Everything Bagel Avocado Toast is quick, easy, healthy, filling, and absolutely delicious for breakfast, brunch, or any time of the day!
Crisp slices of toast slathered with creamy, buttery mashed avocado and sprinkled with everything bagel seasoning…such fabulous flavor and one of my favorite breakfasts that’s ready in 10 minutes or less!
There’s a reason why avocado toast became so popular a few years back. It’s simple, scrumptious, and avocados are full of good-for-you nutrients (triple win!).
In fact, it’s so simple and has been a thing for so long now that I almost feel silly posting a recipe for it.
BUT, as I was enjoying it for breakfast recently, I thought maybe some of you haven’t yet heard of it or tried it (or tried it with this particular seasoning blend). And I want to share any and all deliciousness!
It’s super versatile and can be served plain or with any toppings you like. And if you’re a big fan of everything bagels – topped with sesame seeds, poppy seeds, dried garlic and onion, and salt – avocado toast with everything bagel seasoning is, well, everything.
There’s just something about how these flavors and textures come together that’s so good you’ll definitely be coming back for more and more and more…
I even turned my thought-he-didn’t-like-avocados husband into an avocado lover with this one!
A few fun facts about avocados:
- It’s actually a fruit (technically a berry), not a vegetable, that grows on trees.
- They’re native to Mexico and Central America.
- It was once called an alligator pear.
- It’s the state fruit of California.
- They have lots of vitamins, minerals, healthy fats, antioxidants, and fiber.
Ingredients you need:
- Bread (any kind; I like to use whole/multi-grain or wheat bread for extra flavor)
- Avocado (I use a small/mini Hass so there are no leftovers)
- Everything bagel seasoning
Here’s a look at how to make Everything Bagel Avocado Toast:
Tips & Tidbits:
- Toast the bread well (without burning it) so you get that wonderful contrast between the crisp toast and the soft avocado.
- A small/mini Hass avocado (4 to 5 ounces) is perfect for this recipe because the whole thing gets used.
- Yes, avocados can sometimes be pricey, but you don’t have to break the bank if you shop smart. I just bought a bag of 6 mini avocados at my local Aldi for $3.79 (that’s just $.63 for each one).
- If you need to use a larger avocado, use half and store the other half in the refrigerator for another day or two (keep the pit in it if you can). To help prevent browning:
- Coat the flesh with lemon juice, lime juice, olive oil, or avocado oil, and then wrap tightly in plastic wrap, pressing it directly against the flesh (the goal is to keep out any air).
- Or simply submerge the avocado in a covered container of water, cut side down.
- Unripe avocados have green skin and are very firm. Store them at room temperature, and they should ripen within 4 to 7 days.
- To speed up ripening, put the avocados in a brown paper bag with a banana or two. The ethylene gas released by the bananas will help the avocado ripen faster.
- When perfectly ripe, the skin will be dark green (almost black) and a little bumpy, and the avocado will yield slightly when you give it a gentle squeeze (very soft and mushy = over-ripe).
- To slow down ripening or hold ripe avocadoes for a few days before using, put them in the refrigerator.
- Serve immediately so there’s no risk of the avocado turning brown.
My favorite way to enjoy this awesome avocado toast is to pair it with hard-boiled eggs. This is my breakfast on so many days, and I never, ever get tired of it.
It’s also great with soft-boiled eggs, poached eggs or fried eggs on top (I love breaking the yolk and letting it run over everything) or even scrambled eggs. So good!
I hope you try this Everything Bagel Avocado Toast recipe and love it as much as I do. Thanks for visiting today!
- Instant Pot Hard-Boiled Eggs
- Air Fryer Hard-Boiled Eggs
- Instant Pot Soft-Boiled Eggs
- Easy Homemade Half Whole Wheat Bread
- Creamed Chipped Beef on Toast
Everything Bagel Avocado Toast
- 2 slices bread, any kind (I like to use a multi-grain bread)
- 1 small ripe avocado, 4 to 5 ounces (sometimes labeled as mini avocado)
- pinch salt, or to taste
- everything bagel seasoning, to taste (I use about 1 teaspoon total)
- Toast the bread to your liking.I recommend toasting the bread well (being careful not to burn it) to get that nice contrast between the crisp toast and the soft avocado.
- Cut the avocado in half from top to bottom with a knife, cutting around the pit (do this on a cutting board and not in your hand!). Gently twist the two halves to open up the avocado. Remove the pit by gently squeezing the sides of the avocado, working your way around until the pit loosens from the flesh. Then just pop it out with the tip of your knife or a spoon.Note: An alternative method for removing the pit is to pierce the pit with your knife and give it a twist (it should then easily pop out). If you want to do it this way, do it on the cutting board, not in your hand, and be very careful!
- With a spoon, scoop the avocado out of the skin into a bowl.
- Sprinkle the avocado with a pinch of salt and mash to your desired consistency (I like to mash it mostly smooth with just a few small chunks here and there).Note: If your everything bagel seasoning contains salt, you really only need to add a pinch here to salt the avocado. If there is no salt in your seasoning, you may want to add a little more.
- Spread half of the mashed avocado on each slice of toast.
- Sprinkle with everything bagel seasoning to taste.
- Serve immediately.
- When perfectly ripe, the avocado skin will be very dark green (almost black) and a little bumpy, and the avocado will yield slightly when you give it a gentle squeeze (very soft and mushy = over-ripe).