Toast & Savory
Avocado Toast with a Jammy Egg
Crunchy toast, smashed avocado with a squeeze of lemon, and a 6½-minute egg with a golden, jammy center.
Ingredients
- 2 thick slices sourdough or seeded bread
- 1 ripe avocado
- 2 large eggs
- 1/2 lemon, juiced
- Red pepper flakes
- Flaky salt and pepper
- Olive oil, to finish
Method
- Bring a small pot of water to a gentle boil. Lower in the eggs and cook exactly 6½ minutes for jammy yolks.
- Transfer the eggs to ice water for 1 minute, then peel.
- Toast the bread until deeply golden and crisp.
- Smash the avocado with the lemon juice, a pinch of salt and a little pepper. Spread thickly on the toast.
- Halve the eggs and lay them on top. Finish with olive oil, flaky salt, pepper and red pepper flakes.
Cook's notes
- An older avocado smashes smoother; a firmer one is nicer sliced.
- Add the eggs to already-boiling water for a reliable, peelable result.
- Top with everything-bagel seasoning, feta, or quick-pickled onions.
More breakfast ideas
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Custardy in the middle, caramelized at the edges. Day-old bread is the move, and a splash of vanilla makes it sing.
Eggs
The Perfect Cheese Omelette
Soft, just-set, and folded around a melty middle. Low heat and constant motion turn three eggs into something French-bistro good.