Avocado Toast
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
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
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.
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.
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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