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
- Toast bread until golden-brown and sturdy. Darker than you think—soggy toast is enemy #1.
Step 2: Mash Avocado
- Cut avocado in half. Remove pit. Scoop flesh into a small bowl.
- Mash with a fork to your liking (chunky or smooth).
Step 3: Season Hard
- Add lemon juice, pepper flakes, salt, and pepper to avocado. Mix.
Step 4: Assemble
- Spread avocado evenly onto hot toast.
- Drizzle with olive oil.
- Sprinkle more flaky salt on top (don’t skip).
Step 5: Finish and Eat
- 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.
