California Avocado Toast Classic

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This West Coast breakfast staple showcases creamy Hass avocado piled onto toasted sourdough, brightened with fresh lemon and finished with crunchy radish and flaky sea salt. It is the sunny, simple dish that turned California brunch culture into a national obsession.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 22 gFat
• 3.5 gSaturated Fat
• 30 gCarbs
• 7 gFiber
• 3 gSugar
• 7 gProtein
• 480 mgSodium
• 520 mgPotassium
• 45 mgCalcium
• 2 mgIron
• 8 mgVitamin C
• 90 mcgVitamin A

Ingredients

For the Avocado Mash

• 2 ripe medium Hass avocados, halved and pitted
• 1 tablespoon fresh lemon juice, plus more for serving
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon flaky sea salt (such as Maldon)
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon red pepper flakes (optional)

For the Toast

• 4 thick slices (about 3/4-inch) sourdough bread
• 2 tablespoons extra-virgin olive oil, for brushing
• 1 small garlic clove, halved

For the Toppings

• 4 to 5 radishes, very thinly sliced
• 1 cup microgreens or baby arugula
• 3 tablespoons crumbled goat cheese or feta (optional)
• 1 tablespoon everything bagel seasoning or toasted sesame seeds
• Flaky sea salt, to finish

Directions

1. Scoop the avocado flesh into a medium bowl and add the lemon juice, 1 tablespoon olive oil, sea salt, black pepper, and red pepper flakes if using. Mash with a fork to your preferred consistency, leaving it slightly chunky for the best texture.
2. Heat a large cast-iron skillet or grill pan over medium-high heat until hot. Brush both sides of each sourdough slice with olive oil.
3. Place the bread in the skillet and toast for 2 to 3 minutes per side, pressing gently, until deeply golden and crisp with a tender crumb. Immediately rub one side of each warm slice with the cut garlic clove to infuse a whisper of flavor.
4. While the bread toasts, slice the radishes paper-thin and pat the microgreens dry so they stay perky on top of the toast.
5. Spread about one-quarter of the mashed avocado generously over each warm slice, mounding it to the edges in a thick, rustic layer.
6. Layer the sliced radishes and microgreens over the avocado, then scatter crumbled goat cheese, if using, and a generous sprinkle of everything bagel seasoning.
7. Finish with flaky sea salt, a final crack of pepper, and a light drizzle of olive oil. Serve right away with lemon wedges on the side for squeezing over each bite.

Cook’s Notes

• Choose avocados that yield slightly to gentle pressure at the stem and have dark, bumpy skin for the creamiest mash.
• For extra richness and protein, top each toast with a jammy 6-minute egg; the runny yolk doubles as a sauce.
• Eat the toast within 5 minutes of assembling; the bread softens quickly under the avocado and loses its prized crunch.
• If prepping for a crowd, keep the mashed avocado pressed against plastic wrap directly on its surface and the lemon juice will stop it from browning for up to 2 hours.

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