Miso Avocado Toast
Servings: 1
Cost: $5
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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Ingredients
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
Instructions
Step 1: Make the Miso Butter
- In a small bowl, mix the softened butter with white miso paste until smooth and well combined. Set aside.
Step 2: Toast the Bread
- Toast the sourdough slices until golden and crisp.
Step 3: Build the Toast
- 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.
- Sprinkle with additional salt and pepper, then finish with a squeeze of fresh lemon or lime juice.
Step 4: Add Toppings
- 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)
- Mix a 2:1 ratio of water and vinegar (a blend of white distilled and apple cider vinegar) in a bowl.
- Crack eggs into small bowls, then gently slide them into the vinegar mixture. Let sit until a thin outer “skin” forms.
- Bring a large skillet of water to a bare simmer and lightly salt it.
- Use a slotted spoon to carefully lower each egg into the water.
- 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.