Whether you love it or hate it, avocado toast is the quintessential brunch dish. Though some call avocado toast “basic,” its popularity is well deserved. Be it the crunch of the toast, the buttery texture of the avocado, or the satisfying golden run of an egg cooked to perfection, avocado toast has a little bit of everything you want in a dish.
Humans began cultivating avocados in Mexico around 500 B.C. and the fruit eventually made its way to California in the 19th century. Over the years, avocados gained popularity for their unique nutty flavor and oily texture, which was perfect for guacamole, as a taco topping, and— especially in the 2010s—in the form of avocado toast. According to the USDA, the American per capita consumption of avocados has tripled since the early 2000s.
Now, I can’t say whether the avocado toast trend contributed to this, but regardless, avocado toast is both simple and delicious. The everything bagel seasoning adds a salty crunch to the toast while the slight drizzle of sriracha combined with the egg yolk provides a creamy, sweet and spicy finish to the dish. To give the recipe more flavor, I like to add lemon juice to the avocado.
Because avocado is such a versatile ingredient, this dish is also very flexible. If you don’t have lemon juice on hand, use lime juice for a slightly different but nonetheless delicious citrusy edge. No everything but the bagel seasoning? Not to fear! Use a little bit of garlic salt and a sprinkle of black pepper instead. With so much adaptability, this recipe provides room for experimentation. I prefer a poached egg, but any style of egg will do. If you don’t like eggs, use a few sliced cherry tomatoes as a sweet and tangy topper instead. For an added kick, I like sriracha, but for those who can’t handle spice, a sprinkle of crushed black pepper will do the trick. With this recipe, the only non-negotiable ingredient is the avocado.
Next time you’re craving a quick and filling breakfast (or if we’re being real, lunch or dinner), or simply want to impress your friends with a speedy, yet, scrumptious meal, this not-so-basic recipe has got you covered.
- 2 slices of Whole wheat bread (I prefer the Breadsmith brand)
- 1 medium avocado, diced in medium cubes
- 1 tablespoon lemon juice
- Everything bagel seasoning, to taste
- 4 eggs
- Sriracha (optional)
- Black pepper
To begin, place a medium-sized pot filled halfway with water on medium to high heat. Bring the water to a boil. While waiting for the water to boil, toast the two slices of bread in a toaster for 1 minute and 30 seconds. Add the diced avocado and lemon juice to a bowl. Using a fork, mash the avocado until the mixture appears well-combined and textured. Once the toast is ready, divide the avocado mixture evenly between both slices of toast and spread evenly with a fork. Sprinkle the everything bagel seasoning onto the toast.
Once the water is boiling, poach the eggs, two at a time. To do this, crack two eggs into the gently boiling water. Let the eggs sit in the boiling water for 1 minute and 15 seconds, or until cooked before carefully removing them from the water with a slotted spoon. Place both eggs on one slice of toast and repeat the process for the second slice of toast. Once finished, to add a kick, drizzle some sriracha over the eggs, sprinkle on a little black pepper, and voila! You have yourself two slices of avocado toast that rival any restaurant brunch.
This recipe makes 2 avocado toasts (Feeds 1 or 2 people).