Outerlands California Avocado Toast Recipe

A California chef works avocado toast magic

Outerlands started innocently enough: a humble restaurant serving San Francisco's Outer Sunset residents simple, creative meals. But, like many neighborhood gems before them, the secret got out. These days, hungry diners from across the city embark on hours-long weekend waits for a taste of Outerlands' stylish, unfussy food. No one seems to mind.

But here's another secret: Weekday breakfasts are where it's at. You likely won't have to wait, and the menu teems with approachable, homey dishes starring California ingredients; pastry chef Brooke Mosley's "Everything" Plancha Bread follows suit.

Think of it as a marriage between an everything bagel and the best avocado toast you've ever had (and a fried egg, of course). It delivers texture (creamy avocado and labneh, crunchy seeds) and flavor (warming spices, piquant pickled veg) without overwhelming your palate.

Mosley bakes her own naan-like bread at the restaurant, but suggests heating naan in a pan with garlic and oil in a pinch. Mornings never tasted so good.

*Recipe has not been tested by Tasting Table Test Kitchen

Recipe adapted from Brooke Mosley, Outerlands, San Francisco, for California Avocados

"Everything" Plancha Bread
5 from 48 ratings
Discover a magical take on avocado toast from Outerland's, San Francisco.
Prep Time
Cook Time
Total time: 0 minutes
  • 2 ripe, Fresh California Avocados--peeled, seeded and mashed
  • 1 lemon, for juicing
  • 1¼ teaspoons salt, divided
  • 2 teaspoons garlic oil
  • 2 Persian cucumbers, sliced into thin rounds
  • 1 tablespoon dill
  • Olive oil
  • 4 good eggs
  • 1½ cup thick yogurt, strained for 24 hours in cheesecloth (Mosley uses a local goat variety, but any thick, tangy Greek-like yogurt will do)
  • 4 pieces naan (or flatbread)
  • Sea salt and black pepper, to taste
Optional Ingredients
  • Sprouts, for garnish (optional)
  1. In a small bowl, mash the California Avocados with the juice of ½ the lemon, 1 teaspoon of the salt and the garlic oil. In another small bowl, mix the cucumber, dill, remaining ¼ teaspoon of salt and a squeeze of lemon juice.
  2. Heat a glug of olive oil in a pan set to medium heat until the oil shimmers, then fry the eggs until the whites are set, approximately 3 minutes. To serve, layer the yogurt atop each piece of the naan, then the avocado mixture, cucumber salad and a fried egg. Garnish with sprouts and season with sea salt and pepper, then serve.
Calories per Serving 623
Total Fat 34.6 g
Saturated Fat 7.6 g
Trans Fat 0.1 g
Cholesterol 171.9 mg
Total Carbohydrates 62.7 g
Dietary Fiber 9.7 g
Total Sugars 9.4 g
Sodium 917.1 mg
Protein 20.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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