Save There was a Tuesday morning last winter when I stared at my refrigerator completely uninspired, everything feeling too complicated for 7 AM. I grabbed an avocado that had been sitting on the counter for days, probably bordering on too ripe, and decided to just see what happened. Five minutes later I was sitting by the window watching steam rise off my toast and wondering why I overthought breakfast so often. Sometimes the simplest things hit exactly right.
My roommate walked in mid-avocado mash and asked what smelled so good, then proceeded to make her own version with whatever toppings she could scavenge from the back of our pantry. We ended up eating standing up in the kitchen, both agreeing this was better than any brunch spot we had been to recently. That is the thing about avocado toast somehow it turns a random weekday morning into something worth savoring.
Ingredients
- 2 slices whole grain bread: The nutty flavor and hearty texture here really matters, sourdough works but something with seeds and grit holds up better to all that creamy avocado
- 1 ripe avocado: Give it a gentle squeeze near the stem, there should be just a little yield but it should not feel mushy anywhere
- 1 teaspoon fresh lemon juice: This is not optional, it brightens everything and keeps the avocado from turning brown on you
- 1/4 teaspoon sea salt: Larger crystals dissolve slowly and give you these nice salty bursts throughout each bite
- 1/8 teaspoon freshly ground black pepper: Freshly cracked makes a difference here, pre-ground has lost its punch
Instructions
- Get your bread ready:
- Pop those slices in the toaster and aim for golden brown with some real crunch to it, no one wants soggy toast situation
- Mash your avocado:
- Halve that avocado, ditch the pit, scoop everything into a bowl and mash it with your fork until mostly smooth but still with some chunks for texture
- Season it up:
- Stir in the lemon juice, sea salt, and pepper until everything is well distributed, give it a taste and adjust if needed
- Assemble and top:
- Pile that seasoned avocado onto your toast, add whatever toppings make you happy, and eat it right away while the bread is still warm
Save 
Save Last month my partner made this for me when I was running late for work, adding everything from the topping list and then some. I took one bite standing at the counter and immediately called in late because some mornings deserve to be savored instead of rushed through. That is the magic of this recipe, it turns five minutes into something memorable.
Bread Selection Matters
After trying every bread in the grocery store bakery section, I have learned that dense, seeded whole grain bread creates the best foundation. Anything too airy or delicate will collapse under the weight of all those toppings, leaving you with a mess on your plate. Think sturdy, think texture, think bread that can stand up to a knife without giving up completely.
The Avocado Test
I have brought home countless avocados that looked perfect on the outside but were disappointments once cut open. The trick is flicking off the small stem button at the top, if it comes away easily and you see green underneath, you are good to go. Brown underneath means it is past its prime and will not give you that luxurious creaminess you are after.
Topping Combinations
Once you have the basic formula down, the toppings are where you can really make this your own. Some days I go full savory with everything bagel seasoning and a drizzle of olive oil, other mornings I want sweetness from sliced cherry tomatoes and balsamic glaze.
- Try sriracha and sesame seeds for a spicy Asian inspired twist
- A poached egg on top turns this from snack into a legit meal
- Everything bagel seasoning is never a wrong answer here
Save 
Save The best recipes are the ones that grow with you, adapting to whatever is in your kitchen and however much time you have. This is that kind of recipe, simple enough for a Tuesday but special enough for a slow Sunday morning.
Recipe Guide
- → How do I know if an avocado is ripe?
Gently squeeze the avocado in your palm. Ripe ones yield slightly to pressure without feeling mushy. The skin should be dark green to nearly black. If it's hard, let it sit on the counter for 1-2 days.
- → Can I make this ahead of time?
The avocado mixture is best made fresh due to browning. You can mash and season the avocado up to 1 hour before serving, storing it in an airtight container with plastic wrap pressed directly against the surface. Toast bread right before assembling.
- → What other bread varieties work well?
Sourdough adds tangy depth, rye brings earthy notes, and seeded multigrain offers extra crunch. For gluten-free options, choose certified gluten-free breads made from rice, quinoa, or almond flour.
- → How can I add more protein?
Top with a poached or fried egg for 6+ additional grams of protein. Smoked salmon, hemp seeds, or a layer of cottage cheese also boost protein content while complementing the creamy avocado.
- → Why add lemon juice to the avocado?
Lemon juice prevents the avocado from oxidizing and turning brown while adding brightness that cuts through the rich creaminess. The acidity also balances the earthy whole grain flavors.