Classic Avocado Toast Recipe (+5 Delicious Variations)
Avocado Toast is hands down the best breakfast, lunch or dinner. It's easy to make and with a few tips and tricks above, you'll be set for life!
Servings: 1 person
Ingredients
For a Classic Avocado Toast
- 1 piece thick cut grainy bread
- ½ large ripe avocado
- 1-2 teaspoons freshly squeezed lemon juice
- Kosher salt and freshly cracked black pepper to taste
For the Tomato Basil Toast
- ¼ cup halved cherry tomatoes
- 2 tablespoons Basil Vinaigrette
Avocado Toast with Smoked Salmon and Red Onions
- 2 thin sliced smoked salmon
- 2 tablespoons thinly sliced red onions
Avocado Toast with Bacon and Eggs
- 1 egg, scrambled
- 1-2 pieces crispy bacon
Avocado Toast with Goat Cheese and Chives
- 2 tablespoons goat cheese, crumbled
- 1 teaspoon freshly snipped chives
Avocado Toast with Pico de Gallo
- ¼ cup pico de gallo
Instructions
For a Classic Avocado Toast
- Toast the piece of bread until the bread is just golden brown, about 2-3 minutes depending on the thickness of the bread.
- For the halved avocado, remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a medium bowl and mash it with a fork and a squeeze of the fresh lemon juice. Season with salt and pepper as needed.
- Slater the mashed avocado on top of the toast. Add more salt and pepper is desired and serve immediately.
For the Tomato Basil Toast
- Toss together the tomatoes and basil vinaigrette in a small bowl. Pile on top of the avocado toast and serve.
Avocado Toast with Smoked Salmon and Red Onions
- Lay the smoked salmon on top of the avocado toast, followed by the red onions and serve.
Avocado Toast with Bacon and Eggs
- Transfer the scrambled eggs on top of the avocado toast and add the bacon.
Avocado Toast with Goat Cheese and Chives
- Sprinkle the goat cheese and chives on top of the avocado toast and serve.
Avocado Toast with Pico de Gallo
- Sprinkle the pico de gallo on top of the avocado toast and serve.
Notes
- Start with really good bread. Thick slices with structure are key. You want something that toasts up crisp on the outside and sturdy enough to hold toppings.
- Toast it properly. Go a little darker than you think. A deeply golden toast gives you crunch and keeps the bread from getting soggy.
- Use perfectly ripe avocados. Soft but not mushy is the sweet spot. If it’s underripe, it won’t mash nicely. Overripe and it tastes flat.
- Season the avocado immediately. Salt right away to bring out the flavor. Avocado without salt is just… beige vibes.
- Mash by hand, keep some texture. A fork is all you need. Leave a few chunks so the toast feels hearty and satisfying.
- Add acid every time. Lemon or lime juice brightens everything and balances the richness. A little goes a long way.
- Build in layers. Avocado first, then toppings, then finishes. This keeps flavors balanced and prevents everything from sliding off.
- Finish with something crunchy. Seeds, nuts, crispy prosciutto, or flaky salt add texture that makes each bite more interesting.
- Don’t overdo the toppings. Avocado toast should feel intentional, not overloaded. Pick one or two stars and let them shine.
- Eat it right away. Avocado toast waits for no one. It’s best fresh, crisp, and perfectly dressed.
Nutrition
Calories: 239kcal | Carbohydrates: 22g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 140mg | Potassium: 532mg | Fiber: 8g | Sugar: 2g | Vitamin A: 148IU | Vitamin C: 12mg | Calcium: 47mg | Iron: 2mg