Tempt your tastebuds with Chef Tom's Avocado Toast recipe! Enjoy the bold Cajun flavors with toasted sourdough, creamy avocados, fire-roasted tomatoes, feta cheese, arugula and a poached egg - all cooked on the Napoleon P500!
WHAT YOU'LL LOVE
- Grilling the avocados before mashing them adds smoky char to the smash itself. Charring them cut-side down on the grill builds flavor directly into the flesh, rather than leaving the avocado smash tasting purely raw and creamy.
- The Cajun garlic spread goes on both sides of the bread. Coating each slice fully means every bite of the toast carries that seasoned flavor, not just the top layer under the toppings.
- A gentle water current keeps the poached eggs together while cooking. Stirring the water to create a slow swirl before dropping in the eggs helps the whites wrap around the yolk instead of dispersing into wispy strands.
- Slicing into the yolk right before serving turns it into a sauce. Letting the runny yolk spill over the toast and dress the arugula ties every component together in the final presentation.
Grilled Avocado Toast
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
3
Prep Time
20 minutes
Cook Time
13 minutes
Calories
736
Chef Tom fires up the Napoleon P500 for Grilled Avocado Toast! You're going to love the Cajun toasted sourdough slathered in smashed avocados, roasted tomatoes, feta cheese, arugula and a perfectly poached egg!
Ingredients
- 3 thick slices sourdough bread
- 3 large eggs
- 3 campari tomatoes
- 1 1/2 cups baby arugula
- 1/2 cup thin sliced red onion
- 6 tbsp feta cheese, crumbled
-
Kozlik’s Triple Crunch Mustard, to taste
-
Hoff & Pepper Wake Up Call Hot Sauce, to taste
- 3 medium avocados
- 1 tbsp baby dill, minced
- 1 tbsp fresh chives, minced
- Squeeze of lemon juice
-
Cattleman’s Grill Trail Dust All Purpose Seasoning, to taste
- 1/4 cup mayonnaise
-
2 tbsp extra virgin olive oil
-
1 tbsp Cattleman’s Grill Blackening Seasoning
- 1 tsp garlic, grated very fine on a microplane
For the Avocado Smash:
For the Cajun Garlic Spread:
Directions
- Ignite all burners on the Napoleon Prestige P500 RSIB-3 Gas Grill. Set to high heat.
- Halve the avocados and remove pits. Place them cut side down on the grill. Grill with the door open until slightly charred and softened, about 5 minutes, then remove.
- Place the tomatoes on the grill as well. Grilling alongside the avocados. When the avocados are removed from the grill, close the lid and continue cooking the tomatoes until softened and starting to split open. Remove from the grill.
- While the tomatoes are cooking, make the Cajun Garlic Spread. Combine all ingredients in a bowl and mix well. Spread the mixture on both sides of each slice of bread.
- Next, prepare the Avocado Smash. Scoop out the flesh of the grilled avocados and place in a bowl. Add the remaining ingredients. Smash and mix the ingredients with a small hand masher or fork until it is well combined, but still a bit chunky.
- Turn the burners on the grill down to medium. Place your slices of sourdough on the grill and close the lid. Grill until crisp around the edges, then flip. Remove when the edges are slightly charred, but the center is still soft. Remove from the grill.
- Bring a small pot of water to a simmer on the side burner of the grill. Turn the heat down and wait until it stops simmering before dropping your eggs. Stir the water with a slotted spoon to create a current going round the pot.
Drop your eggs into the water one at a time, keeping the water moving. Poach the eggs for about 2 minutes. The thick whites should be set, but the yolk should be runny. Remove from the water with a slotted spoon.
- To assemble the Grilled Avocado Toast, spread about one avocado worth of the Avocado Smash on each slice of the sourdough. Top with crumbled feta cheese and thin sliced red onion. Slice your roasted tomatoes in half and place two halves on each toast. Cover with baby arugula. Top with the poached eggs, a small spoonful of Kozlik’s Triple Crunch pickled mustard seeds and Hoff & Pepper Wake Up Call Hot Sauce.
- Slice the yolk to spill over the toast and dress the greens. Enjoy!
Recipe Note
Recipe FAQ
Why grill the avocados before making the smash?
Charring them cut-side down on the grill builds smoky flavor directly into the flesh, giving the avocado smash more depth than mashing it raw would.
Why spread the Cajun garlic mixture on both sides of the bread?
Coating each side fully ensures every bite of toast carries that seasoned flavor throughout, not just the surface under the toppings.
Why stir the water before dropping in the eggs to poach?
Creating a gentle current helps the egg whites wrap around the yolk as they set, producing a neater, more compact poached egg instead of wispy, dispersed strands.
Why slice into the yolk right before serving?
Letting the runny yolk spill over the toast turns it into a natural sauce that ties together the avocado, tomatoes, and arugula in the final bite.
Can I make the avocado smash or Cajun spread ahead of time?
The Cajun garlic spread holds well refrigerated for a day or two, but the avocado smash is best made fresh to avoid browning.
How indoor-friendly is this recipe?
4 out of 5 — a stovetop grill pan or broiler can char the avocados and tomatoes, and poaching eggs works the same indoors; the outdoor grill mainly adds convenience for cooking everything at once.
Recipe Highlights
Grilling the avocados first: This builds smoky char into the flesh before it's ever mashed.
Double-sided spread application: Coating both sides of the bread ensures seasoned flavor throughout every bite.
Creating a water current for poaching: This technique helps the egg whites hold together neatly around the yolk.
Slicing the yolk at serving time: This turns the runny center into a sauce that dresses the whole toast.
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Nutrition
Nutrition
- Nutrition Serving Size
- 16.64 oz
- per serving
- Calories
- 736
- Carbs
- 40 grams
- Protein
- 17 grams
- Fat
- 59 grams
- Sodium
- 673 milligrams
