My Favorite Avocado Toast Recipe

Name: The Best Avocado Toast Recipe (Plus Toppings)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 slices sourdough bread; 2 ripe avocados; 1 lemon (juiced); 1 tsp Red pepper flakes; Flaky sea salt and black pepper to taste

Avocado toast has earned its reputation and this version is the reason why. Creamy, crunchy, and ready in under 10 minutes, it’s the recipe I come back to on slow mornings when I want something that feels a little special without actually trying that hard. The base is simple. The toppings are where it gets interesting.

Why You’ll Love This Recipe

Healthy & delicious
Ready in under 10 minutes
Endlessly customizable
Simple ingredients you probably already have
Works for breakfast and lunch

What you’ll need for this recipe:

Sourdough bread — the sturdy texture holds up to the toppings without going soggy. Any thick-cut bread works in a pinch
Ripe avocados — the star of the show. See the section below on how to pick a good one.
Lemon — a good squeeze of juice keeps the avocado fresh and bright and balances the richness.
Flaky sea salt — makes more of a difference than you’d think. Don’t skip it.
Black pepper — freshly cracked.
Red pepper flakes — for a little heat. Entirely optional but highly recommended.

How to Pick the Perfect Avocado

This is where most avocado toast goes wrong before it even starts. A bad avocado is a sad avocado. Here’s what to look for: the skin should be dark, almost black for Hass avocados, and it should give slightly when you press it gently near the stem end. Not mushy, just yielding. If it feels rock hard, leave it on the counter for a day or two. If it feels like it’s already given up on life, leave it at the store. When in doubt, buy two.

Avocado Toast Tips

Toast properly: You want your sourdough golden and sturdy, not just warm. A pale, soft slice won’t hold the toppings and will go soggy fast. If your toaster isn’t cutting it, finish it in a dry pan for a minute on each side.

Control the heat: The red pepper flakes add a gentle warmth. For more heat, add sliced jalapeño or a drizzle of hot honey. Leaving them out entirely works too — the avocado is flavourful enough on its own.

Seasoning: Be generous with the flaky sea salt both in the mash and on top. An under-seasoned avocado toast is a disappointing one — don’t let that happen to you.

How to Make This Recipe

Toast your bread. Get it golden and sturdy. You want it firm enough to hold the toppings without buckling the moment you pick it up. See the toasting tip above if your toaster isn’t cutting it.
Prep your avocados. Halve them, remove the pits, and scoop the flesh into a bowl. Add your lemon juice, a generous pinch of flaky sea salt, and black pepper.
Mash. Use a fork and work to your preferred consistency — somewhere between chunky and smooth is the sweet spot. Taste and adjust the seasoning before it goes anywhere near the toast.
Spread generously. Don’t be shy here. A thin scrape of avocado is a sad avocado toast. Cover the toast right to the edges.
Season the top. A pinch of flaky sea salt and a scatter of red pepper flakes. This step gets skipped more than it should — don’t let that be you.
Add your toppings. Choose your combination and pile them on. Serve immediately.

FAQ

The lemon juice in the recipe helps slow oxidation but avocado toast is really best eaten immediately. If you want to prep the mash ahead of time, press a piece of cling film directly onto the surface of the avocado before storing it in the fridge — this limits air contact and buys you a few hours.

Absolutely. Sourdough is my preference for its flavour and sturdiness but a thick-cut wholegrain, rye, or even a good ciabatta all work well. Avoid anything too soft or thinly sliced — it won’t hold up.

Very. An underripe avocado won’t mash properly and will taste bland and slightly bitter. You want it dark skinned, slightly soft to the touch, and with flesh that gives easily when you press it. If yours isn’t quite there, leave it at room temperature for a day or two and check again.

In a pinch, yes. Thaw it fully and drain any excess liquid before mashing. The texture won’t be quite as good as fresh but it works when fresh avocados aren’t available or are stubbornly underripe.

katieemay1

The Best Avocado Toast Recipe (Plus Toppings)

This is the avocado toast recipe I come back to every single week. It's creamy, simple, and endlessly customizable. Whether you keep it classic or pile on the toppings, it comes together in under 10 minutes and never gets old.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 5

Total Time 10

Servings: 2

Course: Appetizer

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

2 slices sourdough bread
2 ripe avocados
1 lemon juiced
1 tsp Red pepper flakes
Flaky sea salt and black pepper to taste

Method

Toast your sourdough until golden and sturdy.
Halve the avocados, remove the pits, and scoop the flesh into a bowl.
Add the lemon juice, a generous pinch of flaky sea salt, and black pepper.
Mash with a fork until you reach your preferred consistency, somewhere between chunky and smooth is the sweet spot.
Spread the avocado mixture generously over each slice of toast.
Finish with a pinch of red pepper flakes and an extra sprinkle of flaky sea salt.
Add your chosen toppings and serve immediately.

Notes

The topping combinations above are just a starting point, so use whatever you have, whatever’s in season, and whatever sounds good to you that morning.

Did you make this recipe?

I’d love to see! Tag @hideawayblog on Instagram and leave a comment below!

My Favorite Avocado Toast Recipe