Jammy Egg Avocado Pesto Toast
Jammy egg avocado pesto toast is a fresh, savory breakfast or brunch idea made with creamy avocado, flavorful basil pesto, and soft-boiled jammy eggs layered on crispy toasted bread.
Ingredients
- 2 large eggs
- 2 slices of whole-grain or sourdough bread toasted
- 1 ripe avocado mashed
- 2 tablespoons of pesto store-bought or homemade
- Salt and pepper to taste
Optional toppings:
- chili flakes microgreens, or a drizzle of olive oil
Instructions
Prepare the Jammy Eggs
- Start by boiling your eggs. Fill a small pot with water and bring it to a boil. Gently lower the eggs into the water using a spoon, then set a timer for 6 ½ minutes for that perfect jammy center.
- Once the timer goes off, transfer the eggs to an ice bath to stop the cooking process. Let them cool for a few minutes before carefully peeling.
Toast the Bread
- While your eggs are cooling, toast your bread to your desired level of crispiness. I love using sourdough for its chew and tang, but whole-grain bread is a great option for added fiber.
Mash the Avocado
- In a small bowl, mash the avocado with a fork until it’s creamy but still has some texture. Add a pinch of salt and pepper to enhance the flavor.
Assemble the Toast
- Spread the mashed avocado evenly onto each slice of toast. Add a generous dollop of pesto on top—don’t skimp here, the pesto is the star! Slice your peeled jammy eggs in half and place them on the toast.
Finish with Toppings
- Sprinkle a little salt and pepper over the eggs. If you like a bit of heat, add a pinch of chili flakes. For extra freshness, garnish with microgreens or a drizzle of olive oil.