About this recipe

A simple, satisfying classic that's become a staple for good reason. Creamy mashed avocado seasoned with lemon, garlic, and flaky salt piled high on perfectly golden toast. This recipe nails the fundamentals — the right avocado ripeness, a seasoning balance that makes the flavors pop, and a handful of finishing touches that take it from basic to brilliant. Ready in under 10 minutes and endlessly customizable.

Instructions

1. 1

   Check your avocado: they should yield gently to pressure but not feel mushy. If they're firm, leave them at room temperature for 1–2 days. A perfectly ripe avocado is the single most important factor in this recipe.

2. 2

   Toast the sourdough bread in a toaster oven or under the broiler until deep golden brown and crispy on the outside but still slightly chewy inside. A sturdy, well-toasted slice is key — it needs to hold up under the avocado without going soggy.

3. 3

   While the sourdough bread toasts, scoop the avocado flesh into a mixing bowl. Add the lemon juice, kosher salt, and black pepper. Mash with a fork to your preferred texture — chunky for more bite, smooth for a spreadable finish. Taste and adjust salt or lemon juice as needed.

4. 4

   Once the toast comes out, immediately rub the top surface of each slice with the cut side of the raw garlic clove. The heat from the toast will mellow the garlic perfectly and infuse the sourdough bread with subtle flavor.

5. 5

   Spoon the mashed avocado generously onto each slice of toast, spreading it to the edges. Don't be shy — a thick layer is what makes this satisfying.

6. 6

   Finish with a drizzle of extra-virgin olive oil, a pinch of flaky sea salt, freshly cracked black pepper, and red pepper flakes if using. Add a fried or poached egg on top and a sprinkle of everything bagel seasoning for a more complete meal. Serve immediately.