Easy Avocado Toast 3 Ways (Quick Breakfast Ideas!)

Ingredients

• 3 slices sturdy bread, such as sourdough or multigrain
• 2 ripe avocados
• 1 tablespoon fresh lemon or lime juice
• 1/4 teaspoon kosher salt
• Freshly ground black pepper
• 1 teaspoon olive oil, optional
• 2 large eggs
• 1/3 cup crumbled feta cheese
• 1/2 cup cherry tomatoes, halved
• Red pepper flakes
• Hot sauce, optional
• Freshly ground sea salt, for finishing

Instructions

• Toast the bread until deeply golden and crisp. We’re putting a substantial amount of avocado on this thing, so barely warmed bread is not going to survive the assignment.
• Cut the avocados in half, remove the pits and scoop the flesh into a bowl.
• Add the lemon or lime juice, kosher salt and several cracks of black pepper.
• Mash with a fork until mostly creamy but still a little chunky. We’re making avocado toast, not avocado baby food.
• Divide the avocado mixture between the three pieces of toast and spread it generously over each one.
• For the Classic Egg Avocado Toast, fry an egg to your preferred doneness and place it over the avocado. Finish with red pepper flakes and a few cracks of sea salt.
• For the Feta & Tomato Avocado Toast, top the avocado with crumbled feta and halved cherry tomatoes. Add black pepper and a tiny drizzle of olive oil if you’d like.
• For the Spicy Avocado Toast, top with a fried egg or feta, then add red pepper flakes and a few enthusiastic dashes of hot sauce.
• Serve immediately while the toast is still crisp and the avocado is still gloriously green.

Tips & Variations

• Season the avocado itself. This is the difference between fabulous avocado toast and vaguely green toast. Salt, pepper and citrus go into the avocado before it ever meets the bread.
• Use sturdy bread. Sourdough is our favorite because it gets genuinely crisp and can support half an avocado without experiencing structural failure.
• Toast it more than you think. A deeply toasted slice stays crisp underneath the avocado instead of becoming floppy approximately 45 seconds later.
• Use actually ripe avocados. They should yield slightly when gently pressed but shouldn’t feel squishy. Rock-hard avocados cannot be reasoned with. Put them in a paper bag and come back tomorrow.
• Add protein. Eggs are the obvious answer, but leftover chicken, smoked salmon or even cottage cheese can turn this into a much more substantial breakfast.
• Add everything bagel seasoning. Because apparently everything bagel seasoning looked at avocado toast and correctly decided it belonged there.
• Try hot honey. Feta + avocado + hot honey + red pepper flakes is a fabulous sweet-salty-spicy situation.
• Add bacon. Avocado, fried egg and crispy bacon require no further defense from us.
• Make it Mediterranean. Add feta, tomatoes, cucumber and a little oregano.
• Don’t make it three hours ahead. Avocados have many admirable qualities. Remaining pristine and green indefinitely after being smashed is not among them.;)

If breakfast needs to look considerably more ambitious, our Spinach & Cheese Frittata gives us cheesy brunch energy with one skillet and about 15 minutes of work.

Or keep this one exactly as intended: toast, avocado, toppings, coffee. Breakfast has been handled and nobody had to preheat the oven.;)

If you’re in the Breakfast Lover’s Club…check out these EPIC Traditional Belgian Waffles that are crisp, buttery and delightfully airy…. our easy, dense and foolproof Vanilla Pound Cake, these soft, gooey, & easy Overnight No-Knead Cinnamon Rolls, and if you’re a fan of dense desserts, check out this delightfully Dense & Spicy Gingerbread Bunt Cake!