Recipe

Ezekiel Bread Avocado Toast

Crispy toasted Ezekiel bread topped with bright, lemony avocado and chili flakes, with an optional runny fried egg or a true jammy egg for extra staying power.

By Matt Campbell

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4.8

A plated slice of Ezekiel bread avocado toast topped with chili flakes and flaky salt on a neutral ceramic plate on a sunlit kitchen table

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Ezekiel bread is one of those groceries I buy with the best intentions, then remember it lives its happiest life in the freezer. It’s hearty, a little nutty, and it tends to hold up to toppings that actually taste like something. Translation: it’s perfect for toast that can handle a messy swipe of avocado without turning into sad, soggy bread soup.

This recipe is my go-to when I want breakfast that feels put-together but still takes under 10 minutes. The move is simple: toast the Ezekiel bread until the edges are crisp, hit the avocado with lemon and salt so it wakes up, then add heat and crunch on top. Toss an egg on there if you want it to carry you through a long morning.

Two slices of Ezekiel bread on a wooden cutting board next to a halved lemon, a ripe avocado, and a small bowl of flaky salt on a bright kitchen counter

Why It Works

Crisp edges, sturdy bite: Ezekiel bread tends to toast up crunchy and holds toppings without collapsing.
Bright flavor fast: Lemon and a pinch of kosher salt turn plain mashed avocado into something you’d pay for at a cafe.
Flexible for any fridge situation: Add egg, tomato, feta, smoked salmon, or keep it simple with chili and salt.
Freezer-friendly bread: This recipe is designed for bread you keep frozen and toast straight from the freezer.

Pairs Well With

Storage Tips

Storage Tips for Ezekiel Bread and Toppings

Ezekiel bread

Freezer is best: Keep the loaf frozen in its bag, then toast slices straight from frozen. It helps prevent mold and keeps the bread tasting fresh.
Fridge works short-term: If you go through it quickly, refrigerate for about 5 to 7 days. It may dry out faster, which is fine because you’re toasting it anyway.

Avocado mixture

Best made fresh: Avocado browns quickly.
If you must store it: Press plastic wrap directly onto the surface, add extra lemon juice, and refrigerate up to 24 hours.

Assembled toast

Do not store assembled: The toast loses crunch and the avocado oxidizes. Toast and top right before eating.

Scaling note

For 2 people: Plan on 1 avocado for 4 slices of toast (or use 2 avocados if you like it piled high). This recipe uses 1/2 to 1 avocado for 2 toasts, depending on your mood and your avocado size.

Common Questions

What is Ezekiel bread, exactly?

Ezekiel bread is a sprouted grain bread, typically made from a mix of grains and legumes that have been sprouted before baking. That sprouting step is why it tastes a little nuttier and why the texture is usually denser than standard sandwich bread.

Is Ezekiel bread gluten-free?

No. Most Ezekiel breads contain wheat and barley, so they contain gluten. Always check the label if you’ve got an allergy or celiac disease.

Why is Ezekiel bread often in the freezer section?

Many sprouted grain loaves are sold frozen because they don’t rely on as many preservatives as some breads, so they can mold faster at room temperature. Freezing keeps them fresh, and they toast well straight from frozen. (Depending on your store and brand, you might also find it on a regular bread shelf.)

How do I make Ezekiel bread less dry?

Toast it until crisp on the outside but not totally dehydrated. If your toaster runs hot, drop the setting and toast a little longer. If you’re doing it in a skillet, add a thin swipe of butter or olive oil for a more tender crunch.

Can I toast Ezekiel bread in a pan instead of a toaster?

Yes, and it’s my favorite method for maximum crisp edges. Medium heat, a little butter or oil, and toast 2 to 3 minutes per side.

What toppings go best with Ezekiel bread?

Anything bold: avocado and lemon, peanut butter and banana, cottage cheese and tomatoes, hummus and cucumbers, smoked salmon and cream cheese, or an egg with hot sauce.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Toaster or toaster oven (or a skillet)
Small bowl
Fork for mashing
Knife and cutting board
Small nonstick skillet (optional, for egg)
Small saucepan (optional, for jammy egg)

I used to think “healthy bread” meant “sad toast.” Then I actually started treating Ezekiel bread like real bread: toast it hard enough to get those crunchy edges, season the topping like you mean it, and stop being shy with the acid. The first time I nailed this combo, I took a bite, paused, and did the very scientific test of immediately making a second slice. For research.