Pioneer Woman Avocado Toast

Pioneer Woman avocado toast is a quick breakfast made with ripe Hass avocados, broiled sourdough, and fresh lemon juice, ready in about 20 minutes. That makes it a go-to for weeknight breakfasts, weekend brunch, or a fast make-ahead snack, since the recipe feeds six and doubles without fuss.

Getting the avocado texture right is what makes or breaks this toast, since you want chunks mixed with creamy bits rather than a smooth paste. If you over-mash, the spread loses its body and slides off the bread before you can pile on toppings.

This recipe includes three topping paths: savory bacon with grated egg, sweet mango with honey and coconut, and fresh pico de gallo. That range turns one batch of avocado toast into a full brunch bar, which most versions online skip entirely.

Pioneer Woman Avocado Toast

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

4

minutes

Calories

482

kcal

Fork-mashed avocado with lemon, olive oil, and pepper on broiled sourdough, then topped with grated egg and bacon, mango and coconut, or pico de gallo.

Ingredients

• For the Avocado Toast:
  

• 6 slices sourdough or whole-wheat bread
  

• 2 tbsp. extra virgin olive oil, divided
  

• 1 tsp. kosher salt, divided, plus more to taste
  

• 3 ripe Hass avocados
  

• 2 tbsp. fresh lemon juice
  

• 1/4 tsp. ground black pepper, plus more to taste
  

• Red pepper flakes, to garnish (optional)

• For the Egg and Bacon Topping:
  

• 6 hard boiled eggs
  

• 3 slices cooked bacon, crumbled
  

• Hot sauce, to taste (optional)

• For the Mango Coconut Topping:
  

• 3 ripe mangoes
  

• Honey, for drizzling
  

• Coconut chips, for sprinkling

• For the Pico de Gallo Topping:
  

• 1 c. pico de gallo
  

• Fresh cilantro, to garnish

Directions

• Broil the bread: Set the oven to broil on high, then arrange the racks so the top one sits close to the heating element. Line a baking sheet with foil, arrange the bread slices on top, and broil for 1 to 2 minutes on each side.
• Season the toast: Brush one side of each toasted slice with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon of salt.
• Mash the avocados: Cut the avocados in half and scoop the flesh into a medium bowl, discarding the skin. Add the lemon juice, remaining 1 tablespoon of olive oil, remaining 1/2 teaspoon of salt, and pepper, then stir with a fork while gently mashing until chunky.
• Top the toast: Divide the mashed avocado among the toasted bread slices, then sprinkle with red pepper flakes if desired.
• Grate the eggs: Using the small holes of a box grater, grate one hard-boiled egg over each toast, then season with salt and pepper to taste.
• Add the bacon: Sprinkle the avocado toasts with crumbled bacon, then drizzle with hot sauce if desired.
• Prep the mango: Peel the mangoes and cut the fruit from the seed, then dice into small pieces.
• Assemble the mango topping: Drizzle the avocado toasts with honey, then top with diced mango and sprinkle with coconut chips.
• Add the pico: Top each avocado toast with 2 to 3 tablespoons of pico de gallo, then garnish with fresh cilantro if desired.

Tools for this recipe

• OXO 4-sided box grater, Nordic Ware half sheet pan, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different type of bread for avocado toast?

Any sturdy bread works here, but you want something thick enough to hold the avocado and toppings without going soggy. Sourdough and whole-wheat are the sturdiest picks, while thinner slices like white sandwich bread tend to buckle under the weight. Ciabatta and pumpernickel both work well too, since they hold up to broiling and heavy toppings.

How long does mashed avocado last in the fridge?

Mashed avocado keeps about 1 day in an airtight container with plastic wrap pressed on the surface, since contact blocks the air that causes browning. The lemon juice in this recipe slows oxidation, but it won't stop it completely past 24 hours. If you see a thin brown layer on top, just scrape it off because the avocado underneath is usually still green and fine to eat.

Can I prep the avocado mixture ahead of time?

You can mash the avocados up to a few hours before serving if you press plastic wrap directly onto the surface to block air contact. Toast the bread right before serving, though, because broiled bread goes stale fast once it cools. That approach works well for brunch entertaining, since you can focus on setting out toppings while guests arrive.

Do I need a broiler, or can I use a regular toaster?

A regular toaster works for the bread, but you'll miss the olive oil and salt step that the broiler method gives you. Pop the bread in the toaster, then brush oil and salt on right after it comes out while the surface is still hot. The broiler gives you more control over crispiness, so use that method when you have the option.

Why does my avocado toast turn brown so quickly?

Avocado browns when its flesh hits air, and the more you mash it the more surface area gets exposed. The lemon juice in this recipe acts as a natural shield because the citric acid slows that oxidation process. Assemble your toasts right after mashing and serve quickly, since sitting out more than 20 minutes is when browning really kicks in.