 0.25 tsp black pepper freshly cracked, plus more to taste
  • 0.5 cup cherry tomatoes halved
  • 0.25 cup microgreens or baby arugula
  • 0.25 small red onion thinly sliced
  • 1 tbsp fresh cilantro leaves or parsley
  • 2 large eggs optional, for poached or fried eggs
  • 0.25 tsp red pepper flakes optional, for heat
  • 1 tbsp toasted sesame seeds optional
  • 1 tbsp crumbled feta cheese optional

Equipment

  • toaster or broiler

Method
 

  1. Toast the bread: Place the bread slices in a toaster or under a broiler set to high. Toast until deep golden brown with the edges just beginning to darken. The bread should feel firm and dry all the way across when pressed lightly.
  2. Mash the avocado: Halve the avocados lengthwise, remove the pits, and scoop the flesh into a bowl. Add the lime juice, grated garlic, and sea salt immediately. Mash with a fork until chunky-smooth. Taste and adjust salt and lime before assembling.
  3. Assemble: Spoon the avocado mixture onto each slice of hot toast and spread to the edges, about 1cm deep. Use a generous, slightly uneven layer rather than spreading thin.
  4. Add toppings and serve: Arrange toppings over the avocado while the toast is warm. Finish with olive oil, flaky sea salt, and cracked black pepper. Serve within 5 minutes.

Notes

  • Use day-old or lightly toasted sourdough for the best crunch — fresh soft bread gets soggy fast.
  • Mash the avocado just before serving; it browns within 20-30 minutes once exposed to air.
  • The lime juice is not just for flavor — it slows browning, so don't skip it.
  • For extra protein, top with a poached or fried egg.