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First watch avocado toast recipe

First Watch Avocado Toast Recipe

Recreate First Watch's famous avocado toast at home with this easy 30-minute recipe. Fresh avocado, artisan bread, and secret seasonings for restaurant-quality results every time.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 29 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Method

Ingredients
  

For the Avocado Mix
  • 2 ripe avocados
  • 2 tbsp fresh basil chopped
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh cilantro chopped
  • 1 clove garlic grated
  • 1/2 jalapeño finely diced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Juice of 1/2 lime
  • 1 medium tomato diced
  • 1/4 red onion finely diced
  • 1/2 tsp red chili flakes optional
For the Toast
  • 2 thick slices whole grain artisan bread
  • 2 tbsp butter or olive oil
For the Scrambled Eggs
  • 4 large eggs
  • 3 tbsp butter
  • 2 tbsp sour cream optional, or Greek yogurt
  • Salt and pepper to taste
  • Paprika optional, for garnish

Method
 

  1. Cut the avocados in half and remove the pits. Use a spoon to scoop out the flesh into a large mixing bowl. To make mashing easier, cut the avocado into rough chunks before you start mashing.
  2. Take your potato masher and mash the avocado to your liking. I like mine a bit chunky, not completely smooth. Cut your lime in half and squeeze the juice over the mashed avocado right away. This keeps it from turning brown.
  3. Add salt, pepper, and red chili flakes (if using) to the avocado. Mix everything together well.
  4. For the basil, stack the leaves on top of each other, roll them up tight, and slice them into thin ribbons. This is called a chiffonade cut and it gives you perfect herb pieces.
  5. Do the same thing with the parsley and cilantro—bunch them up and slice across to make small pieces. Add all the herbs to your avocado mix and stir them in.
  6. For the jalapeño, cut off both ends first. Slice it lengthwise into thin strips, then cut across to make tiny dices. Remember, the seeds make it spicier, so remove them if you want less heat.
  7. For the tomato, cut out the core at the top. Then dice it up just like you would an onion—make cuts one way, then turn and cut the other way.
  8. For the red onion, make vertical cuts from top to bottom, then slice across to create fine dices. Add the jalapeño, tomato, and onion to your avocado mix.
  9. Grate the garlic clove directly into the bowl using a fine grater. This spreads the garlic flavor evenly throughout the mix. Stir everything together until well combined. Taste and adjust salt and pepper if needed.
  10. Heat your skillet over medium heat. Add butter and let it melt. Place your thick slices of bread in the pan and toast until golden brown on both sides. This usually takes about 2-3 minutes per side. The bread should be crispy outside but still soft inside.
  11. Crack your 4 eggs into the saucepan and add the 3 tablespoons of butter. Here's the secret to perfect scrambled eggs—cook them on and off the heat.
  12. Put the pan on medium-low heat and stir constantly with a wooden spoon. When the eggs start to thicken, take the pan off the heat but keep stirring. Put it back on heat for a few seconds, then off again. Keep doing this until you have creamy, fluffy scrambled eggs.
  13. This takes about 8-10 minutes but it's worth it for the texture. When the eggs are almost done, stir in the sour cream if using. Season with salt and pepper.
  14. Place your toasted bread on plates. Spread a generous amount of the avocado mixture on each slice. Top with the creamy scrambled eggs. Sprinkle with paprika and extra black pepper if you like.
  15. Serve right away while the toast is still warm and the eggs are fluffy.