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Avocado toast may be, well, basic in many iterations of the word, but the trendy snack does require a bit of skill. We’re not talking employing a chiffonade knife technique or anything of the sort; but there is one thing we do want to hit home: not skimping on ingredients.
Sure, it’s easy to slap half an avocado onto a slab of toast, finish it off with a grinding of salt and pepper and call it a day. But what’s fun, exciting, or memorable about that? We couldn’t even call that Instagramable, and pray tell what is even the point if breakfast won’t make it to the feed?
Luckily, we know Chowhound’s Editor-at-Large Joey Skladany, who’s a self-proclaimed avocado toast pro. Joey, whose first cookbook “Basic Bitchen” revels in recipes geared toward basic bitches, is quite aware that even our most basic selves can’t say no to a well-prepared avocado toast.
“It’s extremely easy to make and basic bitches appreciate simplicity,” Joey says. “Basics love to personalize anything to meet their very specific tastes and cravings, and you can throw anything on top, including a fried egg, hummus, or even bacon.”
So for anyone who’s looking to upgrade the classic toast with a bit of pizazz, Joey suggests using only the freshest of ingredients.
“There’s no reason why you can’t pick up simple herbs and veggies at a local farmers market and relish everything Mother Earth has to offer,” Joey says.
Joey’s avocado toast recipe calls for the necessities—avocado, whole-grain toast, red pepper flakes, lemon juice—but he also suggests throwing a tangle of pickled red onions on top for a bit of a tart bite, as well as a poached egg for that absolutely essential #yolkporn. If you’re looking for more inspiration, Joey recommends shaking some za’atar on top for a Mediterranean flair, or tossing smoked salmon and capers together for a DIY bagel sandwich—minus the bagel.
Once you’re working with the best of ingredients, it’s hard to mess up a good slice of toast. To level up again, Joey recommends the use of single-purpose gadgets to aid you in your avocado toast endeavors, like avocado slicers, silicone egg rings, and lemon squeezers, which are guaranteed to produce picture-perfect toasts.
“You know you’re making it to post on Instagram,” Joey says. “Embrace it.”
I have a random obsession with gospel music, even though I’m pretty sure I’d burst into flames walking into any place of worship. But when I think of the basic bitch lifestyle, I hear large-framed, sequin-clad angels joining together in glorious sidestep to sing avocado toast’s praises to the Lord Jesus. Can I get an amen on whole-grain toast topped with red pepper flakes and pickled red onions? AMEN! This recipe will turn you into a believer. And if not, it will at least keep you satiated on a Sunday morning when you have very few ingredients in your pantry, are recounting the previous night’s sins, and need something to feel light as an angel (and that isn’t a communion wafer).
Simply Glorious Avocado Toast
Prep Time: 15 minutes Cook Time: 10 minutes Serves: 1
- 1 red onion, peeled and thinly sliced
- 1 1/2 cups distilled white vinegar
- 1/4 cup sugar
- 2 teaspoons kosher salt
- 1 cup water
- 1 bay leaf
- 1 teaspoon whole coriander
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 2 garlic cloves, thinly sliced
- 1/2 ripe avocado, thinly sliced
- 1 slice whole-grain bread, toasted
- 1 teaspoon freshly squeezed lemon juice (from 1 small lemon)
- Pickled red onions, for garnish
- Micro cilantro, for garnish
- Flaky sea salt, for garnish
- Red pepper flakes, for garnish
- First make the pickled red onions: Add the red onions to a large glass bowl. Set aside.
- In a medium stockpot, combine the vinegar, sugar, salt, water, bay leaf, coriander, mustard seeds, black peppercorns, and garlic. Bring to a boil and stir until the sugar and salt dissolve. Remove from heat and pour over the red onions. Let sit until the liquid reaches room temperature. Transfer to an airtight container and refrigerate at least 2 hours.
- Mash the avocado slices onto the toast. Drizzle with lemon juice and season with salt. Top with pickled red onions, micro cilantro, flaky sea salt, and red pepper flakes. Serve.
- JUST THE TIPS: You’ll want to use perfectly ripe avocados for your toast. If there are any brown spots, cut them out. Salt and acid are key when making avocado toast. Whether you are mashing the avocados or slicing them, make sure that you are seasoning as you go.