Hosting Easter brunch recipe for 10 folks doesn’t have to turn your kitchen into a war zone. I’ve done this DIY (Do It Yourself) avocado toast bar a bunch of times—it’s basically a make-ahead dream where everyone piles on their own toppings like smashed avocado, smoked salmon, or eggs. Super interactive and zero stress.
Quick Stats of Avocado Toast Easter Brunch Recipe
Why Avocado Toast Bar for Easter Brunch
Look, people go nuts for anything where they build their own food. This setup turns a regular Easter brunch recipe into a party—kids piling on bacon, adults doing fancy salmon. It’s dead simple for 10-12 guests and slides right into those “10 Easter brunch recipes” people Google. I always pair it with cheap mimosas or fruit smoothies. Total crowd-pleaser.
All the Stuff You'll Need (Ingredients)
The Base Stuff:
- 2 loaves artisan bread—sourdough, multigrain, whatever’s good—sliced thick
- 6 ripe avocados (give ’em a gentle squeeze at the store)
- 3 tbsp fresh lemon juice
- Salt & pepper to taste
- 4 tbsp olive oil for brushing
Protein Options:
- 12 hard-boiled eggs, sliced up
- 1 lb smoked salmon, sliced thin
- 8 strips bacon, cooked crispy and crumbled
- 1 cup feta, crumbled
- ½ cup goat cheese, softened a bit
Veggie Pile-Ons:
- 2 cups cherry tomatoes, cut in half
- 1 cucumber, sliced thin
- 1 red onion, sliced paper-thin (soak in water if it’s too sharp for you)
- 1 bunch radishes, sliced
- 2 cups arugula or microgreens
- 1 cup roasted red peppers, sliced
Fun Garnishes:
- Everything bagel seasoning
- Red pepper flakes
- Hemp seeds & sesame seeds
- Fresh herbs—cilantro, basil, dill, whatever’s fresh
- Balsamic glaze
- Hot sauce
- Extra olive oil for drizzling
How to Put This Together (Step-by-Step)
Step 1: Get That Bread Toasted
Fire up the oven to 400°F. Lay out your bread slices on sheets, brush both sides with olive oil. Bake 8-10 mins till they’re golden—flip halfway or you’ll end up with one side burnt like my disastrous first try. Let ’em cool a tad.
Step 2: Smash the Avocados
Halve those avos, scoop the flesh into a bowl, and mash with a fork—keep it chunky, way better texture. Stir in lemon juice, salt, pepper. Taste it! Slap plastic wrap right on the surface so it doesn’t brown on you.
Step 3: Chop Toppings
Slice up eggs, veggies, whatever—put ’em in little bowls. Proteins separate, veggies separate. Herbs on a plate, sauces in squeeze bottles. Keep it grab-and-go.
Step 4: Set Up the Bar
Dump the toast in a big basket smack in the middle. Avocado bowl front and center. Surround it with all the toppings—make it look cute for pics. Slap on some labels (allergies, you know?), spoons or tongs for each bowl, plates, napkins. Boom, set up in 15 mins before guests show.
My Go-To Combos
- Classic Me: Avocado + egg slices + everything bagel spice. Can’t go wrong.
- Mediterranean Vibes: Avo + feta + tomatoes + cukes + dill.
- Salmon Fancy: Avo + salmon + onion + capers if you got ’em + dill.
- Spicy One: Avo + bacon + jalapeños (for brave souls) + hot sauce + cilantro.
- Garden Style: Avo + arugula + radish + hemp seeds + extra lemon.
Guests love mixing it up—half the fun.
Tips To Avoid Disasters
- Smash avo right before serving or it turns brown (learned that the hard way—keep lemon juice nearby).
- Toast bread in batches so it stays crispy the whole time.
- Pick firm-ripe avocados—test squeeze at the store.
- Label everything—someone always has allergies.
- Replenish fast; salmon and bacon vanish first.
This thing saves my butt every Easter brunch for 10 people. Guests think you’re a genius, and you’re sipping coffee instead of slaving. Try it!
Worried about the calories sneaking up on ya?
Pair this toast bar with my fave low-sugar Easter cocktails—crisp, festive sips under 100 cals that won’t wreck your vibe. Click [here for Low-Sugar Easter Cocktails] and keep the brunch party going guilt-free with friends & fam! 🍹🥂
