Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 thick slices sourdough bread (about 3/4-inch thick; 60–75 g each)
- 1 large ripe avocado (about 200 g whole)
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/8 teaspoon freshly cracked black pepper, plus more to taste
- 2 teaspoons everything bagel seasoning (about 1 teaspoon per toast)
- 1 teaspoon olive oil (optional, for toasting)
- Optional roasted tomatoes: 1 cup cherry tomatoes (about 150 g), 1 teaspoon olive oil, 1/8 teaspoon fine sea salt, 1/8 teaspoon black pepper
Do This
- 1. Optional: Roast cherry tomatoes at 425°F (220°C) for 8 minutes with olive oil, salt, and pepper.
- 2. Toast 2 thick sourdough slices until deeply golden (toaster or skillet).
- 3. Mash avocado with lemon juice, sea salt, and cracked pepper (leave it slightly chunky).
- 4. Spread avocado mixture generously over hot toast, edge to edge.
- 5. Sprinkle each toast with everything bagel seasoning and a pinch more sea salt if needed.
- 6. Finish with extra cracked pepper; top with roasted tomatoes if using.
Why You’ll Love This Recipe
- It nails the Dunkin’ vibe: thick, hearty sourdough with a bright, lemony avocado spread and bold seasoning.
- Fast and flexible: great as-is, or upgrade it with quick roasted tomatoes.
- No fancy tools needed, just a bowl and a fork.
- Easy to scale up for a brunch spread (and easy to customize for spice, crunch, or extra protein).
Grocery List
- Produce: 1 large ripe avocado, 1 lemon, cherry tomatoes (optional)
- Dairy: none (optional: butter if you prefer butter-toasted bread)
- Pantry: thick-cut sourdough bread, everything bagel seasoning, olive oil, fine sea salt, black pepper
Full Ingredients
For the Toast
- 2 thick slices sourdough bread (about 3/4-inch thick; 60–75 g each)
- 1 teaspoon olive oil, divided (optional, for skillet-toasting)
For the Lemony Mashed Avocado Topping
- 1 large ripe avocado (about 200 g whole; yields about 1 cup mashed)
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon fine sea salt, plus more to taste
- 1/8 teaspoon freshly cracked black pepper, plus more to taste
For the Signature Finish
- 2 teaspoons everything bagel seasoning (about 1 teaspoon per toast)
- Optional: extra pinch of flaky sea salt to finish
Optional Roasted Tomatoes (Highly Recommended)
- 1 cup cherry tomatoes (about 150 g), halved
- 1 teaspoon olive oil
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon freshly cracked black pepper
Step-by-Step Instructions
Step 1: Roast the tomatoes (optional, but worth it)
Preheat the oven to 425°F (220°C). Line a small sheet pan with parchment paper (optional, for easy cleanup).
Add the halved cherry tomatoes to the pan. Drizzle with 1 teaspoon olive oil and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Toss to coat, then spread in a single layer, cut sides up where possible.
Roast for 8 minutes, until the skins wrinkle and the tomatoes look juicy and lightly blistered. Set aside while you make the toast.
Step 2: Toast the sourdough until crisp and deeply golden
Toast the sourdough slices using your preferred method:
- Toaster: Toast on a medium-high setting until well browned and crisp.
- Skillet: Heat a skillet over medium heat. Brush each side of the bread lightly with a little of the 1 teaspoon olive oil (total). Toast for 2–3 minutes per side, pressing gently, until deeply golden.
For the most Dunkin’-style results, aim for a toast that is crisp at the edges but still pleasantly chewy in the center.
Step 3: Mash the avocado with lemon, salt, and pepper
Cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl.
Add 1 teaspoon lemon juice, 1/4 teaspoon fine sea salt, and 1/8 teaspoon cracked black pepper. Mash with a fork until mostly smooth but still a little chunky (that texture feels closest to a café-style spread).
Taste and adjust: add a small pinch more salt if the avocado tastes flat, or a few drops more lemon if you want it brighter.
Step 4: Spread the avocado generously on warm toast
While the toast is still warm, divide the avocado mixture evenly between the two slices (about 1/2 cup per toast). Spread it edge-to-edge so every bite has avocado.
If you like a thicker layer (very Dunkin’-inspired), mound it slightly in the center and smooth it outward.
Step 5: Add everything seasoning and finish with pepper
Sprinkle 1 teaspoon everything bagel seasoning over each toast. Add an extra pinch of cracked black pepper if you like it bold.
If you love that salty pop on top, finish with a tiny pinch of flaky sea salt (optional). Go easy, because everything seasoning already brings saltiness.
Step 6: Top with roasted tomatoes and serve right away
Spoon the warm roasted tomatoes over the avocado (divide evenly). Serve immediately, while the toast is crisp and the tomatoes are juicy.
If you’re packing this for later, see the storage tips below so the toast doesn’t get soggy.
Pro Tips
- Pick the right avocado: It should give slightly when pressed but not feel mushy. If it’s underripe, the spread will taste flat and watery.
- Keep it bright: The 1 teaspoon lemon juice is small but important. It balances richness and helps slow browning.
- Toast matters: Thick sourdough needs a deeper toast than sandwich bread. Go for real golden-brown color for the best crunch.
- Everything seasoning control: Some blends are saltier or heavier on garlic/onion. Start with the listed amount, then add more if desired.
- Tomato upgrade: Roasting at 425°F concentrates sweetness fast without turning the tomatoes into sauce.
Variations
- Spicy version: Add 1/8 teaspoon crushed red pepper flakes to the avocado mash, or top with a few thin jalapeño slices.
- Extra protein: Add a jammy egg (7 minutes boiled, peeled and halved) or a fried egg cooked over medium-low heat for 3–4 minutes.
- More crunch: Sprinkle 1 tablespoon toasted pepitas or sunflower seeds over the everything seasoning.
Storage & Make-Ahead
Avocado toast is best assembled and eaten right away. If you need to prep ahead, store the components separately:
- Mashed avocado: Press plastic wrap directly onto the surface (no air gap) and refrigerate for up to 24 hours. Stir before using and refresh with a few drops of lemon juice if needed.
- Roasted tomatoes: Refrigerate in a sealed container for up to 3 days. Rewarm in a 300°F (150°C) oven for 5–7 minutes or briefly in a skillet.
- Toast: Toast fresh for best texture. If you must, you can pre-toast lightly and re-crisp in a 350°F (175°C) oven for 3–4 minutes.
Nutrition (per serving)
Approximate, per 1 toast (1/2 recipe, without roasted tomatoes): 340 calories, 17 g fat, 41 g carbohydrates, 8 g protein, 9 g fiber, 610 mg sodium. (Values vary by bread size and everything seasoning blend.)
