Guacamole Toast Recipe (Easy Breakfast or Snack)

If you love avocado toast, take it to the next level and make it Guacamole Toast! Packed with nourishing ingredients this delicious breakfast or snack offers a more complex flavor profile than plain avocado.

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Ingredients – What You’ll Need To Make This Recipe

With just a few simple ingredients a basic avocado toast recipe is turned into a breakfast flavour bomb. There are endless variations to enjoy too, as any number of toppings can make this a different breakfast every single time.

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• Avocados – provide the creamy and rich base of the guacamole. Hass is a deliciously creamy avocado variety and the perfect avocados for this recipe.
• White onion – adds a bright, crisp, and slightly pungent flavor, which contrasts the creaminess of the avocado
• Jalapeño/Serrano chili – Either is fine though I prefer the jalapeño, as it’s milder.
• Cilantro/coriander – Adds a fresh, herbaceous note. Leave this out if preferred.
• Lime juice – Prevents browning and adds a bright, citrusy flavor.
• Flaky Salt – Enhances the flavor of the avocados.  
• Toasted bread of your choice – choose a good bread as your base. Sourdough is my preference, though whole grain bread, rye bread or Turkish bread are equally delicious. Just go with what you love.

How To Make Guacamole Toast

I make guacamole the traditional way because once you do, you can never go back. There’s a noticeable difference in taste, and the flavour of individual ingredients shines through. Doing it this way creates the perfect guacamole toast every single time! This method involves gently pounding the onion, chili, cilantro/coriander, lime juice and salt in a mortar and pestle until they form a chunky paste before adding the avocado. A very authentic recipe would use a Mexican mortar and pestle – molcajete and tejolote – but they are very hard to come by in Sydney. 

If you don’t have a mortar and pestle, the next best thing would be to use a blender to form the paste. See the substitutions and variations section for how to do that. Or the notes section in the recipe card.

1. Start by making the guacamole – Cut the onion into a small dice and add to the mortar. Follow with finely diced jalapeño (with or without the seeds), the top half of the coriander (leaves and some stems), lime juice, and salt.
2. Take the pestle and slowly pound the ingredients until they form a chunky paste. This will take about 5 minutes.
3. Cut the avocados in half, remove the pit, and dice the flesh. Add this to the paste in the mortar scoop.
4. Gently pound the avocado into the chili/onion/lime paste until everything is well combined. Don’t completely mash the avocado, leave some of this chunky too. Set aside.
5. Take slices of your favourite bread and cook to your liking. Then take a toasted slice of bread and top with plenty of the guacamole dip.
6. To serve, top with plenty of freshly ground black pepper, a drizzle of lime and a little more chopped cilantro/coriander.

There’s no need to limit this to breakfast, it’s also a perfect snack or light meal. Adding extra toppings is a great way to enjoy endless variations too. Consider added protein like prosciutto, smoked salmon, pan-fried white beans, poached egg, fried egg, soft-boiled egg, or hard-boiled eggs. And other toppings such as shallots/green onion, chopped fresh herbs, chopped tomatoes, everything but the bagel seasoning, or a pinch of red pepper flakes/red chili flakes.

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Substitutions And Variations

Don’t have a mortar and pestle? There are two other ways you can make the guacamole for your toast.

1. Finely dice the onion and jalapeño then add to a medium bowl with all the other ingredients. Gently mash the avocado into the other ingredients so that some of it remains chunky. When onion is pounded with lime in the mortar and pestle it becomes a little sweeter and loses that harsh, pungent taste. As such, when not using this method, I find red onion to be a better choice. It’s already milder, and sweeter as is.
2. Add the diced onion, jalapeño, cilantro/coriander, lime and salt to a small blender. Blend until a chunky paste forms (just a few seconds) then transfer to a bowl. Add in the diced avocado and gently mash to combine. Don’t make the guacamole mushy though, it’s best when still slightly chunky.

Simply leave out the cilantro/coriander if you’re not a fan.

To add some extra flavour to your bread – take a garlic clove, slice in half and rub the cut side over your freshly cooked slice of toast. Add the guacamole over the top and serve.

If you want to skip on the toast entirely – dollop some of the guacamole over your morning eggs, add it to breakfast tacos or burritos, use it as a dip for corn chips veggie sticks or as a spread on wraps and sandwiches.

Tips For Success With This Recipe

Choose the right avocados: Select avocados that are ripe but firm. Look at the stem end – this should be a little yellow/green. If picking one up, they should yield to gentle pressure. It’s important not to use overripe avocados or they can result in a mushy guacamole.  

Gently mash the ingredients together. A good guacamole is still a little chunky, not completely pulverised.

Adjust the lime and salt to your taste. Don’t be afraid to add a little more of either if you’d like to.

If making breakfast for a crowd – double the guacamole and toast your bread on the grill/BBQ. Brush bread slices with olive oil on both sides and grill over medium heat until they’re perfectly toasted.

Storing/Freezing/Make Ahead

Store any leftover guacamole in an airtight container in the fridge. I’ve found the mortar and pestle method means it stays bright green for several days. If using a blender or mashing in a bowl, prevent browning by pressing plastic wrap directly onto the surface of the guacamole before putting the lid of the container on.