Recepieplanning
American
California Avocado Toast Breakfast
15 min total10 prep5 cook2 servings320 cal
Sourdough toast piled with smashed ripe avocado, lemon, chili flakes, and a soft egg. Bright California breakfast energy on a plate.
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Ingredients
2servings
bakery
- 4 slicesourdough bread
produce
- 2ripe avocados
- 1 tbsplemon juice
- 1 clovegarlic
- 0.5 cupcherry tomatoes
dairy
- 2eggs
pantry
- 1 tbspolive oil
- 0.5 tspred chili flakes
- 0.5 tspflaky salt
- 0.25 tspblack pepper
Steps
- Toast sourdough until deep golden; rub lightly with the cut garlic clove.
- Halve avocados, scoop into a bowl, and mash with lemon juice, salt, and pepper.
- Fry or poach eggs to your preferred doneness.
- Spread avocado thickly on each toast.
- Top with an egg, chili flakes, and a drizzle of olive oil.
- Scatter halved cherry tomatoes around or on top.
- Finish with flaky salt.
- Serve immediately while toast is crisp.
- Add smoked salmon for a pescetarian upgrade if desired.
- Best eaten fresh; avocado browns if held too long.
Tips
- Choose avocados that yield gently to pressure.
- Mash roughly so some chunks remain for texture.
- Rub toast with a cut garlic clove for extra aroma.
- Finish with flaky salt right before eating.
