Spring Brunch Avocado Toast (Print Version)

Creamy avocado spread on toasted bread with a variety of fresh, colorful toppings for a lively brunch.

# What You Need:

→ Bread

01 - 12 slices sourdough or multigrain bread

→ Avocado Spread

02 - 4 ripe avocados
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Toppings

06 - 6 radishes, thinly sliced
07 - 1 cup cherry tomatoes, halved
08 - 1/2 cup crumbled feta or goat cheese
09 - 1/4 cup toasted pumpkin seeds
10 - 1/4 cup microgreens or baby arugula
11 - 4 hard-boiled eggs, sliced
12 - 1/4 cup pickled red onions
13 - 2 tablespoons extra-virgin olive oil
14 - 1/2 teaspoon crushed red pepper flakes, optional
15 - Flaky sea salt, to taste
16 - Freshly ground black pepper, to taste
17 - Lemon wedges, for serving

# Directions:

01 - Toast bread slices in batches until golden and crisp. Arrange on a large serving board or platter.
02 - Halve, pit, and scoop avocados into a bowl. Add lemon juice, salt, and pepper. Mash until creamy but still slightly chunky.
03 - Spread a generous layer of avocado mash onto each toast, or serve the mash in a bowl for guests to assemble their own.
04 - Arrange the toppings including radishes, cherry tomatoes, cheeses, pumpkin seeds, microgreens, egg slices, and pickled onions in small bowls or directly on the board.
05 - Drizzle olive oil over the avocado toasts. Sprinkle with red pepper flakes, flaky salt, and black pepper as desired.
06 - Garnish with microgreens or arugula. Serve with lemon wedges for squeezing.

# Expert Suggestions:

01 -
  • You prep everything ahead and let guests assemble their own, which means you're actually sitting down enjoying brunch instead of cooking in the kitchen.
  • Every element is customizable, so whether someone's vegan, pescatarian, or just picky about their toppings, they get exactly what they want.
  • The whole thing comes together in 30 minutes, but it looks like you've been planning this fancy spread all morning.
02 -
  • If your avocados are hard and unyielding, don't mash them into submission—they'll turn brown and bitter within minutes, so give them time to ripen or pick a different recipe that day.
  • Toast your bread aggressively because the wet avocado spread will soften everything it touches, and sad soggy toast is its own kind of tragedy.
  • Assemble this right before serving if possible, because avocado is honest about how old it is and starts to oxidize pretty quickly no matter what you do.
03 -
  • Buy your avocados three or four days before you need them and let them ripen on the counter in a paper bag, because trying to mash an unripe avocado is a frustrating experience nobody deserves.
  • Invest in a really good sharp knife for slicing radishes and tomatoes thin enough to actually look delicate instead of hacked up, because it completely changes how the whole thing presents.
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