Smashed Avocado Toast Three Ways

Good bread, ripe avocado and plenty of salt and lemon. After that, the toppings are up to you. Avocado toast has been called a trend so many times that it is easy to forget why it became so popular in the first place: it is fast, filling, endlessly flexible and genuinely delicious when it is made with care. In our test kitchen, it is the breakfast we make most often on busy weekdays, and the one we are happy to dress up for a lazy weekend brunch. Here are our three favorite versions, classic, spicy and loaded, plus everything we have learned about getting the basics just right.

Prep 10 min · Cook 5 min · Serves 2

Start with the right bread and avocado

The toast is half the dish, so it deserves attention. Sourdough is our first choice because its open crumb and sturdy crust stand up to a thick layer of avocado without going limp, and its gentle tang balances the rich, buttery fruit. A dense whole-grain loaf or a good seeded bread works well too. Slice it about half an inch thick. Too thin and it turns soggy; too thick and it is hard to bite through.

A perfectly ripe avocado yields to gentle pressure when you hold it in your palm, without feeling mushy. Another quick test: flick off the small stem cap at the top. If it comes away easily and the skin underneath is green, the avocado is ready. If it is brown underneath, the fruit may be overripe. Hard avocados will ripen on the counter in 2 to 4 days; to speed things up, put them in a paper bag with a banana or an apple.

Ingredients

• 4 slices sourdough
• 2 ripe avocados
• 1 lemon
• Cherry tomatoes
• Chili flakes
• Feta, eggs or smoked salmon for topping

You will also want flaky salt, black pepper and a good olive oil for drizzling. Lemon juice does more than add brightness. Its acidity slows the browning that happens when cut avocado is exposed to air, which helps if you are making toast for a group.

How to make it

1. Toast the bread until deeply golden.
2. Mash the avocado with lemon juice, salt and pepper.
3. Spread thickly on the toast.
4. Top with tomatoes and chili, crumbled feta, or a soft egg.

Toast it properly

Pale toast is the most common avocado toast mistake. You want it deeply golden and crisp all the way through, so it crunches under the soft topping. A toaster works, but we love toasting the bread in a skillet with a little olive oil over medium heat for 2 to 3 minutes per side. It turns the outside crisp and golden with a lovely, slightly fried flavor.

Mash, do not puree

Halve the avocados, remove the pits and scoop the flesh into a bowl. Mash it with a fork, leaving some chunky texture, rather than blending it smooth. Season generously with lemon juice, salt and pepper and taste. Avocado is very mild and needs more salt than you might expect. Then spread it right to the edges of the toast, because every bite should have some.

Three ways to top it

Once you have great toast and well-seasoned avocado, the toppings are where the fun begins. These are the three versions our readers request most.

1. The classic

Halve a handful of cherry tomatoes and toss them with a pinch of salt and a drizzle of olive oil. Pile them on the avocado, add a few torn basil leaves if you have them, and finish with flaky salt and cracked black pepper. Simple, fresh and perfect alongside a cup of coffee.

2. The spicy

Sprinkle the avocado with chili flakes and crumbled feta, then add a few thin slices of radish or pickled red onion for crunch and tang. A drizzle of hot honey or a few drops of your favorite hot sauce makes it even better. The salty cheese and warm heat are a great wake-up call on a slow morning.

3. The loaded

Top each toast with a soft-boiled, poached or fried egg, or a few folds of smoked salmon with capers and thinly sliced red onion. Finish with chopped chives or dill and a squeeze of lemon. This version is hearty enough for brunch or even a light dinner. For a jammy soft-boiled egg, lower a cold egg into boiling water and cook for 6 1/2 minutes, then cool it in ice water before peeling.

Make it your own

Rub the hot toast with a cut garlic clove before adding the avocado.

Recipe tester Molly Grant

Molly’s garlic trick is an old Mediterranean technique. The rough, hot surface of the toast acts like a grater, catching just enough garlic to add flavor without overpowering anything. Here are some more of our favorite add-ons to mix and match:

• Everything bagel seasoning sprinkled over the top
• Sliced cucumber and a spoonful of plain Greek yogurt
• Roasted corn, black beans and a squeeze of lime
• Crispy bacon crumbles and sliced tomato
• Microgreens or sprouts for extra freshness
• Toasted pumpkin seeds or sesame seeds for crunch

Avocado toast is also a great way to get kids involved in breakfast. Let them mash the avocado and choose their own toppings from small bowls on the table. Younger children often prefer it simple, with just a sprinkle of salt and a squeeze of lemon.

A balanced breakfast, fast

Avocados contain mostly unsaturated fat along with fiber, and many dietitians consider them a good part of a balanced diet. Pairing them with whole-grain bread and a protein topping, such as an egg, smoked salmon or a sprinkle of seeds, makes a breakfast that tends to keep people full until lunch. If you have specific nutrition goals, a registered dietitian can help you decide on portions that suit you.

To keep leftover avocado from browning, press plastic wrap directly onto the surface of the mash, or leave the pit in an unused avocado half, brush the cut side with lemon juice and wrap it tightly. It will keep in the refrigerator for about a day. A thin brown layer on top is harmless; just scrape it off before using.

Making it for a crowd

Avocado toast is a surprisingly easy way to feed a group at brunch. Instead of making each slice to order, set up a toast bar. Toast the bread on sheet pans in a 425°F oven, brushing the slices with olive oil and flipping them once, for about 8 to 10 minutes. Mash a big bowl of avocado with plenty of lemon juice and salt, press plastic wrap right onto the surface until serving, and set out small bowls of toppings: halved tomatoes, crumbled feta, sliced radishes, chili flakes, smoked salmon, soft-boiled eggs and fresh herbs. Guests can build their own, and you get to sit down and enjoy the morning instead of working the toaster. Plan on about one avocado for every two people and two slices of toast per guest, plus a little extra for second helpings.

Key takeaway: Deeply toasted bread, a chunky well-seasoned mash and one good topping turn a simple avocado into a breakfast worth looking forward to.

Your new weekday favorite

Avocado toast does not need to be complicated or expensive to be great. Buy a few avocados at different stages of ripeness so you always have one ready, keep a good loaf in the freezer and stock a few favorite toppings. With that, a satisfying breakfast is only 10 minutes away. Add it to this week’s meal plan, scale it up for a brunch crowd with the servings scaler, and tell us which of the three versions is your favorite.