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Healthy Avocado Toast Recipe
Ash Tyrrell

Healthy Avocado Toast Recipe

I make this avocado toast so often that my kitchen practically runs on autopilot at this point. It started as a lazy breakfast fix, and now it's the thing I crave when I want something fast, filling, and genuinely good for me. There's no fancy technique here, no long ingredient list, and no reason to feel intimidated
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Total Time 5 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 ripe avocado peeled and pitted — this is the star of the show, so pick one that yields gently to a light squeeze; too firm and it won't mash smoothly, too soft and it'll taste bitter
  • 2 tablespoons fresh cilantro chopped — fresh leaves give a bright, herby punch that dried cilantro just can't match, so skip the jar if you can
  • Juice of half a lime — freshly squeezed is worth the extra thirty seconds; bottled lime juice tastes flat and a little metallic in comparison
  • 1/2 teaspoon red pepper flakes optional — a light sprinkle wakes up the creamy avocado with a gentle kick without overpowering it
  • Salt and pepper to taste — season gradually and taste as you go, since avocado can handle more salt than you'd expect
  • 2 slices whole grain bread or your favorite bread — sturdier bread holds up better under the avocado mash and won't turn soggy
  • 2 eggs optional — cook them fried, scrambled, or poached depending on your mood; a runny yolk makes an incredible natural sauce

Method
 

  1. Pop your two slices of bread into the toaster and let them go until golden and crisp on the outside. I like whole grain bread because it adds a nutty flavor and extra fiber, but any sturdy bread works well here. A good crunch matters since it holds up better once the avocado goes on top.
  2. While the bread toasts, scoop the avocado flesh into a small bowl and mash it with a fork until it reaches your preferred texture. I like mine slightly chunky rather than completely smooth, since it gives the toast more character. Add the cilantro, lime juice, salt, and pepper, then stir everything together.
  3. Once the bread pops up golden and warm, spread half of the avocado mixture generously over each slice. I like to spread all the way to the edges so every bite gets that creamy, tangy flavor. Sprinkle red pepper flakes on top if you want a little extra heat.
  4. If you're making this for breakfast, cook an egg however you like it best. I usually go for sunny side up because I love watching that yolk break over the avocado. Poached, scrambled, or hard-boiled eggs work just as well if that's more your style.
  5. Avocado toast is best enjoyed the moment it's made, while the bread is still warm and crisp. Give it one more light sprinkle of salt and pepper right before serving. Slice it in half diagonally if you want it to look extra appetizing on the plate.

Notes

  • I always taste my avocado mash before spreading it, because avocados vary in flavor and some need a bit more lime or salt than others
  • I've learned to toast my bread a shade darker than usual, since a sturdier crunch keeps it from getting soggy under the avocado
  • I like to let my egg cook a minute longer than I think it needs when I want a firmer yolk that won't make the toast messy to eat
  • I always use a ripe avocado that gives slightly under gentle pressure, because an unripe one is nearly impossible to mash smoothly
  • I keep a small dish of extra lime wedges nearby so I can add a fresh squeeze right before eating for a brighter finish