Food52 App

Definitive Proof that Avocado Toast is Not Going Anywhere

March 28, 2016

Avocado toast was old news waaaaaay back in 2014.

And yet time marches on and avocado toast persists. There's a reason: It's wholesome and well-rounded and just so pleasant to look at. It's Ben Affleck if you ignore the high-profile relationships.

And while avocado toast has endured—your posts on our new app are proof positive—it's also evolved. Your (Not)Recipes show that avocado toast is going nowhere, fast, but they also reveal all sorts of smart ways to make it even better.

Shop the Story

Want to show of your version of avocado toast? Download the app, toast some bread, and begin!

Here's how you're taking avocado toast to infinity and beyond:

Chili honey:

Judy Su
Judy Su
Sure, sure, avocado toast is overdone - but that doesn't make it any less delicious, or any less simple to whip up for breakfast. The best part of my favorite avocado toast is what's under the egg: a hefty drizzle of chili honey.

The chili honey is just a quick mix of red chili flakes and honey (who woulda guessed?). I like to make a bunch in advance and leave it in a small child container for convenience. Eaten with with avocado toast, it's a dream ?

#avocadotoast #notcontest #breakfast

Smashed soft-boiled egg and fresh mozzarella:

Anne Wong
Anne Wong
One of my favorite meals. Smashed avocado on toast with a soft boiled egg, fresh mozzarella, salt, and pepper. Yum. #avocado #notcontest #avocadotoast

Scrambled eggs, goat cheese, and arugula:

Serena Wolf | Domesticate ME!
Serena Wolf | Domesticate ME!
Top a toasted Ezekiel muffin with mashed avocado (I like to add salt and crushed red pepper). Scramble eggs with goat cheese, salt and pepper. Pile on top of the prepped muffin and top with arugula. #breakfast #avocadotoast #lunch #dinner

Tahini, cucumbers, and lime juice—on pumpernickel:

Mindful Grub
Mindful Grub
Avocado toast on pumpernickel with tahini and sliced cucumbers with fresh lime juice, pepper and red pepper flakes.

Mayonnaise, provolone, and a fried egg:

Teresia Precht
Teresia Precht
Work-from-home lunch: toast with mayonnaise, provolone, avocado, a fried egg, salt, pepper, and hot sauce


#avocado toast with olive oil and pistachios, dressed with black pepper

The classics:

Tiffany Broadbent Beker
Tiffany Broadbent Beker
A very green #notsaddesklunch: spinach, Parmesan, olive oil, salt and pepper plus avocado toast.
Starting off real simple, epitome of not recipe.

Toast some sourdough until it's crispy but still a bit tender on inside.

Quarter your avocado, Peel off skins and lay facedown to slice very thinly. Fan out slices.

Avocado on toast, drizzle with olive oil, sprinkle with course salt, a few grinds of black pepper.
Sophie MacKenzie
Sophie MacKenzie
Avocado toast with sea salt, lemon, and chili. Plus almond butter toast with banana, cinnamon, and coconut syrup

Yam (!!) in place of toast:

Roast slices of Japanese yam coated in ghee and top with avocado, egg, red pepper flakes, radish and greens. #paleo #avocadotoast #bewellbykelly

How do you avocado toast? Tell us in the comments below!

See what other Food52 readers are saying.

  • ariel a
    ariel a
  • Cindy McIntosh Gibbs
    Cindy McIntosh Gibbs
  • Assonta Wagner
    Assonta Wagner
  • Brian Gibson
    Brian Gibson
  • Shef Sherry
    Shef Sherry
I used to work at Food52. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream.


ariel A. April 5, 2016
so #blessed by food52's ongoing dedication to the institution that is avocado toast
ariel A. April 5, 2016
Cindy M. March 30, 2016
Wheat toast, smashed half of avocado on each slice of toast. Sprinkle of sea salt, zig zag of sriracha on each smashed avocado.
Assonta W. March 30, 2016
I like mine with a drizzle of olive oil, cold roasted chicken, pepper, salt and nutritional yeast.
Brian G. March 29, 2016
I'm starting to think that this website should change its name to

I really enjoy avocados and avocado toast. But there is reference to it pretty much everyweek here, along with an obligatory admission that it is overhyped.

My GF and I joke about this regularly.
Sarah J. March 29, 2016
He he he, you're right. Once people stop making it (look, this post is proof!), I promise I'll stop writing about it.
Shef S. March 28, 2016
Avocado toast certainly isn't going anywhere anytime soon. I'm sure many of us thought it was ludicrous when cafes started charging $6 a slice, but now we can't live without it! Now people are getting real creative with their toasts, especially in SF. Has anyone heard of tuna jerky toast? Check it out here:
702551 March 28, 2016
Not sure when avocado toast got trendy, but as a native Californian it has always been around in my life, like lettuce or oranges. Maybe it got trendy when SF restaurants started to charge $6.

For sure, avocado toast has been around a *LOT* longer than California roll makizushi (circa late Sixties).