1) Toast the bread the right way
Toaster method: Toast Ezekiel bread on a medium setting. If your toaster runs hot, start low and add time in short bursts. For extra crisp (and to use that butter or oil), lightly spread a thin layer on the warm toast right after it pops up. You want deep golden edges, not a dry center.
Toaster oven tip: Put the bread on the middle rack and start at 350 to 375°F. Toast 4 to 6 minutes, flipping once, depending on how thick your slices are.
Skillet method (my favorite for crisp edges): Heat a skillet over medium. Add 1 tsp butter or oil. Toast the first slice 2–3 minutes per side until golden and crisp. Add the remaining 1 tsp butter or oil (or as needed if the pan looks dry), then repeat with the second slice.
If the bread is rock-solid frozen: Do a light toast, let it sit 1 minute, then toast again. This warms the middle without scorching the outside.
2) Choose your topping path
Pick one: classic avocado, protein, sweet, or extra savory. (If you are going sweet, skip the avocado step and jump to the sweet build in Step 4.)
3) Mash the avocado (classic avocado path)
In a bowl, mash the avocado with lemon juice, a pinch of salt, and black pepper. Keep it chunky or go smooth; you are in charge.
4) Build the toast
Classic avocado: Spread the avocado mixture over warm toast. Finish with flaky salt and optional red pepper flakes or everything bagel seasoning.
Protein path: Top warm toast with a fried egg, or dollop cottage cheese on top and add extra pepper (and a pinch of salt if it needs it).
Sweet path: Spread nut butter on warm toast, add banana slices, then finish with cinnamon and a tiny pinch of salt.
Extra savory path: Spread hummus, add cucumber slices, and drizzle olive oil and lemon.
