Go Back
Avocado Toast Recipe

Classic Avocado Toast Recipe with Salt and Pepper

I still remember the first time I made an Avocado Toast Recipe at home after seeing it on a café menu. It felt fancy but turned out to be one of the easiest breakfasts ever. My first mistake, though, was using an underripe avocado, and the result was more chunky than creamy. Since then, I’ve learned that ripe avocados, good bread, and a few simple toppings can turn this into a breakfast worth repeating.
This recipe is for anyone who wants a quick, nourishing meal perfect for busy mornings, light lunches, or even a snack that feels a little gourmet.
Difficulty: Easy
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Method Video Notes

Ingredients
  

  • 2 slices of good-quality bread sourdough, multigrain, or rye
  • 1 ripe avocado
  • 1 tsp lemon juice
  • ½ tsp sea salt
  • ¼ tsp black pepper
Optional toppings: cherry tomatoes, red pepper flakes, feta cheese, smoked salmon, a poached egg

Method
 

  1. Toast the bread. Lightly toast the slices until golden and crisp.
  2. Prepare an avocado. Cut in half, remove the pit, and scoop the flesh into a bowl. Mash with lemon juice, salt, and pepper.
  3. Assemble. Spread the avocado mixture evenly over the toasted bread.
  4. Top it with. Add optional toppings like tomatoes, eggs, or cheese.
  5. Serve immediately. Best enjoyed fresh to prevent browning.

Video

Notes

Lesson learned: Underripe avocados don’t mash well. Look for soft but not mushy ones.
Lemon juice tip: Keeps avocados from browning and adds brightness.
Bread matters: A sturdy slice holds toppings better than thin sandwich bread.
Seasonal twist: Add fresh herbs like basil or cilantro in the summer for extra freshness.