Save I used to skip breakfast until a friend made me avocado toast at her kitchen counter one Saturday morning. The bread was perfectly golden, the avocado silky, and that everything seasoning added a salty crunch I hadn't expected. It took ten minutes and changed how I thought about mornings. Now it's my go-to when I need something fast, filling, and actually worth waking up for.
The first time I made this for my sister, she was skeptical about how good toast could really be. Then she took a bite, paused, and asked me to write down what I did. I laughed because there wasn't much to write, just good bread, ripe avocado, and that magic sprinkle of seeds and salt. She makes it every Sunday now, usually with a fried egg on top.
Ingredients
- Whole grain or sourdough bread: The foundation matters more than you think. I love sourdough for its tangy chew, but whole grain adds nutty depth and holds up under the avocado without getting soggy.
- Ripe avocado: It should yield gently when you press it, not feel rock hard or mushy. I learned to buy a few at different ripeness levels so I always have one ready when the craving hits.
- Everything bagel seasoning: This is what makes the dish sing. The mix of sesame, poppy seeds, garlic, onion, and salt adds layers of flavor and that satisfying crunch.
- Extra virgin olive oil: A drizzle brings richness and helps the avocado spread smoothly. I use a fruity one when I have it, but any good quality oil works.
- Freshly squeezed lemon juice: Just a teaspoon brightens the avocado and keeps it from turning brown if you need a few extra minutes before eating.
- Large eggs (optional): A runny yolk turns this into a full meal. I usually fry mine in a little butter until the edges are crispy and the center is still soft.
- Crumbled feta cheese (optional): Adds a salty, creamy tang that pairs beautifully with the avocado. I crumble it over the top right before serving.
- Fresh herbs (optional): Chives, parsley, or cilantro add a fresh, bright note. I chop them roughly and scatter them on at the end.
- Red pepper flakes (optional): A pinch gives a gentle kick. I add them when I want a little heat without overwhelming the other flavors.
Instructions
- Toast the bread:
- Slide your slices into the toaster or onto a hot grill pan and let them turn golden and crisp. The smell of toasting bread is the best wake up call.
- Mash the avocado:
- Halve the avocado, twist out the pit, and scoop the flesh into a small bowl. Mash it with a fork until it's mostly smooth with a few creamy chunks, then stir in the lemon juice, olive oil, and a pinch of salt.
- Spread and season:
- Spoon the mashed avocado onto the warm toast and spread it evenly to the edges. Sprinkle generously with everything bagel seasoning, letting it cover every bit.
- Add your favorites:
- If you're adding eggs, feta, herbs, or red pepper flakes, now's the time. Layer them on and press gently so everything sticks together.
- Serve right away:
- Eat it while the toast is still crisp and the avocado is cool and creamy. The contrast in textures is what makes this so good.
Save One morning I made this for myself and sat by the window with my coffee, watching the light come through the trees. It wasn't fancy or complicated, but it felt like taking care of myself in a small, intentional way. That's when I realized good food doesn't have to be elaborate to matter.
Making It Your Own
I've tried this with gluten free bread when my cousin visited, and it worked just as well. If you want more protein, a soft boiled egg with a jammy yolk is perfect. Sometimes I rub a cut garlic clove on the warm toast before spreading the avocado, and it adds a subtle sharpness that I love. You can also swap the everything seasoning for za'atar or smoked paprika if you want to change the flavor profile completely.
What to Serve Alongside
This pairs beautifully with freshly brewed coffee, especially a medium roast with nutty notes. I also love it with herbal tea, like chamomile or mint, when I want something lighter. If I'm extra hungry, I'll add a handful of cherry tomatoes on the side or a small bowl of fruit. It's simple but feels like a real breakfast, not just something grabbed on the way out the door.
Storage and Timing Tips
Avocado toast is best eaten right away, but if you need to prep ahead, you can mash the avocado with lemon juice and store it in an airtight container with plastic wrap pressed directly on the surface to prevent browning. Toast the bread fresh when you're ready to eat. I've learned that reheating toast never works, it just gets chewy and sad.
- Press plastic wrap directly onto mashed avocado to keep it green for a few hours in the fridge.
- Toast bread right before serving, never in advance, to keep it crisp.
- If adding eggs, cook them fresh so the yolk stays runny and warm.
Save This little toast has become a morning ritual I look forward to, something I make when I want to start the day feeling steady and cared for. I hope it does the same for you.
Recipe FAQ Section
- → What type of bread works best?
Whole grain or sourdough bread provides a sturdy base and toasty flavor, but gluten-free options can be used as a substitute.
- → How to make the avocado spread creamy?
Mash ripe avocado with lemon juice, olive oil, and a pinch of salt until mostly smooth for a luscious texture.
- → Can I add protein to this dish?
Yes, fried, poached, or soft-boiled eggs complement the creamy avocado and provide extra protein.
- → What does everything bagel seasoning contain?
It typically includes sesame seeds, poppy seeds, dried garlic, onion flakes, and salt for a crunchy, savory finish.
- → Are there any flavor enhancers recommended?
Rubbing toast with a cut garlic clove before adding avocado adds depth, and red pepper flakes introduce a subtle kick.