This jammy eggs on avocado toast recipe is exactly what you need for a quick, simple, and nourishing breakfast recipe that levels up your typical eggs and toast. This recipe comes together in 15 minutes, but if you already have jammy eggs on hand, you only need five minutes! Perfect for busy parents and working professionals.
The first time I made a jammy egg (aka a soft-boiled egg with a jammy, not runny yolk) on toast, I was instantly hooked—and years later, I’m still obsessed. My go-to way to to make it is on the best piece of sourdough toast I can find, with a little extra magic: mashed avocado, everything but the bagel seasoning, chili crisp, and microgreens. Basically, everything bagel avocado toast as a starting point, then take it up a level.
The combination of creamy avocado, rich jammy egg, crunchy seasoning, and just a little bit of heat is what makes this combo. Plus, this jammy eggs and toast recipe is quick, filling, and so dang tasty, whether you’re making it for breakfast, lunch alongside some fresh cherry tomato soup, or even a snack (sometimes I eat it before bed and call it dessert…). And the best part? If you prep extra eggs, tomorrow’s breakfast is already halfway done!
Key Ingredients & Notes
- Eggs - I'll walk through a fool-proof way to make jammy eggs on the stovetop, but if you already have some made, this recipe will only take you five minutes. If you're making them along with me here, we'll make extras so you have them on hand. If you ever want to switch it up or have even less time, I have some soft scrambled eggs with red chilies that would be perfect here.
- Bread - Go for the highest quality bread you can find! I always buy locally made sourdough, but a seedy or textured store bought bread would work really well.
- Flavor bombs - We'll add everything but the bagel seasoning and chili crisp for a double layer of extra flavor and texture. These ingredients are what level up a basic egg and avocado toast!
Please see recipe card for quantities.
Let's Make This Toast
Step 1
Fill a medium pot with enough water to cover eggs by an inch. Bring that water to a rolling boil (those bubbles should be rolling). Gently lower the eggs into the pot and set a timer for 7.5 minutes. Fill a large bowl with ice and water. As soon as the timer goes off, use a slotted spoon to transfer eggs to the bowl of ice water.
Step 2
While eggs are boiling, you can bread your avocado mash. I like to mash it on a separate cutting board or plate instead of directly on the toast.
Step 3
Assemble! Pop your toast in the toaster, and meanwhile peel 1-2 of the jammy boiled eggs and cut into segments or slices. Once toast is done, layer with avocado mash, everything but the bagel seasoning, egg, chili crisp, and microgreens. I like to add freshly cracked black pepper as well. Devour!
Serving Tip: I'm a firm believer that eggs and toast is not just breakfast food! I love eating this toast alongside some tomato peach gazpacho or kale Caesar salad for an easy work-from-home lunch with vegetarian protein.
Sustainability Tips
- Sourdough bread. If can't use up the bread you bought for this recipe, don't let it go to waste! Make homemade sourdough croutons or cut into cubes to bake into a vegetarian breakfast strata. If you don't have time to prep either of these, simply freeze it as is, and thaw it out a later date for French toast, croutons, or strata.
- Avocado. Avocados are at optimal ripeness when they are dark green in color, and give slightly when pressed with your thumb. If they smoosh super easily, they are overripe. To slow down ripening, check your avocados each day. Once they are ripe, transfer them to the fridge to slow the ripening and maintain freshness. Store half-used avocados without plastic using an avocado hugger (affiliate link)!
Jammy Egg Toast FAQs
If you have protein goals, use two eggs (instead of one), and try adding a layer of cottage cheese between the avocado and eggs. You can also sprinkle hemp seeds on top, or use a bagel instead of bread.
Make sure that your water is at a rolling boil when you put the eggs in, and allow that boil to keep rolling uncovered while they cook. Also, it helps to have your timer ready to go as soon as the eggs are in, and your ice bath ready for the eggs as soon as they timer goes off. That way, you're truly boiling the eggs for 7.5 minutes! That said, it doesn't need to be perfect - slightly more than 7.5 minutes will still be pretty jammy, getting harder the longer the eggs cook.
More Easy Breakfast Recipes
Once your jammy eggs are used up, you can try one of these easy and healthy breakfast recipes!
Did you make these jammy eggs on toast? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!
📖 Recipe
Next-Level Jammy Egg on Avocado Toast
- Total Time: 15 minutes
- Yield: 1 1x
Description
This simple jammy egg on avocado toast recipe is so delicious and perfect for busy mornings. In 15 minutes or less you get a flavorful, hearty breakfast that can easily be doubled to serve two!
Ingredients
- 4 large eggs
- Water to boil (enough to cover eggs by 1 inch)
- 1 piece of sourdough bread (or good quality, seeded or whole grain bread)
- ½ avocado
- ½ teaspoon everything but the bagel seasoning
- Chili crisp
- Microgreens
- Salt + pepper
Instructions
- Make jammy eggs. Fill a pot with enough water to cover a single layer of four eggs. Bring the water to a rolling boil, then very carefully set eggs on the bottom using a tongs or slotted spoon. Immediately start a timer for 7.5 minutes and boil uncovered (don't reduce heat; let rapid boil continue). Meanwhile, fill a medium-large bowl with ice and water. After 7.5 minutes is up, immediately transfer eggs to ice bath for a couple minutes.
- Make toast. Toast bread in a toaster or in a pan on the stove until lightly golden brown. Meanwhile, mash avocado onto a cutting board or plate. Once bread is toasted, top with avocado mash and bit of salt, pepper, and everything but the bagel seasoning. Peel 1-2 jammy eggs and slice or cut into quarters, then top the toast. Add desired amount of chili crisp, more salt + pepper to taste, and finish off with microgreens. Devour!
Notes
- Nutrition. Note, nutrition info is calculated with two boiled eggs, as this is often how I eat this recipe for extra protein. That said, my partner typically sticks with one egg. It's up to you! As always, the nutrition calculation is just an estimate.
- Pressure cooker boiled eggs. To boil eggs in your pressure cooker (5-6.5 quart size), place the eggs in the pressure cooking pot with 1 cup of water. Set it to high pressure for 4 minutes, and press start. Once the 4 minutes is up, immediately quick release the pressure and plunge eggs into an ice bath to cool for several minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop, toaster
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 338
- Sugar: 1.9 g
- Sodium: 318.4 mg
- Fat: 20.7 g
- Carbohydrates: 21.3 g
- Fiber: 5.2 g
- Protein: 16.9 g
- Cholesterol: 372 mg
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