Save to Pinterest There's something about standing in the kitchen on a lazy Saturday morning, watching the bread turn golden while the smell of avocado—earthy and clean—fills the air, that makes me feel like I'm doing breakfast right. The first time I loaded up avocado toast with way too many toppings, I thought I'd failed somehow, but one bite proved me beautifully wrong. Now this is how I start my weekends, layering fresh vegetables and a jammy egg onto toast like I'm building something that matters. It shouldn't feel this satisfying, but it does.
I made this for my sister on a Tuesday morning when she showed up unannounced, tired and hungry. Watching her face when that egg yolk broke all over the toast told me everything—no fancy recipe needs to be complicated to be memorable. Now whenever she visits, she doesn't ask what's for breakfast, she just waits to see if I'm making this.
Ingredients
- Bread: Sourdough or multigrain works best, something sturdy enough to hold all those toppings without falling apart.
- Avocado: One ripe one, the kind that yields just slightly to pressure—not mushy, not hard.
- Lime juice: A small lime's worth, enough to keep that avocado from browning and add brightness.
- Extra-virgin olive oil: One tablespoon to make the avocado spread creamy and luxurious.
- Salt and pepper: The quiet foundation that makes everything taste like itself.
- Eggs: Two large ones, soft-boiled until the yolk is just barely set but still runs when you cut into it.
- Cherry tomatoes: Half a cup halved, sweet little bursts of summer flavor.
- Cucumber: A quarter cup thinly sliced, cool and crisp against the warmth of the toast.
- Red onion: Two tablespoons finely diced, sharp enough to wake up your palate.
- Feta cheese: Two tablespoons crumbled, tangy and salty in all the right ways.
- Radishes: Two tablespoons thinly sliced for that peppery crunch.
- Fresh herbs: Cilantro or parsley, one tablespoon chopped to finish things off bright and green.
- Red chili flakes: Half a teaspoon optional, but honestly, don't skip them.
- Microgreens or arugula: A small handful for garnish, tender and peppery.
Instructions
- Toast Your Canvas:
- Slide those bread slices into the toaster or onto a grill pan and watch them turn golden and crisp, about 2-3 minutes. You want them sturdy enough to support the weight of all the toppings without getting soggy.
- Soft-Boil Your Eggs:
- While the bread toasts, bring a small pot of water to a rolling boil and gently lower in the eggs. Set a timer for exactly 7 minutes—this is what gives you that creamy, jammy yolk. When the timer goes off, transfer them straight into an ice bath to stop the cooking, then peel carefully and slice in half.
- Build Your Avocado Base:
- In a bowl, mash the ripe avocado with lime juice, olive oil, salt, and pepper until it's creamy but still has some texture. The lime keeps it bright and prevents that sad brown oxidation.
- Spread and Layer:
- Generously spread the mashed avocado over each warm toast slice, then arrange your cherry tomato halves, cucumber slices, diced red onion, radish slices, and crumbled feta in whatever pattern feels right. There's no wrong way to do this.
- Crown with Egg:
- Place one halved soft-boiled egg on top of each toast, yolk side up if you want the visual drama. Sprinkle with chili flakes and fresh herbs, then scatter microgreens or arugula over everything.
- Finish and Serve:
- Taste a bite, add extra salt and pepper if it needs it, and eat immediately while the toast is still warm and the egg yolk is ready to break into a silky sauce.
Save to Pinterest I once made this for a brunch potluck and brought it on a long car ride, thinking the toast would survive. It didn't, but somehow eating a deconstructed avocado toast in the parking lot with friends, laughing at my poor planning, made it better than if everything had stayed perfect. That's when I realized this recipe isn't precious—it's forgiving and adaptable, much like the best mornings.
Timing is Everything
The magic of this dish lives in coordination. Toast the bread, boil the eggs, and mash the avocado all in the same 10-minute window so nothing gets cold or soggy. I learned this the hard way, standing in my kitchen waiting for eggs to boil after the toast had already cooled down. Now I work backward from when I want to eat, which means the warm toast hits the plate at exactly the same moment as everything else. It's a small choreography that makes all the difference.
Customizing Your Toppings
The beauty of this toast is that it welcomes whatever fresh vegetables you have living in your crisper drawer. Some days I skip the radishes, other days I load up on extra cucumber because it's hot outside. The feta and chili flakes stay non-negotiable in my kitchen, but I've swapped them for goat cheese or kept things dairy-free when friends needed that. Think of the ingredient list as a suggestion, not a law.
Simple Variations That Work
Once you've mastered the classic version, little changes open up new mornings. A drizzle of hot sauce adds a kick when you're feeling bold; roasted sunflower or pumpkin seeds add crunch and nutrition; a squeeze of extra lime juice brightens everything up if the avocado tastes flat. I've even topped it with a soft fried egg instead of soft-boiled on mornings when I had more time and wanted crispy edges. The point is that this recipe is a starting point, not a final answer.
- Swap feta for goat cheese, crumbled blue cheese, or skip dairy entirely for a lighter version.
- Add roasted seeds or crushed nuts for texture and staying power throughout the morning.
- Drizzle with hot sauce, sriracha, or a good quality hot honey if you want heat and sweetness.
Save to Pinterest This toast has become my answer to every question: what's for breakfast, what can I make quickly, what feels both simple and special. It reminds me that the best meals aren't about complexity—they're about fresh ingredients, good timing, and the willingness to eat with intention.
Recipe Q&A
- → How do I achieve a jammy egg yolk for topping?
Boil eggs for exactly 7 minutes then transfer to an ice bath to stop cooking. Peel carefully and slice in half for perfect jammy yolks.
- → Can I substitute feta with another cheese?
Yes, goat cheese works well for a creamy, tangy flavor, or omit cheese entirely for a dairy-free option.
- → What bread types work best for this dish?
Sourdough and multigrain bread provide a crisp base with great texture, but feel free to use gluten-free bread if needed.
- → How can I add extra crunch to the toast?
Sprinkle roasted seeds or nuts like pumpkin seeds or walnuts on top for added texture and flavor.
- → What garnishes enhance the flavors here?
Fresh cilantro or parsley, microgreens or arugula, and a pinch of red chili flakes add freshness, color, and a subtle kick.
- → Is this suitable for vegetarians?
Yes, this dish contains vegetarian-friendly ingredients such as eggs, vegetables, and cheese.