Restaurants›Taverna Rustic Italian Wilmington›Avocado Toast Recipe

Avocado Toast Recipe

Inspired by Taverna Rustic Italian Wilmington

Time20m

Serves2

Smashed avocado on toasted bread, topped with radish, chili flakes, and a poached egg.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Avocado Toast

Selected to serve

SHRIMP COCKTAIL

House Cocktail, Fresh Horseradish, Lemon

spicy · bright acidity · fresh

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Method

Preparation

Prepare the Avocado Spread

Cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork until it reaches your desired level of creaminess. Stir in the lemon juice, salt, and pepper.

Prepare the Radish

Thinly slice the radishes and set them aside for topping.

Cooking

Toast the Bread

Toast the bread slices in a toaster or under a broiler until golden brown and crispy.

Poach the Eggs

In a small pot, bring water to a gentle simmer. Crack each egg into a small bowl, then carefully slide it into the water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.

Assembly

Assemble the Toast

Spread a generous amount of the avocado mixture on each slice of toasted bread. Top each with the poached egg, followed by the radish slices. Sprinkle chili flakes and chopped parsley on top for added flavor.