Spring Brunch Avocado Toast (Printable)

A colorful brunch centerpiece with creamy avocado spread, toasted bread, and fresh spring toppings.

# What You 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

# How-To:

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 with slight texture remaining.
03 - Spread generous layer of avocado mash onto each toast, or serve mash in bowl for guests to assemble individually.
04 - Arrange radishes, cherry tomatoes, cheeses, pumpkin seeds, microgreens, egg slices, and pickled onions in small bowls or directly on board.
05 - Drizzle olive oil over avocado toasts. Sprinkle with red pepper flakes, flaky salt, and black pepper as desired. Garnish with microgreens or arugula. Serve with lemon wedges for squeezing.

# Expert Advice:

01 -
  • It feeds a crowd without keeping you chained to the stove, which means you actually get to enjoy your guests instead of hiding in the kitchen.
  • Everyone leaves satisfied because they built exactly what they wanted, from the person who piles on every topping to your friend who keeps it minimal and clean.
  • It looks impossibly elegant on the table but requires zero fancy techniques or stress.
02 -
  • Avocados oxidize and turn brown when exposed to air, so if you're prepping this more than 30 minutes ahead, press plastic wrap directly onto the surface of the mash and keep it in a cool spot away from direct sunlight.
  • Not all hard-boiled eggs slice cleanly—if yours are cracking and falling apart, they weren't cooked long enough; aim for 10-12 minutes in boiling water, then immediately into ice water to stop the cooking.
03 -
  • Buy your avocados 2-3 days before you plan to make this—they ripen predictably on the counter, and there's nothing worse than finding out they're either hard as rocks or browning inside on the day you need them.
  • If your avocados aren't perfectly ripe by brunch day, you can speed things up by putting them in a paper bag with a banana the night before; the ethylene gas helps them ripen faster without going mushy.
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