Pin Last summer, my neighbor invited me over for what she called 'the best toast ever.' I was skeptical—how special could toast be? But when she slid that plate toward me, topped with a jammy egg and all those fresh vegetables, I actually laughed out loud. It looked like a garden party on bread. One bite in, I was texting myself the recipe immediately.
My roommate walked in while I was making these last weekend and hovered around the kitchen island until I offered her a plate. Now she requests them every Sunday morning. Weve started experimenting with whatever vegetables are in the fridge, which is half the fun.
Ingredients
- 2 large slices sourdough or multigrain bread: Sourdough gives you that tangy crunch and structural integrity to hold all those toppings without getting soggy
- 1 ripe avocado: Look for one that yields slightly to gentle pressure—too firm and it wont mash properly, too soft and it turns into mush
- 1 small lime, juiced: The acidity brightens the rich avocado and prevents it from browning too quickly
- 1 tbsp extravirgin olive oil: This gets mashed into the avocado for extra silkiness and depth
- Salt and freshly ground black pepper, to taste: Dont be shy with the seasoning—avocado needs salt to really sing
- 2 large eggs: Room temperature eggs cook more evenly, so take them out of the fridge about 15 minutes before cooking
- ½ cup cherry tomatoes, halved: Cherry or grape tomatoes are sweeter and juicier than large tomatoes yearround
- ¼ cup cucumber, thinly sliced: English or Persian cucumbers work best because they have thinner skins and fewer seeds
- 2 tbsp red onion, finely diced: Soak the diced onion in cold water for 10 minutes if you want to mellow the sharpness
- 2 tbsp feta cheese, crumbled: The salty tang cuts through the creamy elements and adds little pops of flavor throughout
- 2 tbsp radishes, thinly sliced: These add a peppery crunch and beautiful pink color contrast
- 1 tbsp fresh cilantro or parsley, chopped: Use whichever herb you prefer—or both—for a fresh finish
- ½ tsp red chili flakes, optional: If you like heat, these scattered over the top add gentle warmth without overwhelming
- Microgreens or arugula, for garnish: This adds a fresh peppery bite and makes everything look restaurantworthy
Instructions
- Toast your bread to golden perfection:
- Get your bread nice and crisp in a toaster or a dry skillet over medium heat, watching closely so it reaches deep golden brown without burning
- Cook the eggs to jammy perfection:
- Boil water in a small pot, gently lower in the eggs, and set a timer for exactly 7 minutes before transferring to an ice bath to stop the cooking
- Mash the avocado base:
- In a bowl, combine the avocado with lime juice, olive oil, salt, and pepper, mashing until creamy but still leaving some small chunks for texture
- Spread generously:
- Divide the mashed avocado between both toast slices, spreading it all the way to the edges so every bite includes that creamy base
- Layer on the vegetables:
- Arrange cherry tomatoes, cucumber, red onion, and radishes across the avocado, distributing them evenly between both slices
- Add the salty element:
- Sprinkle crumbled feta over the vegetables, letting some fall into the crevices for salty surprises in every bite
- Top with the star ingredient:
- Place a halved jammy egg on each toast, watching as the golden yolk starts to mingle with everything below
- Finish with flair:
- Scatter chili flakes if using, add fresh herbs, top with microgreens or arugula, and serve immediately while the bread is still warm
Pin Last month, I made these for my parents who swore they didnt want 'just toast' for breakfast. My dad took one bite, went quiet for a full minute, then asked if I could teach him how to cook the eggs that way. Now hes the one texting me pictures of his weekend toast creations.
Perfecting That Jammy Egg
The secret to restaurantquality jammy eggs is the ice bath. As soon as that timer hits 7 minutes, pull the eggs out and drop them into a bowl of ice water. This shocks the egg, stopping the cooking instantly so you get that custardlike yolk every single time. Peel them under running water for the easiest shell removal.
Bread Selection Matters
Thin slices will flop under the weight of all those toppings, so go for thickcut bread or ask the bakery to slice it on the thicker setting. Sourdough is my go-to for its sturdy structure and tangy flavor, but a hearty multigrain works beautifully too. Just avoid standard sandwich bread—itll turn to mush.
Make Ahead Strategy
You can prep all the vegetables up to a day in advance and store them in separate containers in the refrigerator. The avocado mash can also be made a few hours ahead if you press plastic wrap directly onto the surface to prevent browning. Only toast the bread and cook the eggs right before serving.
- Keep everything chilled until assembly time for the best temperature contrast
- Extra avocado mash keeps in the fridge for one day if covered tightly with plastic wrap directly on the surface
- Leftover vegetables work great in salads or as a quick snack throughout the week
Pin Sometimes the simplest dishes end up being the ones that stick with you the longest. This toast started as a quick breakfast and somehow became the meal my friends actually request when they come over.
Recipe Q&A
- → How do I achieve jammy yolks for the eggs?
Boil eggs gently for 7 minutes, then cool in ice water to stop cooking. This method ensures soft, creamy yolks.
- → Can I substitute feta for a dairy-free option?
Yes, you can replace feta with goat cheese or omit it entirely to suit dairy-free preferences.
- → What type of bread works best for this toast?
Sourdough or multigrain bread toasted until golden provides sturdy texture and rich flavor.
- → How can I add extra crunch to the toast?
Sprinkle roasted seeds or nuts on top for added texture and a nutty flavor.
- → What herbs pair well with the toppings?
Fresh cilantro or parsley complements the flavors and adds a vibrant green finish.