Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 large eggs
- 1 ripe avocado (about 200 g), pitted and peeled
- 2 thick slices sourdough bread (about 2 oz / 55 g each)
- 2 tsp extra-virgin olive oil (or 2 tsp unsalted butter), for toasting
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 1/4 tsp kosher salt, plus more to taste
- 1/4 tsp red pepper flakes, plus more to taste
- 1/4 tsp flaky salt (such as Maldon), to finish
- Ice and water (for an ice bath)
Do This
- 1) Bring a small pot of water to a rolling boil; set up an ice bath.
- 2) Gently lower in eggs; boil exactly 7 minutes 30 seconds for jammy yolks.
- 3) Ice-bath eggs for 2 minutes; peel and slice.
- 4) Toast sourdough in a skillet with olive oil over medium heat, 3 minutes per side.
- 5) Smash avocado with lemon juice, lemon zest, and kosher salt.
- 6) Pile avocado onto toast; top with sliced eggs.
- 7) Finish with red pepper flakes and flaky salt; serve right away.
Why You’ll Love This Recipe
- Fast, filling, and feel-good: crisp toast, creamy avocado, and rich eggs in 20 minutes.
- Jammy eggs make it feel special without any complicated technique.
- Lemon zest and chili flakes brighten everything and keep each bite interesting.
- Easy to scale up for brunch, and easy to customize with what you have.
Grocery List
- Produce: 1 ripe avocado, 1 lemon
- Dairy: 2 large eggs, unsalted butter (optional, for toasting)
- Pantry: sourdough bread, extra-virgin olive oil, kosher salt, flaky salt, red pepper flakes
Full Ingredients
For the jammy eggs
- 2 large eggs, cold from the fridge is fine
- Water, for boiling
- 1 medium bowl ice + cold water, for an ice bath
For the avocado smash
- 1 ripe avocado (about 200 g), pitted and peeled
- 1 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest (from about 1/2 medium lemon)
- 1/4 tsp kosher salt, plus more to taste
For the toast and toppings
- 2 thick slices sourdough bread (about 2 oz / 55 g each)
- 2 tsp extra-virgin olive oil (or 2 tsp unsalted butter), for toasting
- 1/4 tsp red pepper flakes, plus more to taste
- 1/4 tsp flaky salt (such as Maldon), to finish
Step-by-Step Instructions
Step 1: Boil water and set up an ice bath
Fill a small saucepan with enough water to cover the eggs by at least 1 inch. Bring it to a rolling boil over high heat.
While the water heats, fill a medium bowl with ice and cold water. This stops the cooking quickly, which is the key to a truly jammy yolk (set whites, creamy center).
Step 2: Cook the eggs for jammy yolks
Once the water is at a rolling boil, use a slotted spoon to gently lower in the eggs (this helps prevent cracking).
Start a timer immediately and boil for 7 minutes 30 seconds, maintaining a steady boil.
Step 3: Chill, peel, and slice the eggs
When the timer goes off, transfer the eggs straight into the ice bath. Chill for 2 minutes.
Tap the eggs all over to crack the shells, then peel under a thin stream of cool water if needed. Slice each egg in half lengthwise, or into 1/2-inch slices for more coverage across the toast.
Step 4: Toast the sourdough until crisp and golden
Heat a skillet over medium heat. Add 2 tsp olive oil (or 2 tsp butter) and let it warm for about 30 seconds.
Add the sourdough and toast for 3 minutes per side, pressing lightly with a spatula to encourage even browning. You want a crisp surface and sturdy structure so it can hold the avocado and eggs without getting soggy.
Step 5: Smash the avocado with lemon and salt
In a bowl, add the avocado flesh. Add 1 tbsp lemon juice, 1 tsp lemon zest, and 1/4 tsp kosher salt.
Use a fork to smash to your preferred texture: chunky for more bite, smoother for a creamier spread. Taste and add a pinch more kosher salt if needed.
Step 6: Assemble the avocado toast
Divide the smashed avocado between the two pieces of warm toast, piling it on thickly and spreading it to the edges.
Top each toast with the sliced jammy egg. If any yolk smears into the avocado, that is exactly what you want.
Step 7: Finish with chili flakes, lemony aroma, and flaky salt
Sprinkle each toast with red pepper flakes (start with about 1/8 tsp per toast and go up from there).
Finish with a generous pinch of flaky salt (about 1/8 tsp per toast) right before serving. This final salt adds crunch and makes the flavors pop.
Pro Tips
- For clean egg slices: Use a very sharp knife and wipe it between cuts. Jammy yolks like to cling.
- Don’t skip the ice bath: Even 2 minutes prevents carryover cooking and makes peeling easier.
- Pick the right avocado: It should give slightly when pressed, like a ripe peach. If it’s hard, it won’t mash well; if it’s very soft, it can taste overly fatty.
- Zest before you juice: It’s much easier to zest a whole lemon than a squeezed one. A microplane gives the best fine zest.
- Make the toast sturdy: Thick-cut sourdough and a well-toasted surface keep everything crisp longer.
Variations
- Everything-seasoned: Add 1/2 tsp everything bagel seasoning to the avocado along with the lemon and salt.
- Herby upgrade: Finish with 1 tbsp chopped fresh chives, dill, or parsley for a fresh, brunchy feel.
- Extra protein: Add a thin layer (about 2 tbsp) of plain Greek yogurt or cottage cheese under the avocado for a tangy, high-protein base.
Storage & Make-Ahead
This is best eaten immediately while the toast is crisp and the eggs are just cooked. If you want to prep ahead, you can soft-boil the eggs up to 2 days in advance: cool completely, store unpeeled in the refrigerator, then peel and slice right before serving. The avocado mixture can be made up to 2 hours ahead; press plastic wrap directly onto the surface to limit browning, then re-stir and taste for salt before spreading.
Nutrition (per serving)
Approximate, per serving (1 toast): 420 calories, 18 g protein, 34 g carbs, 24 g fat, 10 g fiber, 650 mg sodium. Values vary by bread size and exact avocado.
