Avocado Toast

Recipe from Giles Russell

Adapted by Julia Moskin

Published July 24, 2018

  • George Etheredge for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
4(1,766)
Comments
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It may seem silly to give a recipe for avocado toast, but there is an art to it, as with most things that are both simple and perfect. Here, you want to make sure of a few things: that the bread you use is sturdy and has some taste; that there's enough salt and citrus to bring out the avocado's flavor; and that you use a good olive oil to bring it all together. These garnishes, from the Australian café Two Hands in Manhattan, are tasty but unnecessary. —Julia Moskin

Featured in: The Art of the Australian Breakfast

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Ingredients

Yield:2 servings

FOR THE AVOCADO TOAST

  • 2 large slices crusty, chewy sourdough bread, preferably whole wheat

  • 1 ripe avocado, halved, pit removed

  • Extra-virgin olive oil

  • Flaky salt and coarsely ground black pepper

  • Half a lemon or lime

OPTIONAL GARNISHES

  • Poached or fried eggs

  • Thinly sliced pickled or fresh red chiles, such as Fresno or cherry

  • Thinly sliced pickled red onions

  • Pepitas (pumpkin seeds) or sesame seeds, or both

  • Herbs, such as basil, cilantro, mint or baby arugula

Ingredient Substitution Guide

Preparation

  1. Step 1

    Toast the bread to your liking. Meanwhile, use a wide spoon to remove the avocado halves from the peel, keeping them in large pieces.

  2. Step 2

    Drizzle the hot toast lightly with olive oil and sprinkle with salt. Let cool slightly, then place one avocado half on each slice of toast. Use the back of a fork to roughly mash the avocado into the bread, keeping it as chunky as possible.

  3. Step 3

    Sprinkle with a little more salt, and pepper if desired. Squeeze the citrus over the top and add any garnishes. Cut each piece of toast in half if they're large and serve immediately.

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Ratings

4 out of 5
1,766 user ratings
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Comments

Josh - One Happy Texan

Some others have sort of mentioned it, but I feel like this needs further explanation. If you plan a few days ahead of time, buy the avocados that feel like rocks, you'll get perfect avocados. With some patience, leaving such avocados on the counter will yield perfectly ripe avocados within a few days, without the dreaded thumb prints every doofus in the grocery store seems to leave on them.. Idk why people try and grope the avocados like they're Trump himself, but ugh...

kp

i find it easier to smash it in a bowl first, then spread it on the bread.

VV

Here’s a better method: Take avocados, scoop flesh into bowl, squeeze fresh lemon, season with salt, freshly ground black pepper, & red pepper flake. Add freshly chopped mint. Use fork to smash avocado. Toast bread. Add avocado mixture on top, sprinkle with good sheep’s milk feta, more mint, and olive oil. (1/2 a lemon for every avocado) Ps. Don’t put avocados in the fridge. Let them ripen on the counter- they are fruits!

JC

I've only recently tried this trendy delicacy - I am usually very late to any trend, if ever - but became obsessed immediately. With avocados being typically less than 60 cents apiece, it was easy to indulge this obsession. I just mash the avocado, add 5-6 spins of the rainbow mix pepper grinder, 3-4 of the kosher salt grinder and 2-6 shakes of the red pepper flakes, mix, slather on toasted sourdough slices and blissfully savor every bite.

Kathi Packer

I add cottage cheese on top of avocado, then microgreens and top w balsamic vinegrette w tomatoes on the side.

JohnD

Yes, Tajin! It's widely available in our supermarkets, usually in the produce section . @Louise

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Credits

Adapted from Giles Russell, Two Hands, New York

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