Jammy Egg Avocado Toast
This jammy egg avocado toast offers a hearty and fulfilling way to kick off your day. Creamy avocado complements the bright notes of pesto, while a jammy egg adds a luscious, runny yolk that brings it all together.
Equipment
- Small pot
- Toaster or skillet
- Mixing Bowl
Ingredients
Ingredients
- 2 slices Sturdy bread
- 1 pc Ripe avocado
- 2 pcs Eggs for jammy eggs
- 30 g Pesto to taste
- 15 ml Olive oil for brushing and drizzling
- 1 ml Lemon or lime juice to taste
- 1 pinch Salt to taste
- 1 pinch Black pepper to taste
Instructions
- Start by filling a small pot with water and bringing it to a rolling boil. Gently place the eggs into the water and boil them for 6 minutes. Immediately transfer the eggs to an ice bath for 5 minutes to stop the cooking process. Peel them carefully and set aside.
- While the eggs are chilling, toast your bread until it’s deeply golden and crisp at the edges. Brush each slice gently with olive oil before toasting for extra flavor.
- Mash the avocado with a squeeze of lemon juice and a pinch of salt until it’s smooth but still a bit chunky. Spread this mix on the warm toast, then place the peeled jammy eggs on top.
- Add a generous spoonful of pesto, letting it blend with the avocado. Finish with a sprinkle of cracked black pepper and a light drizzle of olive oil.
- Top it all off with a sprinkle of flaky sea salt or chili flakes for heat. Serve open-faced on a warm plate with a lemon wedge.
Notes
Tip: Avoid overcooking the eggs to keep the yolk soft, and make sure to season the avocado mash well for the best flavor.