Avocado Toast with Jammy Eggs
On those days when you truly cannot be bothered to cook or are short on time, there is avocado toast with jammy eggs to the rescue. This quick, filling dish can easily slide into breakfast, lunch or even dinner, paired with a side of dressed greens.
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- Prep time
- 6 min
- Cook time
- 14 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large eggs
- 1 medium avocado, halved, peeled and pitted
- 2 slices whole-grain bread, toasted
- 1/4 teaspoon salt, divided
- 1/4 teaspoon ground pepper, divided
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon crushed red pepper
Instructions
- 1
Bring a small saucepan of water to a boil over high heat and set a medium bowl of ice water next to the stove. Gently lower eggs into the boiling water with a spoon; reduce heat as needed to maintain a steady simmer. Simmer, gently stirring occasionally, for 7 minutes. Transfer the eggs to the ice bath; let stand for 2 minutes. Drain the eggs and set aside.
- 2
Place avocado halves, cut-sides down, on a cutting board. Slice each half lengthwise into about 1/4-inch-thick slices. Use your palm to gently press each half down and to the side to flatten and fan out the slices. Carefully transfer the shingled avocado slices onto toast, placing 1 avocado half onto each slice of toast. Sprinkle with 1/8 teaspoon each salt and pepper.
- 3
Carefully tap and roll the eggs on a cutting board, pressing down gently to crack the shells. Peel the eggs, discarding the shells; cut each egg lengthwise into quarters. Place 1 quartered egg on top of each piece of avocado toast. Sprinkle with remaining 1/8 teaspoon each salt and pepper. Drizzle with oil and sprinkle with crushed red pepper. Additional reporting by Carrie Myers, M.S. and Linda Frahm