Pin it There's something about the moment a perfectly jammy egg yolk breaks across creamy avocado that feels like a small victory in the kitchen. I discovered this loaded version on a Saturday morning when I had too many beautiful ingredients in my fridge and nowhere to go, so I piled them all onto toasted bread and found myself absolutely transfixed by the colors and textures coming together. The combination of cool, fresh vegetables against warm toast and that golden-yolked egg made breakfast feel like an occasion worth celebrating. It's become my go-to when I want something that feels both indulgent and light, and honestly, people react to this toast the way they'd react to a proper meal.
I made this for my friend Marcus on a random Tuesday, and he literally texted me the photo from his commute asking for the recipe. That reaction stuck with me because avocado toast feels so simple that people don't expect it to be genuinely impressive, yet somehow layering in that jammy egg and the brightness of fresh vegetables transforms it into something that feels intentional and thoughtful. There's a confidence that comes from serving something that looks this good but took you basically no time at all.
Ingredients
- Sourdough or multigrain bread: Two thick slices give you the structural integrity to hold all these toppings without falling apart, and toasting them until genuinely crispy makes all the difference in texture.
- Ripe avocado: This is not the time to use a rock-hard one or an overripe mushy one—look for one that yields just slightly to pressure and has that green color all the way through.
- Lime juice: A tablespoon prevents your avocado from browning and adds a brightness that keeps everything feeling fresh and summery.
- Extra-virgin olive oil: Good quality here makes a real difference since you can taste it directly, and it enriches the mashed avocado without heaviness.
- Eggs: Large eggs boiled for exactly seven minutes give you that jammy center that works like edible gold on toast.
- Cherry tomatoes: Halved so they won't roll around, and they burst slightly when you eat them, releasing their juice into every bite.
- Cucumber: Thinly sliced adds a cool crispness that plays beautifully against the warm toast and rich avocado.
- Red onion: Finely diced so it doesn't overpower, but gives you these little pockets of sharpness that make your palate wake up.
- Feta cheese: Crumbled generously for salty, tangy bites that cut through the richness perfectly.
- Radishes: Thinly sliced for a peppery crunch that most people don't expect but absolutely love once they taste it.
- Fresh cilantro or parsley: Chopped just before serving so you get that herbal brightness in every mouthful.
- Microgreens or arugula: A final flourish that adds elegance and a subtle peppery note if you use arugula.
Instructions
- Toast the bread until it's golden and crispy:
- This step is non-negotiable because soft toast will absorb the avocado moisture and turn into mush. You want that golden-brown color and a firm surface that can hold up to all your toppings without surrendering.
- Boil the eggs for jammy perfection:
- While your toast is happening, bring water to a rolling boil and gently lower in your eggs, setting a timer for exactly seven minutes—this is the sweet spot where the white is fully set but the yolk is still that gorgeous runny gold. Ice bath immediately, then peel and slice when cool enough to handle.
- Mash the avocado with intention:
- Cut your avocado in half, remove the pit, and in a small bowl mash it with lime juice, olive oil, salt, and pepper using a fork—you want it creamy but still textured with small chunks throughout. The lime juice is doing double duty here: preventing browning and balancing the richness.
- Build your toast with confidence:
- Spread that mashed avocado generously on your crispy toast, then layer in your tomatoes, cucumber, red onion, radishes, and feta so each bite has representation from every topping. The order matters slightly, so put the more delicate items on top where they won't get crushed.
- Crown it with the egg and final touches:
- Place your halved egg right in the center of each toast so the jammy yolk is visible and tempting, then sprinkle with chili flakes, fresh herbs, and a handful of microgreens. Serve immediately while the toast is still warm and the contrast between temperatures is alive.
Pin it My mom watched me make this one morning and said it looked too fancy to eat, which made me laugh because the whole point is that it's simple food that photographs like it's fancy. That moment shifted something for me about cooking—realizing that good ingredients treated with a little intention and arranged with care automatically elevate themselves, no complicated techniques required.
Timing and Rhythm
The magic of this recipe lives in doing everything simultaneously so nothing gets cold while you're finishing something else. Start boiling your eggs first, pop the bread in to toast while the water heats, then mash your avocado while both are happening so your assembly is just a quick layering operation. Once you've made this once, your hands know the rhythm and it becomes something you can pull together without thinking when you're hungry and don't want to wait.
Customization Without Apology
This recipe is genuinely a canvas rather than a rigid formula, and some of the best versions I've made came from improvising with what was actually in my kitchen. Swap the feta for crumbled goat cheese if that's what you have, use regular eggs if you can't be bothered with the boiling, add roasted seeds or nuts for extra crunch, or drizzle with hot sauce if you want heat. The avocado and jammy egg are your anchors, but everything else is negotiable, which is exactly why this has become a weekday staple in my house.
Serving and Pairing
This toast is excellent on its own, but it pairs unexpectedly well with a light white wine if you're making it for brunch, or fresh orange juice if you want to keep things bright and simple. It also works beautifully as a light dinner with a side salad, proving that breakfast food doesn't have to stay confined to mornings. The color and freshness of it make it feel like spring even in the middle of winter, which might be the real reason I keep coming back to it.
- Make it the night before a picnic and eat it cold, and somehow the toast stays crispy and all the flavors have melded together beautifully.
- Double the recipe for feeding a small group, and arrange them on a big board so everyone can admire before eating.
- If you have leftover avocado toast, eat it within the hour before the bread starts losing its crispness to the moisture.
Pin it This loaded avocado toast has somehow become the dish I make most often, which surprised me given how simple it is. There's something quietly powerful about taking a few quality ingredients and letting them speak for themselves without getting in their way.
Recipe FAQ
- → How do I get the perfect jammy egg?
Boil eggs for exactly 7 minutes, then transfer to an ice bath to stop cooking. Peeling while cooled keeps the yolk soft yet set.
- → What bread types work best for this toast?
Sourdough and multigrain breads provide a sturdy, flavorful base that crisps nicely when toasted.
- → Can I customize the toppings?
Absolutely! Add or replace vegetables and herbs based on your preference. Roasted seeds or nuts add a nice crunch.
- → Is there a way to make this dairy-free?
Omit the feta or swap it for a plant-based cheese alternative to keep it dairy-free without losing flavor.
- → What drinks pair well with this dish?
A light white wine or freshly squeezed orange juice complements the fresh and tangy flavors beautifully.