📝 About This Recipe
Embodying the sun-drenched spirit of California, this elevated avocado toast marries creamy Hass avocados with artisanal sourdough and a hint of coastal heat. This dish rose from the health-conscious cafes of the West Coast to become a global breakfast icon, celebrated for its perfect balance of healthy fats, bright acidity, and crunch. Our version features a signature citrus-herb mash and sophisticated garnishes that transform a simple staple into a gourmet experience.
🥗 Ingredients
The Foundation
- 2 thick slices Artisan Sourdough Bread (preferably from a local bakery, cut 1-inch thick)
- 2 tablespoons Extra Virgin Olive Oil (high-quality, cold-pressed)
- 1 piece Garlic Clove (peeled and left whole for rubbing)
The Avocado Mash
- 2 large Ripe Hass Avocados (should give slightly to gentle pressure)
- 1/2 piece Lemon (juiced)
- 1 tablespoon Fresh Cilantro (finely chopped)
- 1/4 teaspoon Red Pepper Flakes (for a subtle kick)
- 1/2 teaspoon Maldon Sea Salt (plus more for finishing)
- 1/4 teaspoon Black Pepper (freshly cracked)
California Style Toppings
- 2 pieces Radishes (shaved paper-thin into rounds)
- 1/4 cup Microgreens (arugula or radish sprouts work beautifully)
- 1 tablespoon Pickled Red Onions (homemade or store-bought)
- 1 teaspoon Everything Bagel Seasoning (for texture and savory depth)
- 1 teaspoon Hemp Hearts (optional, for a nutty nutritional boost)
👨🍳 Instructions
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1
Prepare your workspace and ensure all vegetables are washed. Slice the sourdough into generous 1-inch thick slices to ensure they can support the weight of the toppings.
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2
Brush both sides of the sourdough slices lightly with one tablespoon of extra virgin olive oil.
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3
Heat a cast-iron skillet or griddle over medium-high heat. Toast the bread for 2-3 minutes per side until deeply golden brown and crisp on the edges, but still slightly chewy in the center.
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4
While the bread is hot, take the peeled garlic clove and rub it gently across the surface of the toast. The heat will melt the garlic into the nooks and crannies of the bread.
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5
Halve the avocados, remove the pits, and scoop the flesh into a medium mixing bowl.
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6
Add the lemon juice, chopped cilantro, red pepper flakes, sea salt, and black pepper to the bowl with the avocado.
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7
Using a fork, mash the avocado mixture until desired consistency is reached. For a true California style, leave it slightly chunky rather than perfectly smooth.
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8
Taste the mash and adjust the lemon or salt if necessary; it should be bright, creamy, and well-seasoned.
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9
Divide the avocado mash evenly between the two slices of toasted sourdough, spreading it all the way to the edges.
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10
Layer the shaved radish rounds over the avocado in an overlapping pattern for a beautiful visual effect.
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11
Top with a small mound of microgreens and a few strands of pickled red onions for acidity.
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12
Finish the dish by drizzling the remaining olive oil over the top and sprinkling with everything bagel seasoning and hemp hearts.
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13
Add a final pinch of flaky sea salt and serve immediately while the bread is still warm.
💡 Chef's Tips
Always use Hass avocados for the creamiest texture and richest flavor profile. To prevent browning, keep the avocado pit in the mash if you aren't serving it immediately, though fresh is always best. If your sourdough is very fresh, toast it slightly longer to ensure it doesn't get soggy under the avocado. For a spicy twist, drizzle a bit of hot honey or Sriracha over the finished toast. Use a mandoline for the radishes to get that professional, translucent look.
🍽️ Serving Suggestions
Pair with a cold-brewed coffee or a fresh grapefruit mimosa for a classic West Coast brunch. Serve alongside a soft-poached egg with a runny yolk to add extra richness. A side of thick-cut peppered bacon or smoked salmon complements the creamy avocado perfectly. For a lighter meal, serve with a simple arugula salad dressed in lemon vinaigrette.