Spring Brunch Avocado Toast (Printable Version)

Creamy avocado spread on toasted bread with fresh veggies and cheeses for a bright spring brunch.

# What You'll Need:

→ Bread

01 - 12 slices sourdough or multigrain bread

→ Avocado Spread

02 - 4 ripe avocados
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1/2 teaspoon sea salt
05 - 1/4 teaspoon freshly ground black pepper

→ Toppings

06 - 6 radishes, thinly sliced
07 - 1 cup cherry tomatoes, halved
08 - 1/2 cup crumbled feta or goat cheese
09 - 1/4 cup toasted pumpkin seeds
10 - 1/4 cup microgreens or baby arugula
11 - 4 hard-boiled eggs, sliced
12 - 1/4 cup pickled red onions
13 - 2 tablespoons extra-virgin olive oil
14 - 1/2 teaspoon crushed red pepper flakes, optional
15 - Flaky sea salt to taste
16 - Freshly ground black pepper to taste
17 - Lemon wedges for serving

# How to Prepare:

01 - Toast bread slices in batches until golden and crisp. Arrange them on a large serving board or platter.
02 - Halve, pit, and scoop avocados into a bowl. Add lemon juice, salt, and pepper. Mash until creamy but still slightly chunky.
03 - Spread a generous layer of avocado mash onto each toast, or serve the mash in a bowl for guests to assemble their own.
04 - Arrange the toppings including radishes, cherry tomatoes, cheeses, pumpkin seeds, microgreens, egg slices, and pickled onions in small bowls or directly on the board.
05 - Drizzle olive oil over the avocado toasts. Sprinkle with red pepper flakes, flaky salt, and black pepper as desired. Garnish with microgreens or arugula and serve with lemon wedges.

# Expert Suggestions:

01 -
  • Completely customizable—everyone builds their perfect toast with their favorite toppings
  • Ready in just 30 minutes, making it ideal for busy weekend mornings or impromptu gatherings
  • Naturally vegetarian with easy vegan and gluten-free adaptations
  • Beautiful presentation that doubles as décor for your brunch table
  • Packed with healthy fats, protein, and fresh vegetables for a nutritious start to the day
02 -
  • Prepare hard-boiled eggs and pickled onions the day before to save time on brunch morning
  • Use a variety of bread types—mix sourdough with multigrain, rye, or seeded loaves for visual and textural interest
  • Keep the avocado mash slightly chunky rather than completely smooth for better texture
  • Arrange toppings in clear bowls or small dishes to showcase their colors and make selection easy
  • Reserve some microgreens and a final drizzle of olive oil for a fresh garnish just before serving
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