Spring Brunch Avocado Toast (Printable)

A colorful avocado toast board with fresh toppings for a lively spring brunch gathering.

# 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

# Directions:

01 - Toast bread slices in batches until golden and crisp. Arrange 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 generous layer of avocado mash onto each toast, or serve mash in a bowl for guests to assemble their own.
04 - Arrange toppings—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 avocado toasts. Sprinkle with red pepper flakes, flaky salt, and black pepper as desired.
06 - Garnish with microgreens or arugula. Serve with lemon wedges for squeezing.

# Expert Hints:

01 -
  • Everyone gets to play chef and customize exactly what they want on their toast, which somehow makes mediocre ingredients taste remarkable.
  • It looks stunning enough to photograph but tastes even better than it looks, one of those rare dishes that actually delivers on its promise.
  • Twenty minutes of work feeds a crowd and feels infinitely more impressive than scrambling eggs at the stove.
02 -
  • Avocado oxidation is real and fast, so if you're prepping more than a couple hours ahead, leave the pit in the mash and only remove it right before serving, it's the only trick that actually works.
  • Undertoasting the bread is a silent killer that ruins everything because soggy toast tastes sad no matter what you put on top of it, so when you think it's done, give it another thirty seconds.
03 -
  • Buy your avocados three or four days before you plan to make this and let them sit on the counter, then you can time ripeness perfectly instead of playing avocado roulette on the actual day.
  • Toast your pumpkin seeds yourself in a dry pan for five minutes until they start to smell nutty and pop, it takes almost no effort and tastes exponentially better than anything pre-toasted.
Go Back