Spring Avocado Toast Recipe: Teri of nocrumbsleft


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Spring Avocado Toast Recipe: Teri of nocrumbsleft

May 25, 2021
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Spring Avocado Toast Recipe: Teri of nocrumbsleft

This Spring Avocado Toast recipe from our friend Teri Turner of nocrumbsleft is simple, delicious, and loaded with fresh flavor – just like all of her food! Read more for some of Teri’s favorite CA GROWN goodness and to get the toast recipe + her homemade mayonnaise recipe too!

from Teri:

avocado toast recipe by nocrumbsleft with fried egg and olive oilAs a vegetable-forward cook, I love having a great variety of beautiful in-season California produce in my kitchen. It brings me so much inspiration, joy, and excitement to cook with such wonderful CA Grown food.

I always say, most people go to California for the wine, but I go for the produce. There’s nothing I love more than cooking with and enjoying California Grown produce. As a food blogger and recipe creator, I think it’s crucial to know where our food comes from, and I love knowing my food is California Grown.

It means a lot to me that my food is coming from the incredible California farmers and farmworkers who work tirelessly year-round to make sure we have delicious produce available to us. I am so grateful for all that they do, and I am thrilled to support them, knowing that they are farming sustainably and with integrity. Not to mention, the produce is just truly fabulous.

Here are a few of my favorite recipes made with California’s fabulous bounty – and scroll down for the toast recipe!

cherry tomatoes marinated in olive oil and herbs

Tomato Confit


This easy Tomato Confit is a delicious way to preserve fresh summer tomato flavor, plus it’s super versatile. Use it as a soup or sauce base, a salad dressing, toss it with pasta, or mix it into mayo or guacamole for a condiment with tomato kick. A jar of homemade Tomato Confit is also a fabulous gift.

Greek Inspired Fries with Tzatziki


These homemade Greek-inspired fries are a must-make meal. They are so delicious, and packed with wonderful fresh ingredients. The whole meal feel so indulgent. Best of all, it’s filled with lovely California vegetables!

Grilled Cheese with Sweet & Savory Caramelized Onions

My Sweet + Savory Caramelized Onions “Magic Elixir” in a Grilled Cheese sandwich! What’s not to love!?! You may not know, but I am quite the professional sandwich maker. In addition to the sandwich recipe, I share tips and tricks to perfecting your grilled cheese.

Easy Cherry Cobbler


I’m a girl that is simply smitten with cherries. I couldn’t be more excited to share this gluten-free Cherry Cobbler recipe with you. It is so delicious, and I love knowing that my cherries have been basking in the California sun. It just feels so healthful and wholesome. 

You can pick up Teri Turner’s No Crumbs Left: Recipes for Everyday Food Made Marvelous cookbook at your favorite book store. And now you can whip up her delicious Avocado Toast recipe at home too, complete with a smear of homemade mayo made with California Extra Virgin Olive Oil!

Teri’s California Grown Avocado Toast Recipe

This Spring Avocado Toast recipe from our friend Teri Turner of nocrumbsleft is simple, delicious, and loaded with fresh California flavor.
Course Breakfast, Main Course
Cuisine American
Keyword avocado, breakfast, eggs, toast
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 servings
Calories 406kcal
Author Teri Turner


  • 2 large eggs
  • 2 slices bread I used gluten free
  • Homemade Mayonnaise recipe below
  • 1 large avocado sliced, divided
  • 1/2 cup cherry tomatoes sliced in half, divided
  • 1 cup arugula divided
  • Marinated Red Onions or pickled onions
  • Kosher salt to taste
  • 1/2 lemon
  • 4 tablespoons or more sheep’s milk feta divided
  • 1-2 tablespoons California extra virgin olive oil for drizzling


For Jammy Eggs:

  • Fill a small saucepan with water and bring to a gentle boil over medium-high heat. Prepare a small bowl of ice water.
  • Gently place the eggs in the boiling water and boil for for 7 1/2 minutes, adjusting the heat as necessary to prevent the water from boiling too rapidly and cracking the eggs. Remove the eggs using a slotted spoon and transfer them to the bowl of ice water for 30 seconds. Remove from the cold water, peel and slice them in half, working quickly as they continue to cook in their shells. Set aside.

For the Spring Toast:

  • Toast the slices of bread.
  • Spread a generous amount of the Homemade Mayonnaise over each slice. Divide the sliced avocado between the slices. Layer the cherry tomatoes over the avocado slices.
  • In a small bowl, place the arugula with a drizzle of the Marinated Red Onion oil or olive oil, toss to coat completely. Layer the arugula over the cherry tomatoes. Season the toasts with salt and a squeeze of lemon juice, to taste. Sprinkle 2 or more tablespoons of crumbled feta over each toast, and place one Jammy Egg on top of each.
  • Finish the toasts with some Marinated Red Onions or pickled onions and a drizzle of extra virgin olive oil.


Enjoy paired with a California sparkling wine!


Calories: 406kcal | Carbohydrates: 29g | Protein: 16g | Fat: 27g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 602mg | Potassium: 776mg | Fiber: 9g | Sugar: 6g | Vitamin A: 954IU | Vitamin C: 34mg | Calcium: 270mg | Iron: 3mg

nocrumbsleft’s Homemade Mayonnaise

Homemade Mayonnaise is truly delicious, and this recipe from Teri of nocrumbsleft is naturally sweetened, making it healthy too! Paleo | Keto | Gluten-Free | Whole30
Course Dressing
Cuisine American
Keyword dressing, prune
Prep Time 5 minutes
Cook Time 5 minutes
Soaking time 10 minutes
Servings 2 cups
Calories 1525kcal
Author Teri Turner


  • 2 California prunes
  • 2 large eggs
  • 1 ½ cups California Extra Virgin Olive Oil choose oil from olive varieties that are light in flavor, like Arbequina or Arbosana
  • ½ teaspoon dry mustard
  • ¼ teaspoon kosher salt or more to taste
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons apple cider vinegar


  • In a small bowl, place the prunes and pour hot water to cover completely. Let them soak until they’re rehydrated and softened, about 10 minutes.
  • Remove the prunes from the water, then finely chop them. Use the side of a chef’s knife or the back of a large spoon to mash the prunes until broken down into a paste. Set aside.
  • Place the eggs in a wide-mouth, quart mason jar. Using an immersion blender, blend from the bottom while slowly pouring in the oil, until completely emulsified.
  • Add the dry mustard, salt, and pepper, blending until combined.
  • Once combined, add the apple cider vinegar and the prunes and blend again to mix well. taste for seasoning and adjust if needed.
  • Cover and refrigerate; can be used for up to 5 days.


Store in a sealed container in the refrigerator for up to 5 days.


Calories: 1525kcal | Carbohydrates: 7g | Protein: 6g | Fat: 166g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 357mg | Potassium: 150mg | Fiber: 1g | Sugar: 4g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg

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