🥑 Avocado toast
Avocado toast is a thick slice of toasted bread spread with ripe avocado mashed with lemon juice and salt, finished with a pinch of chili flakes. The crust is crunchy, the avocado cool and silky, and the lemon and chili keep it bright. It is eaten for breakfast or brunch, and good sourdough or wholegrain bread makes all the difference.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 thick slices sourdough or wholegrain bread (about 120 g)
- 1 large ripe avocado
- 1–2 tsp lemon juice
- 1/2 tsp chili flakes or 1 fresh chili, sliced
- Flaky salt and black pepper
- Optional: cherry tomatoes, radish or fresh herbs
Method
- Toast the bread until crisp and golden.
- Mash the avocado with the lemon juice, a pinch of salt and pepper, leaving it slightly chunky.
- Spread the avocado thickly over the toast, sprinkle with chili and flaky salt and add tomatoes or herbs if you like. Eat straight away.
How to make it lighter
- Half an avocado per slice is plenty — a whole medium avocado is roughly 250 kcal on its own.
- Choose a thinner slice of wholegrain bread for more fibre and fewer calories per bite.
- Pile on tomatoes, radish, cucumber or rocket to add volume for very few calories.
History
Avocado on bread has long been an everyday snack wherever avocados grow, from Mexico to Australia. The café version became a global brunch staple in the 2010s, spreading from Australian and Californian cafés to menus worldwide.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →