Jammy Egg & Avocado Crunch Toast 🥑🍳

Creamy smashed avocado, crispy golden toast, and soft-boiled jammy eggs with rich runny yolks—this bad boy is messy in the absolute best way.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

1 large thick slice sourdough or rustic bread

1 large ripe avocado

2 large eggs

1 tsp fresh lemon juice

¼ tsp salt

¼ tsp freshly cracked black pepper

½ tsp dried oregano or Italian herbs

½ tsp sesame seeds

1 tsp olive oil, optional

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Get the eggs jammy: Bring a small pot of water to a gentle boil. Carefully lower in the eggs and cook for 6½–7 minutes.

Cool ’em fast: Transfer the eggs straight into ice water for 2–3 minutes. Peel gently so the soft centers stay intact.

Toast the bread: Toast the sourdough until deeply golden with crisp, slightly charred edges.

Smash that avocado: Mash the avocado roughly with lemon juice and salt. Keep plenty of chunky pieces instead of making it totally smooth.

Build the toast: Spread a thick, rustic layer of avocado over the entire slice of toasted bread.

Add the eggs: Tear or roughly cut the soft-boiled eggs into chunky pieces and pile them generously over the avocado. Let some of that gorgeous orange-golden yolk spill naturally across the toast.

Finish it off: Sprinkle with cracked black pepper, oregano, sesame seeds, and an optional tiny drizzle of olive oil. Serve right away while the toast is crunchy and those yolks are still creamy.

Prep Time: 5 minutes | Cooking Time: 8 minutes | Total Time: 13 minutes

Kcal: ~490 | Servings: 1