Jammy Egg Avocado and Pesto Breakfast Toast
This breakfast toast is quick, tasty, and super flexible. The creamy avocado pairs perfectly with a toasted base, while the runny yolk of jammy eggs adds a rich texture. It satisfies cravings for protein, healthy fats, and fiber.
Equipment
- Pot
- Ice bath
- Toaster
- Mixing Bowl
Ingredients
Ingredients
- 2 slices Hearty bread for toasting
- 1 pc Avocado ripe, for mashing
- 2 pcs Eggs for jammy yolk
- 15 ml Olive oil for drizzling
- 1 pinch Salt to taste
- 1 pinch Pepper to taste
- 5 g Chili flakes optional, for garnish
Instructions
- Bring a pot of water to a gentle simmer. Carefully lower the eggs into the water and cook for 6–7 minutes.
- Transfer the eggs to an ice bath for 1–2 minutes to halt cooking. Peel the eggs gently.
- While the eggs are cooling, toast the bread until it's crisp.
- Mash the avocado with a pinch of salt and a squeeze of lemon for flavor.
- Spread the mashed avocado on the toasted bread and top with the jammy egg halves. Season with salt, pepper, and drizzle with olive oil.
- Optionally, garnish with chili flakes before serving.
Notes
Tip: Use eggs that are close to room temperature for best results.