Save There's something about the moment when you crack an egg into barely simmering water that makes you feel like you're actually cooking. I'd been making the same boring avocado toast for months until a friend casually mentioned boiling eggs for exactly seven minutes, and suddenly everything changed. That jammy yolk, still warm and runny in the center, transformed the whole thing from a quick breakfast into something I actually looked forward to making. Now it's become my go-to when I want something that feels special but doesn't require much effort.
I made this for my roommate on a lazy Sunday morning, and she ate it so fast she barely looked up from her plate. When someone devours your cooking without saying a word, you know you've done something right. Now whenever I mention breakfast plans, she hints pretty obviously that this should be on the menu.
Ingredients
- Sourdough or multigrain bread (2 large slices): The structure matters here—you need something sturdy enough to hold the weight of toppings without getting soggy, and a good char on the surface gives you that textural contrast.
- Ripe avocado (1): Check for that slight give when you squeeze it gently, and use it the same day you buy it if you can, because the window between perfect and brown is surprisingly short.
- Lime juice (1 small lime): This keeps the avocado from turning brown and adds a brightness that makes everything taste fresher.
- Extra-virgin olive oil (1 tbsp): Good quality oil makes a noticeable difference here since it's not being cooked, so don't skip on this one.
- Salt and black pepper: Season the avocado mixture generously before you spread it, because it won't taste right if you add salt only at the end.
- Large eggs (2): Room temperature eggs actually cook more evenly than cold ones straight from the fridge.
- Cherry tomatoes (½ cup, halved): They add bursts of sweetness and acidity that balance the creaminess of everything else.
- Cucumber (¼ cup, thinly sliced): The fresh, watery crunch is essential for texture, so don't skip it even if you think you don't like cucumber.
- Red onion (2 tbsp, finely diced): Raw red onion has a sharpness that wakes up your palate, but if that's too intense for you early in the morning, soak the diced pieces in cold water for five minutes first.
- Feta cheese (2 tbsp, crumbled): The saltiness and tang are the secret to making this feel sophisticated without being complicated.
- Radishes (2 tbsp, thinly sliced): They add a peppery bite and that satisfying crunch that keeps things interesting.
- Fresh cilantro or parsley (1 tbsp, chopped): Use whichever one you naturally reach for, and add it just before serving so it doesn't wilt.
- Red chili flakes (½ tsp, optional): Even a tiny pinch adds warmth without making it actually spicy.
- Microgreens or arugula: These finish the dish with a fresh, slightly peppery note and make it look like you put real thought into it.
Instructions
- Get your toast ready:
- Pop your bread into the toaster and set it for a darker shade than you normally would—you want it golden brown and crispy enough to hold up under the weight of everything you're about to pile on top.
- Start the eggs:
- While the bread is toasting, fill a small saucepan with water and bring it to a gentle boil. Carefully lower in your eggs with a spoon and set a timer for exactly seven minutes. The precision here is what gives you that runny yolk you're after.
- Cool the eggs:
- When the timer goes off, immediately transfer the eggs to an ice bath to stop them from cooking. This is where most people skip a step and regret it immediately.
- Make the avocado mixture:
- While the eggs are cooling, scoop your avocado into a bowl and mash it with a fork, leaving it a little chunky rather than completely smooth. Squeeze in the lime juice, drizzle in the olive oil, and season with salt and pepper to taste.
- Build your base:
- Spread the creamy avocado mixture generously over each slice of toasted bread, making sure to cover the entire surface so every bite has that rich, buttery foundation.
- Layer the toppings:
- Now comes the fun part—arrange the tomatoes, cucumber, red onion, radishes, and feta cheese over the avocado, distributing them evenly so you'll get all the flavors in every bite.
- Add the egg:
- Peel your cooled eggs and slice them in half lengthwise. Place one halved egg on top of each toast so that golden, runny yolk is front and center.
- Final touches:
- Sprinkle with fresh herbs, a pinch of chili flakes if you're using them, and a handful of microgreens or arugula. Serve immediately while the toast is still warm and crispy.
Save My mom came home from work exhausted and I made this for her without being asked, just because it felt like the kind of thing that might make a rough day better. She took one bite and actually sat down at the table instead of eating standing up in the kitchen like she usually does. Sometimes the best part of cooking isn't about the recipe itself.
Why the Jammy Egg Makes All the Difference
The yolk is basically your sauce, melting into the warm avocado and seeping into the toasted bread so that every bite gets that richness. Without it, this is just vegetables on toast, but with that runny center, it becomes something luxurious and satisfying. I learned this the hard way after once making avocado toast with fully hard-boiled eggs and wondering why nobody seemed to care.
Customizing Based on What You Have
This recipe is incredibly forgiving if you work with what's in your kitchen. I've made it with roasted chickpeas instead of eggs on nights when I needed something quick and protein-packed, and it's just as good. The core idea is balancing creamy, crunchy, fresh, and tangy, so as long as you hit those notes, you can play with the actual ingredients.
Beyond Breakfast
I've started making this for lunch and even as a light dinner, especially when I want something that feels wholesome without being heavy. It works perfectly with a cold beer or a crisp white wine if you're eating it later in the day. Here are a few things I've discovered along the way:
- Add roasted pumpkin seeds or chopped nuts for extra crunch and a protein boost that makes it feel more substantial.
- Swap the feta for goat cheese if you want something creamier, or leave it out entirely if you're avoiding dairy.
- A drizzle of hot sauce or sriracha adds heat and complexity without overwhelming the delicate flavors of everything else.
Save This has become my favorite breakfast to make for people I care about because it tastes thoughtful without making you stress in the kitchen. It's proof that simple ingredients, when you treat them with a little respect and attention, become something genuinely special.
Recipe FAQs
- → How do I achieve jammy yolks for the eggs?
Boil eggs for exactly 7 minutes, then transfer them to an ice bath to stop cooking. This method ensures a soft, creamy yolk texture perfect for topping.
- → What bread works best for this dish?
Thick slices of sourdough or multigrain bread toasted until golden and crispy provide the ideal sturdy base and flavor balance.
- → Can I substitute feta cheese?
Yes, goat cheese is a great alternative for a similar creamy tang, or omit cheese for a dairy-free option.
- → Are there optional garnishes to enhance flavor?
Sprinkle red chili flakes for some heat and use fresh cilantro, parsley, or microgreens to add freshness and color.
- → How should the avocado be prepared?
Mash ripe avocado with lime juice, olive oil, salt, and pepper until creamy yet slightly chunky to retain texture.