Yes, it’s everywhere. Yes, it’s that good.
This isn’t complicated. Toast + smashed avocado + salt = magic. But with a few small tricks (toast it darker, season it better, finish it brighter), you’ll never pay cafe prices again. Five minutes. Seriously.
Toast Dark
Toast bread until golden-brown and sturdy. Darker than you think—soggy toast is enemy #1.
Mash Avocado
Cut avocado in half. Remove pit. Scoop flesh into a small bowl.
Mash with a fork to your liking (chunky or smooth).
Season Hard
Add lemon juice, pepper flakes, salt, and pepper to avocado. Mix.
Assemble
Spread avocado evenly onto hot toast.
Drizzle with olive oil.
Sprinkle more flaky salt on top (don’t skip).
Finish and Eat
Add any toppings. Eat immediately while toast is still crunchy.
Summary
Prep Time: 5 minutes | Cook Time: 2 minutes | Total Time: 7 minutes
Yield: 1 serving
Difficulty: Too easy
Storage Notes
Don’t Store Assembled
Avocado turns brown. Toast turns soggy. This is a make-and-eat-immediately situation.
Prep Ahead Instead:
- Toast bread? No (gets stale).
- Mash avocado? No (browns).
- Have ripe avocados ready? Yes.
- Mix seasoning blend? Yes—keep in a small jar.
Leftover Avocado Hack:
Rub cut side with lemon, wrap tightly in plastic, refrigerate. Use within 1 day.
