Avocado Toast

I can’t count how many mornings I’ve stood in my kitchen, barefoot and quiet, slicing into a perfectly ripe avocado. It’s become my version of meditation. No rush, no noise—just the hum of the toaster and the soft give of the green flesh under my spoon. The first time I made avocado toast was out of sheer desperation. We were out of cereal, the eggs had mysteriously vanished, and I had a toddler tugging at my leg asking for “something good.” All I had was a single avocado, half a lemon, and a loaf of country bread that had gone a little too chewy. So I toasted the bread to revive it, mashed the avocado with salt, and added a squeeze of lemon. It wasn’t fancy, but something about it just worked. Over time, it became my go-to not just because it was easy, but because it felt like taking care of myself in the gentlest way. Now it’s part of my rhythm—sometimes topped with a fried egg, sometimes just with a pinch of chili flakes and a few flakes of sea salt. Simple food, done with intention, can be just as comforting as the most elaborate meal.

Why You’ll Love This Recipe:

• Quick and easy—ready in under 10 minutes
• Nourishing and naturally satisfying
• Versatile—endless topping combinations
• Budget-friendly and perfect for using up odds and ends
• A quiet, comforting way to start (or reset) your day

Ingredients You’ll Need:

Ripe Avocados (1 per two slices of toast): Look for slightly soft avocados that give just a bit when pressed. If it’s too firm, let it sit in a paper bag overnight. I’ve tried using unripe avocados out of impatience—it’s never worth it. If they’re a little overripe, that’s actually fine for mashing.

Good Bread (2 slices): I favor a thick-cut sourdough or seeded whole grain. Something with body that can hold up to the spread. Stale-ish bread actually toasts better—I’ve learned to embrace the ends of the loaf for this very reason.

Olive Oil or Butter (optional): Sometimes I rub the toast with a little olive oil or even butter it lightly before topping. It adds richness, especially if you’re skipping eggs or cheese.

Lemon or Lime Juice (½ tsp or to taste): Brightens the avocado and keeps it from browning. I prefer lemon, but lime has a nice edge if I’m going in a spicier direction.

Salt & Pepper: Essential. I like flaky sea salt for a bit of crunch, but any salt works. Fresh cracked pepper adds bite.

Optional Toppings: Fried or poached egg, red pepper flakes, feta, cherry tomatoes, radishes, smoked salmon, hot sauce—you name it. I’ll talk more about my favorites below.

How to Make It (Step-by-Step Instructions):

Start with the bread. Toast it well—not just warm, but deeply golden and crisp. You want that contrast between the crunch of the bread and the softness of the avocado. While the bread is toasting, cut your avocado in half, remove the pit, and scoop the flesh into a bowl. If I’m making this just for me, I mash it straight onto the toast. But when I have company or want it extra smooth, I mash it first with a fork and mix in lemon juice, salt, and a touch of pepper.

Spread the avocado over the toast, pressing it in gently with the back of your spoon. If I’m adding toppings, I usually keep it simple underneath so the flavors don’t compete. If I’m leaving it plain, I might drizzle a little olive oil on top, sprinkle with chili flakes, or dust it with flaky salt.

Serve it right away—the avocado will brown if it sits too long. Though to be honest, I’ve eaten plenty of slightly browned avocado toast with just as much joy.

Expert Tips for the Best Results:

What makes avocado toast special isn’t the ingredients—it’s the care you put into it. Use the best bread you can, toast it thoroughly, and season the avocado like you mean it. Don’t skimp on the lemon or salt. If your avocados are a little stringy or overripe, mash them a bit more aggressively—it evens out the texture. And try not to overload with toppings unless you’re truly hungry. Sometimes just salt, lemon, and a perfect toast are all you need.

Variations & Substitutions:

One of the things I love most about avocado toast is how forgiving it is. I’ve topped it with crumbled goat cheese and roasted beets, drizzled it with honey and sea salt (don’t knock it), and even layered it with leftover roasted vegetables. When eggs are in the fridge, a soft-poached one on top makes it a full meal. If I’m out of lemons, a splash of apple cider vinegar works surprisingly well. I’ve also mixed in Greek yogurt or hummus with the avocado when I wanted something creamier or had just a little of each to use up. It’s one of those dishes that evolves with your fridge—and your mood.

Serving Suggestions:

Avocado toast makes a beautiful breakfast, but I’ve also served it as a light lunch with a simple salad or soup. For brunch with friends, I’ll set up a toast bar with different toppings and let everyone build their own—it’s casual and fun. On busy days, I’ll eat it standing over the sink with one hand holding my coffee. It’s also surprisingly good as a late-night bite when you want something nourishing but not heavy. However you serve it, keep a napkin handy—it’s meant to be eaten with both hands.

Storage & Reheating Instructions:

This is one of those things best made fresh, but if you need to prep ahead, you can mash the avocado with lemon and keep it tightly covered in the fridge for up to a day. Pressing plastic wrap directly onto the surface helps prevent browning. Toast doesn’t hold well, so only make as much as you plan to eat. If you do have leftover avocado mix, try stirring it into eggs or spreading it on a sandwich the next day.

Recipe FAQs (Answered by Clara):

Can I make this ahead of time?
You can mash the avocado ahead, but don’t assemble until you’re ready to eat. The toast will go soft and the avocado may discolor.

What if my avocado isn’t ripe?
Wrap it in newspaper or put it in a paper bag with a banana overnight. That usually speeds things up.

Do I need to use lemon juice?
It’s not required, but I always do. It adds brightness and helps keep the green color longer.

What’s the best bread for avocado toast?
Sourdough is my favorite—it toasts up perfectly and adds that little tang. But any hearty bread will do.

There’s something quietly lovely about making avocado toast. It doesn’t shout. It doesn’t require fancy tools or long prep. But in its simplicity, it gives so much back—a little calm, a little nourishment, a little green hope to start the day. I hope this recipe brings you the same quiet comfort it brings me. If you try it, I’d love to hear how you made it your own. Share your twist, or just let me know you enjoyed it. That’s what this little kitchen is here for.