Ingredients
Scale
- 2 large eggs, room temperature
- 1 ripe avocado, mashed
- 2 slices sourdough bread (or whole-grain bread)
- 1–2 tbsp chili crunch
- ½ tsp fresh lemon juice
- Pinch of flaky sea salt
- Freshly ground black pepper, to taste
- Optional garnishes: microgreens, sesame seeds, fresh herbs
Instructions
- Boil the Eggs: Bring enough water to a gentle boil in a medium pot. Carefully lower eggs into the water and cook for exactly 7 minutes. Transfer to an ice bath for 2–3 minutes, then peel gently.
- Toast the Bread: While the eggs are cooling, toast the bread slices to your preferred crispness.
- Prepare the Avocado Spread: In a small bowl, mash the avocado and mix in lemon juice, salt, and black pepper. Adjust seasoning to taste.
- Assemble the Toast: Spread the mashed avocado over each slice of toast. Halve the jammy eggs and place on top of the avocado.
- Add the Heat: Spoon ½–1 tbsp of chili crunch over each toast.
- Garnish and Serve: Sprinkle with flaky salt, extra pepper, and optional garnishes. Serve immediately.
Notes
For the best taste, use pasture-raised eggs and choose avocados that yield slightly when pressed.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Boiling and Toasting
- Cuisine: Modern American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 370mg
Keywords: avocado toast, breakfast, jammy eggs, chili crunch, healthy