Avocado Toast

They say, when you have guests coming over, to bake something delicious to make the place smell amazing and, well, to spoil them with. Make these!


PREP TIME: 15 minutes

BAKE TIME: 5 minutes

TOTAL TIME: 20 minutes


4 Servings


Sourdough Bread (4 1 Inch Thick Slices)

Avocados (2. 1 1/2 Peeled And Diced, 1/2 Long Slices)

Shallot (1, Finely Chopped)

Garlic (3 Cloves, Minced)

Dill (Roughly 2 Tbsp)

Heirloom Grape Tomatoes (10 Oz. 5oz Cut In 1/2 And The Other 5oz Cut In 1/4)

Chili Pepper (1/2 Finely Sliced)

Small Radish (Finely Sliced)

Eggs (4, Poached)

Red Pepper Flakes



Extra Virgin Olive Oil

Lox (4 Slices)


Chefs Knife

Cutting Board

Baking Sheet

Medium Mixing Bowl

Rubber Spatula

TO MAKE YOUR AVOCADO TOAST. preheat your oven to 425°.

Lay your slices of bread on your baking sheet.

Drizzle a light coat of your extra virgin olive oil over your slices of bread. 

Sprinkle on some salt.

Bake until lightly toasted—about 5 minutes.

In the meantime, using your spatula in your mixing bowl, fold togeher your diced avocados, chili slices, dill, garlic, shallot, heirloom tomato quarter wedges, salt and pepper.

Use your spatula to spread your avocado mixture evenly across your four slices of toasted bread.

Layer on your avocado slices—I've added these slices of avocado to give some textural variety to this toast.

Lay a slice of lox on each of your avocado slathered pieces of toast.

Sprinkle on your arugula, heirloom tomato halves and radish slices.

Top each of your decorated pieces of toast with a poached egg.

Sprinkle your red pepper flakes on top of each of your poached eggs.