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Two slices of avocado toast topped with halved jammy eggs on a white plate on a yellow background.
Breakfast · American

Avocado Toast with a Jammy Egg

Seven minutes in boiling water is the sweet spot for an egg: the white sets all the way through and the yolk turns thick and spreadable instead of runny or chalky. Lemon and salt keep the avocado bright, and a thick slice of toast holds everything up without going soggy.

Quick facts

15 min(3 prep, 12 cook)

2 servings

  • Vegetarian
  • Dairy-free

Contains: Egg, Wheat

Step 0

Get it all out

Tick things off as they hit the counter.

  • 2 large eggs, straight from the fridge
  • 2 slices sourdough bread, about ½ inch thick
  • 1 large ripe avocado, gives a little when pressed
  • 1 tsp lemon juice, fresh or bottled
  • salt, to taste
  • black pepper, to taste
  • 1 pinch red pepper flakesoptional
  • 1 tsp extra-virgin olive oiloptional
Then

Let 'em cook

Tap Done as you go. Each step lists what goes in.

  1. 1

    Fill a small saucepan with enough water to cover the eggs by 1 inch. Bring it to a rolling boil over high heat, with big bubbles breaking all over the surface.

  2. 2

    Lower the eggs into the boiling water one at a time with a spoon. Turn the heat down to medium so the water keeps bubbling steadily, and cook for 7 minutes.

    • 2 large eggs
  3. 3

    Cut the avocado in half around the pit, twist the halves apart and remove the pit with a spoon. Scoop the flesh into a bowl, add the lemon juice and a pinch of salt, and mash with a fork until mostly smooth with a few small chunks.

    • 1 large ripe avocado
    • 1 tsp lemon juice
    • salt
  4. 4

    Toast the bread in a toaster, or in a dry skillet over medium heat for 2 to 3 minutes per side, until golden brown and crisp on the outside.

    • 2 slices sourdough bread
  5. 5

    Use the spoon to move the eggs into a bowl of cold water with a handful of ice cubes. Leave them for 2 minutes, until cool enough to hold.

    • 2 large eggs
  6. 6

    Tap each egg all over on the counter to crack the shell, then peel it under cold running water, starting from the wide end. Cut each egg in half lengthwise. The white should be fully set and the yolk thick and jammy.

    • 2 large eggs
  7. 7

    Spread the avocado evenly over the toast, all the way to the edges. Set 2 egg halves on each slice, cut side up. Sprinkle with a pinch of salt, a few grinds of black pepper and the red pepper flakes, then drizzle with the olive oil.

    • 1 large ripe avocado
    • 2 slices sourdough bread
    • 2 large eggs
    • salt
    • black pepper
    • 1 pinch red pepper flakes
    • 1 tsp extra-virgin olive oil