Avocado Toast Recipe | 15-Minute Breakfast
Easy avocado toast with four topping variationsto choose from — grated beetroot, cherry tomatoes, arugula, or hard-boiled egg.Ready in 15 minutes for a vegetarian breakfast or light lunch. Make it yourway.
Print
Pin
Servings: 4 toasts
Equipment
- 1 Toaster
- 1 Mixing bowl
- 1 Fork or spoon
- 1 Knife
- 1 Cutting board
- 1 Plate
- 1 pot to boil an egg
Ingredients
For the avocado spread
- 4 slices Bread whole grain with seeds, or your choice
- 3 small Avocados or 2 if large
- 1 tsp Lime juice
- Black pepper to taste
- Salt to taste
- 1/4 tsp Garlic powder
- 3 tbsp Red onion finely chopped
For toppings (one perslice):
- 2 tbsp Beetroot grated
- 4 Cherry tomatoes halved
- Arugula leaves small handful
- 1 Egg hard boiled, sliced
- Chili flakes to taste
- 1 tsp Hemp seeds
Instructions
- Toast bread slices in a toaster at your preferred level of crispness (I used setting 6).4 slices Bread
- Cut each avocado in half lengthwise around the pit. Gently twist the two halves apart. To remove the pit, either press it from the skin side to pop it out, or tap the pit with your knife blade and twist to remove it.3 small Avocados
- Hold one avocado half in your hand, skin sidedown, cupping it carefully. With a knife, score the avocado flesh in acrosshatch pattern — make vertical lines, then slanting lines, cutting just deep enough to reach (but not pierce) the skin.
- Scoop out all the avocado flesh with a spooninto a bowl.
- Once you’ve scooped out all the avocado, add salt, garlic powder, lime juice, and black pepper to the bowl. Mash with a fork until you reach your preferred texture. Add the finely chopped onion and mix well.1 tsp Lime juice, Black pepper, Salt, 1/4 tsp Garlic powder, 3 tbsp Red onion
- Spread avocado mixture evenly on each slice and sprinkle chili flakes on each slice.Chili flakes
- Top each slice with a different topping: grated beetroot on the first, halved cherry tomatoes on the second, arugula on the third, and sliced hard-boiled egg on the fourth.2 tbsp Beetroot, 4 Cherry tomatoes, Arugula leaves , 1 Egg
- Finish with a sprinkle of hemp seeds across all four slices and serve immediately.1 tsp Hemp seeds
Video
Notes
- Avocado ripeness matters: Use avocados that are ripe but still firm. If they’re too soft, the spread will be mushy; if too firm, mashing is harder. Use 3 small avocados or 2 large ones depending on what you have.
- Make the spread ahead: You can prepare the avocado mixture up to 3 days in advance and store in an airtight container with plastic wrap pressed on top to prevent browning. It also freezes well for up to 1 month.
- Customize the toppings: These four combinations are my favorites, but feel free to swap in cucumber slices, radish, microgreens, or feta cheese.
- Hard-boiled eggs in advance: Boil and store eggs up to 5 days ahead in the fridge. Slice just before assembling for best presentation.
- Vegan option: Skip the egg topping and use a plant-based spread or hummus instead for one slice.