Avocado Toast with a Jammy Egg
This recipe first appeared on thecookyrecipes.com. SeeMeCook added nutrition.
Read the original recipeImported by Tara Farrar on SeeMeCook
A simple and satisfying breakfast featuring creamy smashed avocado on toasted bread, topped with a perfectly soft-boiled jammy egg and a hint of spice.
- Time
- 12 minutes
- Equipment
- Stovetop
- Good for
- Breakfast, lunch, or dinner
- Cuisine
- American
- Contains
- Gluten and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Bring a small pot of water to a boil. Carefully lower the eggs into the water using a slotted spoon.
Boil the eggs for exactly 6 and a half to 7 minutes for a jammy yolk. Immediately transfer them to an ice bath to stop the cooking process.
While the eggs cool, toast the bread slices until golden and crisp.
In a small bowl, mash the avocado with lemon juice, salt, and pepper until it reaches your desired consistency.
Spread the smashed avocado evenly over the toasted bread slices.
Gently peel the cooled eggs and cut them in half. Place one egg (two halves) onto each slice of toast.
Garnish with red pepper flakes and an extra pinch of salt and pepper if desired. Serve immediately.
Notes
For the best results, use a high-quality sourdough bread. If you prefer a firmer yolk, cook the eggs for 8-9 minutes.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 333
- Protein
- 12 g
- Carbs
- 27 g
- Fat
- 21 g
- Fiber
- 9 g
Where the calories come from
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