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
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 15 min
- Total Time
- 35 min
The Story Behind This Recipe
The first time I made avocado toast with jammy eggs I was cooking for people who had already eaten, so nobody was watching too closely. That is usually when a recipe gets good — no pressure, just curiosity and whatever was on the counter.
I have made it for a quiet Tuesday and for a table full of people, and it behaves the same either way, which is the highest compliment I give a recipe.
Read it through once before you turn on the heat and get everything measured first. That habit does more for a weeknight than any gadget I own.
Variation Ideas
- Swap in whole wheat flour for part of the white for more body.
- Top with fruit and yogurt instead of syrup.
- Double the batch and freeze portions for busy weekdays.
Ingredient Substitutions
- Eggs
- A flax egg (1 tbsp ground flax + 3 tbsp water) in baked goods
- Fresh herbs
- A third as much dried, crushed between your palms first
- Lemon juice
- Lime juice, or a splash of white wine vinegar
- Olive oil
- Avocado oil, especially anywhere the heat runs high
Frequently Asked Questions
How long will this last?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
What is the best way to reheat it?
Warm it gently — covered at 300°F or over low heat on the stove with a splash of liquid — until just heated through. Fast, high heat is what dries leftovers out.
Can I make it ahead?
Yes. Prep and refrigerate the components up to a day ahead, then combine and finish just before serving so nothing loses its texture.
It tastes flat — what should I do?
Salt and acid, in that order. A pinch more salt then a squeeze of lemon or splash of vinegar will usually sharpen everything back into focus.
Tools For This Recipe
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What to Serve With Avocado Toast with Jammy Eggs
Recipe Card
Avocado Toast with Jammy Eggs
By Marguerite Hale
- Course
- Breakfast
- Cuisine
- American
- Prep Time
- 20 min
- Cook Time
- 15 min
- Total Time
- 35 min
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.
Nutrition
Estimated per serving (2 servings per recipe).
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