Entree: United States – California Cuisine – Avocado Toast

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 8 slices artisanal sourdough bread, about 2 oz (56 g) per slice (approx. 454 g total)
- 4 ripe California avocados, approx. 7 oz (200 g) each
- 8 large eggs, approx. 50 g each (approx. 50 g each)
- 4 cups (packed) baby arugula, about 4 oz (115 g)
- 2 tbsp (30 ml) fresh lemon juice
- 3 tbsp (45 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for finishing
- 3 tbsp (45 ml) mixed toasted seeds (pumpkin and sunflower)
- 4 radishes, thinly sliced (about 115 g)
- 1/2 tsp (2.5 g) flaky sea salt, plus more for finishing
- 1/4 tsp (0.5 g) freshly ground black pepper, plus more to taste
- 1/4 tsp (0.5 g) crushed red pepper flakes (optional)
- 1 tbsp (15 ml) white wine vinegar or distilled vinegar (for poaching)
- 1/4 cup (60 ml) olive oil or neutral oil for toasting bread / brushing
- 1/2 cup (15 g) microgreens or chopped fresh herbs (cilantro, dill, or chives)
- Optional: 4 oz (115 g) smoked salmon, sliced (for extra protein)

Instructions

Short Description:
A California-style main-course avocado toast featuring ripe California avocados smashed on artisanal sourdough, topped with poached eggs, thinly sliced radish, toasted seeds, and a lemony arugula salad for a complete breakfast-or-brunch entree.

Regional Notes:
This California variation emphasizes ripe California avocados and artisanal sourdough, plus fresh, simple toppings like radishes, seeds, microgreens, and perfectly poached eggs — reflecting California Cuisine’s focus on fresh local produce and bright flavors. It differs from simpler snack versions by adding a dressed arugula salad and two eggs per serving to make it a filling main course.

1. Bring a medium saucepan of water to a gentle simmer (not a rolling boil). Add 1 tbsp (15 ml) vinegar; keep water at a gentle simmer for poaching.
2. Make the lemon vinaigrette: whisk together 2 tbsp (30 ml) lemon juice, 3 tbsp (45 ml) extra-virgin olive oil, 1/4 tsp (0.5 g) black pepper, and a pinch of flaky sea salt. Toss with arugula in a bowl and set aside to lightly wilt.
3. Toast the bread: brush both sides of each sourdough slice lightly with 1/4 cup (60 ml) oil or melt 2 tbsp (30 g) butter in a skillet and toast 2-3 minutes per side over medium heat until golden and crisp. Keep warm.
4. Prepare the smashed avocado: halve, pit, and scoop the avocado flesh into a bowl. Add 1 tbsp (15 ml) lemon juice, 1/2 tsp (2.5 g) flaky sea salt, and 1 tbsp (15 ml) olive oil. Mash to a chunky consistency with a fork; taste and adjust salt or lemon.
5. Toast seeds: in a small dry skillet over medium heat, toast mixed seeds 2–3 minutes until fragrant, shaking the pan. Remove from heat.
6. Poach the eggs: one at a time (or two at a time, depending on pot size), swirl the simmering water with a spoon to create a vortex and gently lower an egg into the center. Poach 3–4 minutes for a runny yolk or 5 minutes for medium-set yolk. Remove with a slotted spoon and drain on paper towel. Repeat until all eggs are poached.
7. Assemble the toasts: spread about 1/2 cup (120 g) smashed avocado on each slice of toasted sourdough. Arrange a few slices of radish on each toast, then place a poached egg on top.
8. Finish and plate: sprinkle toasted seeds and microgreens over each toast, add a pinch of flaky sea salt, a grind of black pepper, and a light drizzle of 1 tbsp (15 ml) olive oil. If using, place 1 oz (30 g) smoked salmon per toast or serve alongside.
9. Serve each plate with a portion of the dressed arugula salad (about 1 cup / 30 g per person). Offer extra lemon wedges and crushed red pepper flakes at the table.