California Avocado Toast
Mashed ripe avocado on toasted sourdough with lemon, chile flake, and flaky salt, an everyday California breakfast turned global trend.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Toaster or skillet
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 20
- carbs
- 30
- protein
- 12
- calories
- 340
Instructions
- 1
Toast the sourdough slices until they are golden and crisp.
- 2
Cut the avocados in half and remove the pits. Scoop the flesh into a bowl.
- 3
Mash the avocado with the lemon juice and a pinch of salt.
- 4
Spread the mashed avocado thickly onto the toast.
- 5
Top with the chile flakes and extra flaky salt.
- 6
Add a poached egg on top if you like. Serve right away.
Chef's tips
Use fully ripe, softly yielding avocados for the best texture. A squeeze of lemon or lime keeps the avocado from browning and brightens the flavor.
Storage
Best made fresh; mashed avocado browns quickly.
Reheating
Not recommended to reheat; toast fresh bread if needed.
Common mistakes to avoid
- •Using hard, underripe avocados
- •Leaving out the citrus juice, which causes the avocado to turn brown
Serving suggestions
Cooked California Avocado Toast?
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