The Greenwich Village Smash Avocado Toast
Thick-cut sourdough toasted until shatteringly crisp, piled high with chunky smashed avocado seasoned with lime and flaky salt, crowned with a trembling poached egg that breaks into a golden river at the touch of a fork. Finished with everything bagel seasoning and a scattering of red chili flakes for heat. It became a cliche for a reason — because it is genuinely perfect.
Ingredients
- 2 thick slices sourdough bread (about 3/4 inch thick, from a rustic loaf)
- 2 ripe Hass avocados
- 2 large eggs (the freshest you can find)
- 1 tablespoon fresh lime juice (about half a lime)
+ 8 more ingredients
Instructions
Bring a medium saucepan filled with about 4 inches of water to a gentle simmer over medium heat — you want lazy bubbles rising from the bottom, not a rolling boil. Add the white vinegar. The vinegar helps the egg whites coagulate quickly and wrap tightly around the yolk.
While the water heats, halve the avocados, remove the pits, and scoop the flesh into a mixing bowl. Add the lime juice, 1/4 teaspoon of the flaky salt, and the black pepper. Use a fork to smash the avocado to a chunky texture — you want some smooth and some rough pieces, not a uniform puree. Taste and adjust the seasoning.
Toast the sourdough slices until deeply golden and crisp all the way through. You want structural integrity here — the toast needs to support a heavy load without going soggy. A toaster oven or broiler set to high works better than a pop-up toaster for thick slices. Brush one side of each warm toast with a thin layer of extra-virgin olive oil.
Crack each egg into its own small ramekin or teacup. This gives you control over the drop and prevents shell fragments from getting into the water.
Create a gentle whirlpool in the simmering water by stirring in one direction with a spoon. Carefully lower one egg from the ramekin into the center of the vortex. The swirling water wraps the white around the yolk naturally. Poach undisturbed for exactly 3 minutes for a runny yolk with fully set whites. Lift out with a slotted spoon and drain briefly on a paper towel. Repeat with the second egg, or poach both simultaneously if you are confident in your technique.
Divide the smashed avocado between the two toasts, mounding it generously and spreading to the edges. Use the back of the fork to create rustic ridges and valleys across the surface.
Gently place a poached egg on top of each avocado toast. Sprinkle each with half the everything bagel seasoning, a pinch of red chili flakes, and the remaining flaky salt. Finish with a thin drizzle of extra-virgin olive oil.
Add thinly sliced radishes and microgreens if using. Serve immediately — this does not wait well.
Nutrition Estimate
Per serving • Estimated by Blinner AI