Avocado Toast – 4 Easy & Delicious Recipes

Are you the type who thinks “I could make avocado toast as well” after ordering it for a high price at a café? Well, not only could you do it, but you will get even tastier results! A good avocado toast is made with crispy bread, creamy avocado, fragrant lemon, and endless combinations of tasty toppings to satisfy any craving.

The first time I began making avocado toast regularly was because of busy mornings and the need for something easy that I could whip up quickly. Initially, I struggled to get the right avocados every time – either the ones would be too hard or overripe to the point of turning brown overnight. But as soon as I found out how to purchase and store avocados properly, things got better. In fact, now this is probably one of those easy meals that I barely have to think about anymore.

The following post will walk you through avocado selection, different kinds of bases (such as creamy guacamoles), and many protein-packed toppings.

What You’ll Need

For the Basic Avocado Toast

• 2 slices of sourdough bread (120 g)
• 1 ripe avocado (200 g)
• 1 garlic clove
• 1 tablespoon of lemon juice (15 ml)
• ½ teaspoon of flaky sea salt (3 g)
• ½ teaspoon of black pepper (2 g)
• 1 teaspoon of olive oil (5 ml)

Sourdough bread – provides a chewy texture in the middle with a crispy crust that will hold the avocado nicely.

Garnishes (optional)

• 2 tablespoons of pomegranate seeds (30 g)
• 4–5 cherry tomatoes, halved (60 g)
• 2 tablespoons of crumbled feta cheese (30 g)
• 1 tablespoon of toasted mixed seeds (10 g)

Flaky sea salt – slowly melts over avocado, providing crunchy bursts of flavor.

For Traditional Guacamole

• ½ ripe avocado (100 g)
• 1 clove of garlic, grated
• 2 tablespoons of onion, chopped (20 g)
• 2 tablespoons of tomato, chopped (25 g)
• 1 green chili, finely chopped
• 2 tablespoons of coriander leaves (8 g)
• 1 tablespoon of lemon juice (15 ml)
• Salt to taste
• ¼ teaspoon of black pepper (1 g)

For Basil Guacamole

• ½ ripe avocado (100 g)
• 2 tablespoons of tomato, diced (25 g)
• 2 tablespoons of capsicum, finely chopped (20 g)
• 1 green chili, chopped
• 2 tablespoons of coriander (8 g)
• 6–8 basil leaves, chopped
• 1 tablespoon of lime juice (15 ml)
• Salt and pepper to taste

Fresh basil – gives unique pesto-like flavors without the addition of nuts and Parmesan cheese.

For Peri-Peri Paneer Toast

• 200 g of paneer slab
• 1 teaspoon of oil (5 ml)
• ¼ cup of hung curd (60 g)
• 1 teaspoon of peri-peri seasoning (4 g)
• 1 tablespoon of coriander leaves, chopped
• 1 teaspoon of lemon juice (5 ml)
• Salt to taste
• A handful of arugula leaves

Hung curd – adds a creamy flavor without making the toast moist.

For Scrambled Egg Avocado Toast

• 2 eggs
• 2 tablespoons of milk (30 ml)
• 1 tablespoon of butter (14 g)
• Salt to taste
• Black pepper to taste
• 1 teaspoon of chili oil (5 ml)
• 1 tablespoon of crispy garlic chili bits
• Spring onions for garnishing

For Creamy Garlic Chicken Toast

• 250 g of chicken breast
• 3–4 tablespoons of water for velveting
• Salt to taste
• ½ teaspoon of black pepper (2 g)
• 1 teaspoon of light soy sauce (5 ml)
• 1 teaspoon of oil (5 ml)
• 2 teaspoons of cornstarch (6 g)

Garlic Pepper Sauce

• ⅓ cup of hung curd (80 g)
• 2 cloves of garlic, grated
• 1 tablespoon of lemon juice (5 ml)
• 1 teaspoon of honey (3 ml)
• Salt and pepper to taste
• 2 tablespoons of spring onions, chopped

Choosing Avocados

The whole process of making a tasty avocado toast starts with buying good avocados. When it comes to the outer layer, I prefer picking the ones that have a rough and bumpy texture – those tend to be creamier inside. Smooth ones are less creamy, more dense and buttery.

Press softly near the stem area of the avocado. The ripe ones will yield slightly to the touch, but shouldn’t feel soft. The first time I was purchasing avocados, I selected the softest ones, assuming they were ripe. Unfortunately, by morning time the inside of those fruits became brown and very mushy. Now I prefer to buy one ripe avocado for immediate use, and another one that is a bit harder and needs some more time to become ripe.

If an avocado becomes too soft, simply mash it to make a delicious guacamole.

Pro Tip: Never refrigerate a hard avocado – the fruit stops ripening inside and gets weirdly rubbery.

Preparing and Slicing Avocados

First, make thin cuts lengthwise on the whole avocado until you see the stone in the center. Then rotate the fruit while keeping the knife stable.

To remove the seed easily, give it a small push with the blade until it sticks, and gently pull away. I recommend using a spoon rather than your hands to detach the seed from a knife blade, as it is safer.

If the avocado is ripe enough, you should be able to peel its skin easily with your fingers, but otherwise, go with a spoon. For a fancy café-style presentation, make thin slices – they should look shiny and curved.

To create avocado cubes, use a scoring technique to mark the fruit inside (crisscross cuts) and then peel its skin off using a spoon.

When you take a bite of fresh avocado, you should feel a buttery aroma, and when mashed, it becomes silky in seconds.

Pro Tip: Cut only half of an avocado and keep its seed inside. Rub lemon juice over the surface and cover with cling film tightly before refrigeration to avoid oxidation.

Toasting the Bread

This part matters more than you think. Soft bread makes any avocado toast taste terrible,e as the toppings make it soggy quickly.

In a pan, heat oil, butter, er or even ghee. Place the sourdough slices and press each one of them lightly using a spatula or a plate.

When the bread is being toasted, you will hear the sizzling sound accompanied by the fragrant smell of warm bread. Turn the bread slices when their surfaces become golden-brown with crispy edges.

When baked correctly, the bread crust should be crispy enough to shatter easily while remaining chewy inside.

Personally, I think that sourdough makes the most suitable base for avocado, but multigrain bread works well too.

Pro Tip: Toast your bread slices darker than usual, because avocado tends to soften the bread very quickly.

Making the Basic Avocado Toast

Rub peeled garlic over the slices of toasted bread. The roughness of the bread will help to grate garlic automatically, adding great flavors to your avocado toast.

Arrange the avocado slices over the bread, overlapping them a little. Squeeze fresh lemon juice over the slices and add flaky salt and black pepper on top.

At this point, your avocado toast already smells incredible and tastes fantastic,c but I like to add pomegranate seeds to get bursts of sweetness in the creamy avocado. Also, cherry tomatoes and feta make the dish more flavorful.

The combination of creamy avocado, crispy bread, juicy toppings, and flaky salt is just irresistible.

Making the Guacamole Base

Traditional Guacamole

Mash the avocado with a fork until it is slightly chunky in the middle. Add garlic, onions, tomatoes, chilies, coriander, lemon juice, salt, and pepper.

It will release a strong smell of bright and refreshing lemon, as well as coriander. Personally, I like my guacamole with a slight chunkiness inside, but it’s not mandatory.

Season the mixture with salt as needed.

Basil Guacamole

If you don’t want something heavy in your avocado toast, I would recommend using this variant of the topping instead of the traditional one.

Mash avocado with tomatoes, capsicum, chilies, coriander, lime juice, salt, pepper, and a bunch of fresh basil leaves.

The presence of basil will make the mixture have pesto-like aromas.

Pro Tip: Always add basil at the last moment so that it doesn’t turn brown.

Preparing Peri-Peri Paneer Toast

In a non-stick pan,n heat the oil. First, fry the entire paneer slab before slicing it. Believe me, I know this technique for sure since it wasn’t very successful at the beginning (paneer cubes fall apart and release a lot of moisture).

After frying until the surface becomes golden-brown and crispy, slice the paneer into small squares.

Stir hung curd with peri-peri seasoning, coriander, lemon juice, and salt. Carefully combine paneer cubes with the mixture.

Spread guacamole over the bread slices and arrange the paneer cubes on top. Sprinkle with pomegranate seeds and arugula leaves.

Peri-Peri paneer cubes provide a great spicy flavor with creamy guacamole that works great with the sharp arugula.

Preparing Scrambled Egg Toast

Beat eggs with milk and season them with salt and pepper. Mix vigorously.

In a heated non-stick pan,n melt butter. When it starts bubbling, pour in the eggs and stir continuously with the help of a spatula. When the eggs begin to form small, soft curds that look like foam, you need to transfer them to the plate.

The first time I tried making scrambled eggs for my avocado toast, I fried them thoroughly until the whole mixture became firm. After transferring to a bread slice, they became rubbery and dry because the residual heat continued to cook the mixture. Now I know that the eggs should be transferred when they still look slightly liquid.

Arrange the eggs on an avocado slice and top with chili oil, garlic bits, black pepper, and spring onions.

The warm, buttery eggs with slightly spicy chili oil taste delicious and comforting.

Preparing Chicken with Garlic Toppings

Slice the chicken breast into thin pieces against its grain (for tender meat).

Gradually add water to the chicken and knead vigorously with your hands. After one-two minutes of work, you will notice how the chicken gets glossy with sticky white liquid surrounding it. That means it is ready.

Add salt, black pepper, soy sauce, oil, and cornstarch to it.

Boil a pan of water. Drop chicken into it and boil for 2-3 minutes or until ready.

While the chicken is being boiled, mix hung curd with garlic, lemon juice, honey, pepper, and spring onions.

Combine the cooled chicken with the garlic sauce.

Pro Tip: Chicken should be boiled for no longer than 3 minutes since it will become dry otherwise.

Making Avocado Toast

Spread guacamole over toasted bread and arrange toppings of choice on it.

Avocado toast will taste best immediately after preparation due to the crispiness of the bread.

Mistakes to Avoid

Using unripe avocados

Avocados should be selected slightly ripe to mash easily.

Not toasting the bread enough

Toast bread until deeply golden-brown.

Overcooking scrambled eggs

Eggs should be slightly liquid at the point of transfer, as residual heat continues cooking them.

Skipping lemon juice

Avocados become dark quickly and lose their freshness. Lemon and lime juices can delay this process.

Cutting chicken with fiber

Chicken becomes chewy if sliced improperly.

Ways to Customize

Using tofu instead of paneer

Firm tofu will work great with peri-peri spices.

Adding smoked chicken

Smoked chicken will make the dish more tasty. Adding a little smoked paprika to the garlic sauce is recommended.

Changing flavor to Mediterranean

You may use olives, cucumbers, feta, and za’atar seasoning for Mediterranean style.

How to Store and Serve

Avocado toast should be consumed fresh. In order to preserve them for later consumption, please refer to the following chart.

• Plain mashed avocado or guacamole – up to 1 day in the fridge with cling wrap placed right on the surface.
• Paneer topping – 2 days refrigerated.
• Chicken topping – 2-3 days refrigerated in an airtight container.
• Scrambled eggs – best consumed fresh.

My favorite combination is an iced coffee with avocado toast in summer, and a glass of masala chai on cold mornings. Chicken and paneer toppings work well as a light lunch meal, too.

If you are preparing the dish for guests, it is recommended to prepare all the toppings in advance and toast the bread just before serving it to maintain its crispiness.

Avocado toast is one of those dishes where you can experiment a lot depending on your mood and the ingredients you have. Some mornings are good for classic avocado with just lemon juice and sea salt, while others require a filling of scrambled eggs.

Hopefully, avocado toast will become one of your go-to recipes for breakfast or a snack in the future.”}