Loaded Avocado Toast
Crushed ripe avocado on thick sourdough toast topped with a poached egg, chili flakes, radishes, and everything bagel seasoning.
Details
Ingredients
- 2 thick slices sourdough bread
- 2 ripe avocados
- 2 large eggs
- 1 tbsp lemon juice
- 1 tsp everything bagel seasoning
- Red pepper flakes
- 2 radishes, thinly sliced
- Flaky sea salt
- Extra-virgin olive oil
- 1 tbsp white vinegar (for poaching)
Instructions
- 1
Toast sourdough bread until golden and crisp.
- 2
Halve avocados, remove pit, and crush the flesh with a fork. Mix with lemon juice and a pinch of salt.
- 3
Bring a pot of water to a gentle simmer. Add white vinegar. Create a whirlpool and crack eggs into the center. Poach 3-4 minutes until whites are set but yolks are runny.
- 4
Spread avocado thickly on each toast.
- 5
Top with a poached egg, radish slices, red pepper flakes, everything bagel seasoning, and flaky salt.
- 6
Drizzle with olive oil. Serve immediately.
About This Recipe
The humble combination of mashed avocado on toast has transcended its simple origins to become a global brunch icon, particularly flourishing in the vibrant cafe scenes of Australia and California. This "Loaded Avocado Toast" elevates the classic with thoughtful additions, transforming a straightforward snack into a satisfying meal. Its appeal lies in the luxurious interplay of textures and temperatures: the satisfying crunch of robust sourdough, yielding to creamy, bright avocado, crowned by a perfectly poached egg whose golden yolk cascades into every crevice. Key techniques include achieving that ideal sourdough toast – golden and crisp without being brittle – and mastering the poached egg, ensuring firm whites and a molten center, aided by a touch of vinegar in the water. Selecting perfectly ripe Hass avocados is paramount for that smooth, buttery texture, while thinly sliced radishes introduce a welcome peppery bite and visual freshness. Flaky sea salt and a generous sprinkle of everything bagel seasoning provide essential pops of flavor and a delightful textural contrast. This versatile dish is not just for breakfast; it makes for an elegant, quick lunch or a sophisticated starter, easily adaptable with variations like cherry tomatoes, smoked salmon, or a sprinkle of feta for personalized flair.
Tips & Tricks
- • To ensure a perfectly poached egg, crack it into a small ramekin first. Gently lower the ramekin into simmering, vinegared water, then tip the egg out smoothly to prevent it from scattering and help maintain its shape.
- • For a vegetarian twist or if eggs aren't preferred, substitute the poached egg with crumbled feta cheese or a dollop of labneh for a similar creamy tang and protein boost.
- • While best assembled fresh, you can toast the sourdough ahead of time and store it airtight. The avocado mash can be made up to an hour in advance, covered tightly with plastic wrap pressed directly onto the surface to prevent browning.
- • Serve this loaded toast alongside a fresh citrus salad, perhaps with grapefruit segments and a light honey-lime dressing, to complement the richness of the avocado and egg.
Nutrition Facts
Per serving (approximate)