Check out our refreshed take on a modern brunch favorite: Smoked Avocado Toast. This version elevates traditional avocado toast by adding a gentle smoke to the avocados, creating a deeper, more complex flavor. The result pairs beautifully with poached eggs, bright herbs, and a crunchy slice of sourdough for a satisfying meal any time of day.
Smoked Avocado Toast
Why settle for ordinary avocado toast when you can enjoy a smoked version? Smoking the avocados gently infuses them with a savory, woodsy note that lifts the whole dish. This recipe blends smoked avocado with simple seasonings, places it on toasted sourdough, and finishes each slice with a perfectly runny poached egg. A sprinkle of everything bagel seasoning, fresh cilantro, and thinly sliced Anaheim pepper adds texture, brightness, and a touch of heat.
The texture contrast is part of what makes this dish so appealing: creamy, slightly chunky smoked avocado against chewy, toasted sourdough and the silky yolk of a poached egg. The smokiness is subtle but distinct, and you can easily adjust its intensity by shortening or lengthening the smoking time. This recipe is flexible and adapts well to different breads or extra toppings like cherry tomatoes, feta, or microgreens.
Why You’ll Love This Dish
- Rich, Smoky Flavor: Gentle smoking adds a savory depth to the avocado that standard preparations lack.
- Nutrient-Packed: Avocados provide healthy fats, fiber, and a range of vitamins and minerals.
- Highly Customizable: Swap breads, shift seasonings, or add toppings to suit your taste.
- Versatile Meal: Works for breakfast, brunch, or a light dinner.
Recipe Shopping List
Here are the basic items you’ll need for this recipe. For exact amounts and the full method, see the recipe card below.
- Large ripe avocados
- Sourdough bread slices (or your preferred bread)
- Salt
- Granulated garlic
- Onion powder
- Black pepper
- Anaheim pepper, thinly sliced
- Eggs
- Fresh cilantro
- Everything Bagel seasoning
How To Make This Recipe
Below is an overview of the steps to prepare Smoked Avocado Toast. Follow the detailed instructions in the recipe card for timing and tips.
- Smoke – Smoke halved avocados at a low temperature until they pick up gentle smoke flavor (about 165°F for roughly 30–40 minutes).
- Mash – Scoop the smoked flesh into a bowl and season with salt, pepper, granulated garlic, and onion powder; mash to a mostly smooth but slightly chunky texture.
- Toast – Toast sourdough slices until golden and slightly crisp.
- Poach – Poach eggs in simmering water until whites are set and yolks remain runny.
- Assemble – Spread the smoked avocado on toast, top each piece with a poached egg, and finish with everything bagel seasoning, sliced Anaheim pepper, and cilantro.
Recipe FAQ
Yes. If you don’t have a smoker, use raw ripe avocados and season them well. You’ll miss the smoky note but still get a delicious toast. Alternatively, briefly torching the mashed avocado or using a few drops of liquid smoke can add some smokiness.
Use very fresh eggs, bring water to a gentle simmer (not a rolling boil), add a splash of vinegar to the water, and swirl gently before adding the egg to help the white wrap the yolk. Poach for about 3–4 minutes for a soft yolk.
Serve This With…
- Mixed green salad with a light vinaigrette for brightness
- Fresh fruit salad to complement the savory toast
- A glass of freshly squeezed orange juice or a simple sparkling beverage for brunch
More Avocado Ideas
- Use smoked avocado in tacos for a smoky guacamole twist.
- Blend smoked avocado into dressings or sauces for added richness.
- Top grain bowls with smoked avocado for texture and flavor depth.
Smoked Avocado Toast
Amp up your avocado toast by putting some smoke on the avocados. This simple technique turns a familiar favorite into something special with minimal extra effort.
Ingredients
- 2 large ripe avocados
- 4 slices sourdough bread
- ½ teaspoon salt
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 Anaheim pepper, thinly sliced
- 4 eggs
- 1 teaspoon fresh cilantro
- 1 teaspoon Everything Bagel seasoning
Instructions
- Cut the avocados in half and remove the pits.
- Place the avocado halves on the smoker with the cut side up and set the temperature to 165°F (about 74°C).
- Smoke the avocados for 30–40 minutes, or until they have a mild smoky aroma and are warmed through.
- Remove the avocados from the smoker, scoop the flesh into a bowl, and discard the skins.
- Add salt, black pepper, granulated garlic, and onion powder to the avocado flesh.
- Mash with a fork until mostly smooth with a few small chunks remaining for texture.
- Toast the sourdough slices until golden and crisp; trim crusts if desired.
- Bring a small pot of water to a gentle simmer. Add a splash of vinegar if desired to help the egg whites set.
- Crack eggs into the simmering water and poach until the whites are set but yolks are still runny, about 3–4 minutes.
- Spread the smoked avocado mixture over each toast slice and top with a poached egg.
- Sprinkle Everything Bagel seasoning over the eggs, then garnish with sliced Anaheim pepper and fresh cilantro.
- Serve immediately and enjoy while warm.
Nutrition Information
Yield: 4 | Serving Size: 1
Amount Per Serving (approx.): Calories 416; Total Fat 21g; Saturated Fat 4g; Unsaturated Fat 15g; Cholesterol 186mg; Sodium 829mg; Carbohydrates 44g; Fiber 9g; Sugar 4g; Protein 16g.