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Breakfast couldn’t be any more delicious than this easy or healthy Avocado Toast recipe. A slice of toasted bread topped with mashed avocado, a drizzle of olive oil, salt, and pepper. Top with tomato slices or an egg if desired.
At its simplest, avocado toast is made with toasted bread that is topped with mashed avocados.
Consider this avocado toast recipe as a great starting off point to making a truly incredible meal. Don’t get me wrong, an avocado spread on toast is so delicious on its own. But also consider how wonderful it can be when you add sliced tomatoes, smoked salmon, a fried egg, or crisp cooked bacon to yours.
Table of Contents
Why This Recipe Works
Avocado toast certainly isn’t a new idea. In fact, you’ve probably seen it in restaurants and online. It’s one of those recipes that really doesn’t feel like a recipe – and often those recipes are the best.
Avocado toast is super easy to make and is perfect for breakfast or lunch. It’s healthy and satisfying and I like to think of it as a blank canvas for flavorful toppings like sliced tomatoes or a fried egg.
Although certain avocados are in season at different times during the year, you can find avocados in your grocery year-round.
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Bread: Use thick, sliced, sturdy whole grain or sourdough bread.
- Avocado: 1/2 small avocado
- Olive oil: I use extra virgin olive oil in this avocado toast recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Salt and pepper: For flavor.
- Optional toppings: sliced tomatoes, a fried egg, cooked bacon, smoked salmon
Recipe Variations
Although I love to make avocado toast very simply, you can definitely dress it up a bit. Here are a few favorite toppings I like to use:
- A fried egg
- Sliced tomatoes
- Crumbled bacon and goat cheese
- Sliced hard boiled egg
- Pickled onions or jalapeños
- Fresh spinach
How To Make This Recipe
- Mash the avocado in a small bowl with the back of a fork. Stir in a pinch of salt and black pepper.
- Spread the mashed avocado on top of the bread. Drizzle with oil and top with kosher salt & pepper.
Frequently Asked Questions
* When looking at a selection of fresh avocados, observe the outside color of the skin of the avocados. Ones that are darker in color often many be riper than avocados with lighter skin. This isn’t always the case, however. Some avocado varieties retain their light green skin even when ripe.
* Next, gently squeeze the avocado to check its firmness.
If the avocado does not yield to gentle pressure, it is not yet ready to be eaten. It will be ripe in a few days.
* Avocados that have a softer feel but are still firm to the touch may require another day or so to ripen. These are still good to eat but might be harder to mash.
* If the avocado yields to firm gentle pressure, you know it is ripe and ready to eat. These avocados usually have a darker color and are soft but not mushy.
Pro Tip: You can speed up ripening by storing an avocado in a brown paper bag for a day or two.
You will only need one half of an avocado in this recipe. Squeeze a little lemon juice over the other half to reduce browning, wrap tightly in plastic wrap or place in an airtight container, and refrigerate. The avocado will stay good for up to 2 days.
You might like to use the avocado in any of these recipes:
Avocado Salad
Chocolate Avocado Pie
Guacamole
Shrimp Tacos with Avocado Puree
Cobb Salad
Guacamole Salad
Expert Tips
- Avocados brown quickly so it’s best eat them when you make it. If you add an acid such as a squirt or two of lemon juice, it will help prevent the avocado from browning.
- Choose good, sturdy bread. I prefer a thick, crusty bread such as sourdough, rye, or even an English muffin.
- You decide how much to mash your avocado – it’s a personal preference. I like to leave a few chunks of avocados but others like theirs mashed smooth.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this avocado toast recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Easy Avocado Toast
Equipment
Ingredients
- 1 slice bread (use thick sliced, sturdy whole grain or sourdough bread)
- ½ ripe avocado
- ⅛ teaspoon kosher salt plus a pinch more for topping
- ⅛ teaspoon coarsely ground black pepper plus a pinch more for topping
- ½ teaspoon extra virgin olive oil
OPTIONAL TOPPINGS
- sliced tomatoes, a fried egg, cooked bacon, smoked salmon
Instructions
- Toast the bread until golden.
- Slice the avocado in half lengthwise and remove the pit from the avocado. Use a large spoon to scoop the avocado out of the skin. Place the avocado in a small bowl and mash with the back of a fork. Gently stir in the salt and pepper.
- Spread mashed avocado over the slice of bread.
- Drizzle with olive oil and add a pinch of salt and pepper.
Notes
- Avocados brown quickly so it’s best eat them when you make it. If you add an acid such as a squirt or two of lemon juice, it will help prevent the avocado from browning.
- Choose good, sturdy bread. I prefer a thick, crusty bread such as sourdough, rye, or even an English muffin.
- You decide how much to mash your avocado – it’s a personal preference. I like to leave a few chunks of avocados but others like theirs mashed smooth.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Creole shrimp recipe is superb. Can you use calamari instead?
Thank you. I haven’t used calamari in this recipe, but if you try it please let me know how it works out for you.