Ultimate Avocado Toast

Base

• 1 large 1 large ripe avocado
• 2 slices 2 thick slices sourdough bread
• 1 tbsp 1 tbsp fresh lemon juice
• 1/4 tsp 1/4 tsp flaky sea salt
• 1 pinch Pinch of red pepper flakes
• 1 tbsp 1 tbsp extra-virgin olive oil, for drizzling

Optional Toppings (choose your variation)

• 2 large 2 soft-boiled eggs (for protein variation)(optional)
• 1/4 cup 1/4 cup cherry tomatoes, halved (for Mediterranean variation)(optional)
• 2 tbsp 2 tbsp crumbled feta (for Mediterranean variation)(optional)
• 2 tbsp 2 tbsp quick-pickled red onion (for Southwest variation)(optional)
• 1 tbsp 1 tbsp toasted pepitas (for Southwest variation)(optional)
• 1 tbsp 1 tbsp everything bagel seasoning (for everything variation)(optional)
• 1/4 cup 1/4 cup microgreens (for everything variation)(optional)

1. 1

   Toast the sourdough slices until deeply golden and crispy — darker than you think. You want the bread to be structurally sound enough to support the toppings.

2. 2

   While the bread toasts, halve the avocado and remove the pit. Scoop the flesh into a bowl and add the lemon juice and a pinch of salt.

3. 3

   Mash the avocado with a fork to your preferred consistency — some people like it chunky, others smooth. Taste and adjust the seasoning.

4. 4

   Divide the mashed avocado between the two toasts and spread it in an even layer, pressing gently so it adheres to the bread.

5. 5

   Drizzle with extra-virgin olive oil, sprinkle with flaky salt and red pepper flakes, and add your chosen toppings.

6. 6

   For the egg variation: lower eggs into boiling water, cook for 6.5 minutes, then transfer to ice water. Peel, halve, and place cut-side up on the avocado toast.