Avocado Toast (Worth the Hype, Not the $14 Price Tag)

Yes, it’s everywhere. Yes, it’s that good.

This isn’t complicated. Toast + smashed avocado + salt = magic. But with a few small tricks (toast it darker, season it better, finish it brighter), you’ll never pay cafe prices again. Five minutes. Seriously.

Ingredients

Serves 1 (easily doubled).

• 2 slices sourdough or rustic bread
• 1 ripe avocado
• 2 teaspoons lemon or lime juice
• ¼ teaspoon red pepper flakes (optional)
• Flaky sea salt and black pepper
• Drizzle of olive oil

Topping Ideas:

• Everything bagel seasoning
• Radish slices + chives
• Soft-boiled egg
• Cherry tomatoes + basil

Step-by-Step Instructions

Step 1: Toast Dark

1. Toast bread until golden-brown and sturdy. Darker than you think—soggy toast is enemy #1.

Step 2: Mash Avocado

1. Cut avocado in half. Remove pit. Scoop flesh into a small bowl.
2. Mash with a fork to your liking (chunky or smooth).

Step 3: Season Hard

1. Add lemon juice, pepper flakes, salt, and pepper to avocado. Mix.

Step 4: Assemble

1. Spread avocado evenly onto hot toast.
2. Drizzle with olive oil.
3. Sprinkle more flaky salt on top (don’t skip).

Step 5: Finish and Eat

1. Add any toppings. Eat immediately while toast is still crunchy.

Summary

Prep Time: 5 minutes | Cook Time: 2 minutes | Total Time: 7 minutes

Yield: 1 serving

Difficulty: Too easy

Storage Notes

Don’t Store Assembled

Avocado turns brown. Toast turns soggy. This is a make-and-eat-immediately situation.

Prep Ahead Instead:

• Toast bread? No (gets stale).
• Mash avocado? No (browns).
• Have ripe avocados ready? Yes.
• Mix seasoning blend? Yes—keep in a small jar.

Leftover Avocado Hack:

Rub cut side with lemon, wrap tightly in plastic, refrigerate. Use within 1 day.