Breads and Breakfast
Avocado, Tomato, and Sliced Egg Toast Recipe
This isn't just toast; it's a hearty, vibrant breakfast that balances creamy avocado with acidic tomatoes and perfectly set eggs. It is the kind of meal that feels indulgent but comes together in minutes using honest, fresh ingredients from your pantry.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 2
- Level
- Easy
- Per serving
- 420 kcal
Method
Place the eggs in a small saucepan and cover with water. Bring to a boil, then immediately remove from heat, cover, and let sit for 7 minutes for a 'jammy' yolk or 9 minutes for a fully set yolk. Transfer to an ice bath, peel, and slice into thin rounds.
While the eggs are cooking, halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice and a pinch of salt, then mash with a fork until chunky-smooth.
Toast your sourdough slices until they are deeply golden and sturdy enough to hold the toppings.
Thinly slice the tomatoes into rounds or half-moons.
Spread a generous layer of the mashed avocado onto each slice of toast. Layer the tomato slices over the avocado, then top with the sliced eggs.
Drizzle with extra virgin olive oil and sprinkle with red pepper flakes and flaky sea salt. Serve immediately while the toast is still warm.
Notes
Rub a raw garlic clove over the warm toasted bread before adding the avocado for a hidden layer of savory flavor.
Choose avocados that give slightly under gentle pressure near the stem for the best texture.
Use a serrated knife to slice the eggs cleanly without squishing the yolk.
If your tomatoes are very juicy, pat them with a paper towel after slicing to prevent the toast from getting soggy.
