Everything Bagel Avocado Toast Recipe
Make Everything Bagel Avocado Toast Recipe in 15 minutes: crisp toast, creamy avocado, and everything seasoning for a quick, delicious meal.
Ingredients
- 2 slices (about 2.5 oz / 70 g each) hearty bread such as sourdough or multigrain, 1/2-3/4 inch (1.25-2 cm) thick, at room temperature
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 large ripe Hass avocado (about 7 oz / 200 g), halved, pitted, and flesh scooped out
- 2 teaspoons (10 ml) freshly squeezed lemon juice, at room temperature
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 1 tablespoon (9 g) everything bagel seasoning
- 1 tablespoon (6-8 g) very thinly sliced radishes (about 2 small radishes), patted dry
- 2 teaspoons (4 g) finely chopped fresh chives or green onion tops (optional)
- 1 teaspoon (2 g) red pepper flakes (optional, for heat)
- 2 large eggs, at room temperature (optional, for serving with fried or jammy eggs)
- 1 teaspoon (5 g) unsalted butter or 1 teaspoon (5 ml) extra-virgin olive oil (optional, for cooking eggs)
- 1 small handful (about 1/4 cup / 5 g) microgreens or baby arugula (optional garnish)
- 1/2 teaspoon flaky sea salt (optional finishing salt)
Instructions
Step 1: Toast and oil the bread
Place the two slices of hearty sourdough or multigrain into your toaster or a hot dry skillet until each slice is crisp and golden at the edges and center — roughly 3–5 minutes in a toaster or 2–3 minutes per side in a preheated skillet. While the toasts are still hot, brush the top side of each slice evenly with extra-virgin olive oil so the warm crumb glistens slightly and the oil soaks into the surface, adding shine and richness. Leave the toasted slices on the marble, oiled side up, letting residual heat create faint steam and a soft aroma of toasted grain.
Step 2: Mix and mash the avocado
Scoop the ripe Hass avocado flesh into a single modern matte grey ceramic bowl, add freshly squeezed lemon juice, fine sea salt and a crack of black pepper, then mash with a fork until mostly smooth but still bearing small, creamy chunks — a spreadable texture about 1/4–1/2 inch thick when applied. Taste and adjust seasoning: the lemon should brighten the fat, the salt should be a subtle lift, and the pepper a gentle background. Keep the same grey bowl and fork visible; a smear of avocado on the rim or fork tines signals active texture and continuity between steps.
Step 3: (Optional) Cook the eggs
If using eggs, gently fry two large eggs in a small pan until the whites are fully set but yolks remain glossy and just-jelly (sunny-side-up) or flip briefly for over-easy; finish them immediately and transfer the cooked eggs to the marble surface on a small white saucer so they rest hot and intact. Present the eggs with their glossy, slightly domed yolks and tender opaque whites — no pan in frame, only the finished eggs and a small pat of melted butter nearby if used. Keep utensils minimal: a small spatula or slotted spoon can rest beside the plate, linking the cooking action to the finished result.
Step 4: Assemble and dress the toasts
Place the warm toasted slices oiled side up, divide and spread the mashed avocado edge-to-edge with the back of a spoon, creating deliberate swirls and shallow ridges to hold seasoning and garnishes. Evenly dust the surface with everything bagel seasoning so black sesame, white sesame, poppy seeds, dried garlic and onion speckles contrast against the pale green. Scatter very thin radish slices and a pinch of finely chopped chives over each slice, and optionally sprinkle red pepper flakes for heat. Keep the matte grey mixing bowl nearby with a light avocado smear inside as visual continuity.
Step 5: Finish, salt, and serve
Top each avocado-covered toast with a cooked egg if using, centering it so the yolk sits stable; press a small handful of microgreens or baby arugula gently into the avocado so they adhere. Finish with flaky sea salt flakes scattered over the tops and a final crack of black pepper. Serve immediately while the toast is still crisp and the avocado fresh — the contrast of crunchy crust, creamy avocado, crisp radish, crunchy seeds, peppery microgreens and glossy yolk is the essence of the dish.
Notes
- Use ripe Hass avocados for the best creamy texture.
- Toast bread just before assembling to keep it crisp.
- Keep avocado and bread separate if storing to avoid sogginess.
- Taste and adjust lemon, salt, and pepper gradually.
- For a punchier flavor, toast the everything bagel seasoning briefly in a dry pan.