Avocado Toast with Jammy Eggs
Good toasted bread, avocado mashed with lemon and salt, and eggs boiled just long enough to leave the yolks jammy. It is the breakfast I make for myself most mornings, and the small details are what make it worth writing down.
- Course
- Breakfast
- Time
- 15 min
- Servings
- 2
Cooking Notes
- Toast the bread until it is firm enough to support the avocado and egg without going limp. A sturdy crisp surface matters more here than very dark color.
- Cool the cooked eggs just enough to stop carryover cooking, then peel carefully. A jammy yolk has a narrow window between runny and fully set, so timing matters.
- Mash and season the avocado immediately before assembling. Avocado darkens quickly once exposed to air, and fresh seasoning tastes brighter than a spread prepared far in advance.
Recipe Card
Avocado Toast with Jammy Eggs
By Gabriella
- Category
- Breakfast
- Total Time
- 15 min
- Difficulty
- Easy
Ingredients
- 4 large eggs
- 4 slices seeded whole-grain bread
- 2 ripe avocados
- 1 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- Flaky sea salt and cracked black pepper
- Red pepper flakes, to taste
- 2 tbsp fresh dill or chives, chopped
Instructions
- 1
Lower the eggs into boiling water and cook exactly 7 minutes, then move them straight to an ice bath so the yolks stay soft.
- 2
Toast the bread until it is firm enough to hold everything without bending, and drizzle each slice with olive oil.
- 3
Mash the avocado with the lemon juice and a good pinch of flaky salt, leaving it a little chunky.
- 4
Spread the avocado over the toast, peel and halve the eggs, and set them on top.
- 5
Finish with more salt, plenty of black pepper, red pepper flakes, and a shower of fresh herbs.
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