Perfect Avocado Toast with Jammy Eggs & Herbs
Creamy avocado toast topped with jammy eggs and fresh herbs for a nourishing, flavorful breakfast or brunch.
Equipment
- Small pot
- Mixing bowl
- Toaster
- Knife
Ingredients
Toast Base
- 2 slices sourdough bread thick-cut
- 1 ripe avocado
- 2 eggs large
- 1 tbsp olive oil
- 1 tbsp lemon juice
- salt to taste
- black pepper to taste
- fresh herbs parsley, chives, dill
Instructions
- Bring a small pot of water to a gentle boil. Add vinegar.
- Lower eggs into water and boil for 6½–7 minutes.
- Transfer eggs to ice bath. Cool and peel.
- Toast bread until golden and crisp.
- Mash avocado with olive oil, lemon juice, salt, and pepper.
- Spread avocado on toast. Top with halved eggs.
- Finish with herbs, pepper, and olive oil. Serve.
Notes
Use very fresh eggs for easiest peeling and best jammy centers.