If you’re looking to elevate your brunch game, this Miso Avocado Toast Recipe brings bold umami flavor and fresh California-inspired toppings together in one unforgettable bite.

We first enjoyed a version of this dish at Tommy Bahama’s Grapefruit Basil restaurant in Palm Desert, a beautiful open-air space surrounded by fragrant citrus trees that guests are welcome to pick from. Inspired by that experience, we brought those bright flavors home and recreated this delicious toast ourselves.

Why You’ll Love This Miso Avocado Toast

This isn’t your average avocado toast. The addition of rich miso butter adds a savory depth that perfectly complements the creamy avocado and fresh toppings. Paired with a perfectly poached egg, it’s a satisfying breakfast, brunch, or even light lunch.

This Miso Avocado Toast Recipe is a perfect example of how simple ingredients can be transformed into something special. Between the umami-rich miso butter, creamy avocado, and vibrant toppings, every bite feels fresh and satisfying—just like that memorable meal under the citrus trees in Palm Desert.

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Chef Tips with Jason Hill | CookingSessions.com

Miso Avocado Toast

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This Miso Avocado Toast Recipe brings bold umami flavor and fresh California-inspired toppings together in one unforgettable bite. We first enjoyed a version of this dish at Tommy Bahama’s Grapefruit Basil restaurant in Palm Desert, a beautiful open-air space surrounded by fragrant citrus trees that guests are welcome to pick from. 

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Servings: 1

Course: Breads, Breakfast, Snack

Cuisine: American

Ingredients

  

1x2x3x?

Miso Butter

• ½ cup butter at room temperature
• 4 Tbsp white miso paste adjusted for balance

Toast Assembly

• 2 slices homemade sourdough bread
• 1 ripe avocado mashed
• Miso butter (above) as needed
• Flaky salt and coarsely ground black pepper
• 1/2 lemon or lime squeezed to order

Garnishes

• Poached or fried eggs see method in instructions
• Thinly sliced pickled or fresh red Fresno chiles to taste
• Cherry tomatoes quartered
• Sliced radishes to taste
• Pepitas, pumpkin seeds or sesame seeds optional
• Fresh herbs such as chives, cilantro and baby arugula salad dressed with your favorite vinaigrette

Poached Eggs (for 4)

• 2 cups water
• 1/2 cup apple cider vinegar
• 1/2 cup white distilled vinegar
• 4 eggs
• Salt to taste

Method

 

Step 1: Make the Miso Butter

1. In a small bowl, mix the softened butter with white miso paste until smooth and well combined. Set aside.

Step 2: Toast the Bread

1. Toast the sourdough slices until golden and crisp.

Step 3: Build the Toast

1. Spread a layer of miso butter over the warm toast (or drizzle with olive oil if preferred) and lightly season with salt. Let cool slightly, then spread the mashed avocado evenly over each slice.
2. Sprinkle with additional salt and pepper, then finish with a squeeze of fresh lemon or lime juice.

Step 4: Add Toppings

1. Top with cherry tomatoes, Fresno chiles, radishes, herbs, and seeds if using. Finish each slice with a perfectly poached egg.

How to Poach Eggs (Chef Mei Lin’s Method)

1. Mix a 2:1 ratio of water and vinegar (a blend of white distilled and apple cider vinegar) in a bowl.
2. Crack eggs into small bowls, then gently slide them into the vinegar mixture. Let sit until a thin outer “skin” forms.
3. Bring a large skillet of water to a bare simmer and lightly salt it.
4. Use a slotted spoon to carefully lower each egg into the water.
5. Poach until the whites are set, then remove and gently blot excess water with a towel. Your eggs are now perfectly poached and ready to top your toast.

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