Loaded Avocado Toast
Avocado toast got mocked so hard it became a punchline, but I refuse to be ashamed — when it's good, it's genuinely one of the best five-minute things you can eat. The difference between sad and spectacular is seasoning and texture.
Season the avocado like you mean it: salt, a squeeze of lemon, and pepper are non-negotiable, because an unsalted avocado tastes like nothing. Smash it rough, not smooth — you want creamy patches and chunky bites, not baby food.
Really toast the bread until it's crunchy enough to stand up to the avocado. Soggy toast collapses; sturdy toast gives you that contrast of crisp against creamy that makes the whole thing sing.
Mia's tips
- •A pinch of flaky salt and chili flakes at the end wakes the whole thing up.
- •Add a fried or poached egg on top to turn it into a full meal.
- •Rub the warm toast with a cut clove of garlic for a quiet flavor upgrade.
Recipe
Loaded Avocado Toast
Creamy smashed avocado on crunchy toast with juicy tomato and a hit of chili — five minutes to the coziest quick lunch.
Ingredients
Instructions
- 1Toast the bread until deeply golden and crisp.
- 2Scoop the avocado into a bowl, add lemon juice, salt and pepper, and smash roughly with a fork.
- 3Pile the avocado onto the toast and top with the diced tomato.
- 4Finish with a drizzle of olive oil, flaky salt and chili flakes.
Nutrition (per serving, estimated)
