Avocado Herb Toast

Born in the cafe scenes of Australia and California, avocado toast turned simple mash on bread into a breakfast staple. Here, lemony garlic avocado crowns thick sourdough under a fresh shower of basil, dill, chives, and parsley.

Serves 2 · 10 min prep · 5 min cook

Estimate for one serving

• 420 cal
• 10g protein
• 34g carbs
• 30g fat
• 9g fiber

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Ingredients

• 2 slices (about 1 inch thick) thick-sliced sourdough bread
• 2 medium ripe avocados
• 1 tablespoon fresh lemon juice
• 2 teaspoons, plus more for drizzling extra-virgin olive oil
• 1/4 cup torn fresh basil leaves
• 2 tablespoons chopped fresh dill
• 2 tablespoons snipped fresh chives
• 2 tablespoons chopped fresh parsley
• 1 small clove, finely grated garlic
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup microgreens or baby arugula
• 2 tablespoons toasted pepitas
• for finishing flaky sea salt

Instructions

1. 1Toast the sourdough slices in a toaster or in a dry skillet over medium heat for 2 to 3 minutes per side until deeply golden and crisp on the outside while still slightly chewy inside. Set aside on plates.
2. 2Halve the avocados, remove the pits, and scoop the flesh into a medium bowl. Add the lemon juice, grated garlic, kosher salt, black pepper, and olive oil.
3. 3Mash with a fork until mostly creamy but still a little chunky for texture—about 20 to 30 seconds of mashing. Taste and adjust lemon or salt if needed; the mixture should taste bright and well-seasoned.
4. 4Fold in half of the torn basil, dill, chives, and parsley so the herbs are evenly distributed without turning the mash completely green.
5. 5Generously pile and spread the herbed avocado mash onto each warm toast, going all the way to the edges and creating soft peaks with the back of the spoon.
6. 6Top each toast with a generous handful of microgreens or baby arugula. Scatter the remaining fresh herbs over the greens.
7. 7Sprinkle with toasted pepitas and red pepper flakes for gentle heat and crunch. Finish with a light drizzle of extra-virgin olive oil and flaky sea salt.
8. 8Serve immediately while the toast is still crisp. Eat open-faced with a knife and fork or fold carefully if preferred; the lemon and herbs keep it tasting fresh and light.