Avocado Toast with Soft-Boiled Egg

My mornings shifted the day I stopped rushing through breakfast like it was an obligation. There's something about watching an egg's yolk stay soft and jammy while the white firms up that made me slow down, actually taste things. This avocado toast became the excuse I needed to spend ten minutes on myself before the day started pulling me in every direction.

I made this for my roommate who was convinced she couldn't cook, and watching her carefully lower eggs into boiling water like they were made of glass was somehow the most encouraging thing. By the time she plated it with microgreens, she had this small proud smile. Breakfast became something she started making for herself on Sundays, which maybe sounds silly, but it meant something.

Ingredients

• Whole grain bread (2 slices): This is where the texture game lives—you want something sturdy enough to hold creamy avocado without collapsing, but with enough character that it doesn't disappear.
• Ripe avocado (1): Pick one that yields gently to thumb pressure, not mushy; if it's slightly firm, it'll be perfect by the time you assemble everything.
• Fresh lemon juice (1 teaspoon): This prevents browning and brightens the avocado's flavor in a way that feels subtle but makes people ask what you did differently.
• Sea salt and black pepper: Season generously enough that you taste the salt in each bite, not just see it.
• Large eggs (2): Bigger eggs cook more evenly and give you that satisfying yolk-to-white ratio.
• Assorted microgreens (1/2 cup): Whatever looks fresh at your market—they add peppery bite and visual appeal that makes this feel intentional.
• Extra virgin olive oil (1 teaspoon, optional): A quality oil finishes the dish with flavor, not just fat.
• Red pepper flakes (pinch, optional): For when you want a whisper of heat that makes your palate wake up.

Instructions

Boil the eggs to soft perfection:

Bring water to a gentle boil and carefully lower in your eggs—rushing this step or using a violent boil can cause cracks. Cook for exactly six to seven minutes depending on how runny you like your center; I aim for six and a half.

Toast while you wait:

Get your bread in the toaster immediately so it's warm and crisp by the time everything else finishes. You want it golden and sturdy, not pale and floppy.

Mash the avocado:

Halve your avocado, remove the pit, and scoop into a small bowl. Mash it until it's mostly smooth but still has some texture—this takes maybe thirty seconds with a fork.

Cool the eggs:

Transfer them to an ice bath the moment they're done; this stops the cooking and makes them easier to peel. Wait about two minutes before peeling gently under cool running water for cleanest results.

Spread and layer:

Distribute avocado evenly across each toast slice, then slice your eggs in half and arrange them on top. The warm toast will soften the avocado slightly, which is exactly what you want.

Finish and serve:

Crown it with microgreens, drizzle with olive oil if you're using it, and a pinch of red pepper flakes. Eat immediately while the toast is still warm and the yolk is still soft.

Save

Save

There's a quiet confidence that comes with nailing breakfast for yourself. It's not fancy enough to impress, but it's thoughtful enough to feel like you're treating yourself like someone worth feeding well.

Making It Your Own

This recipe is a canvas, honestly. I've added thinly sliced radishes for a peppery crunch, cherry tomato halves for sweetness, and even a sprinkle of hemp seeds when I wanted to feel extra intentional about protein. A garlic clove rubbed onto the warm toast before spreading avocado changes the whole vibe if you're feeling more savory. The beautiful part is that it still comes together in the same amount of time.

Texture and Temperature Matter

The contrast between warm toast, cool creamy avocado, and warm jammy egg is what makes this work. If everything is the same temperature, it becomes one-note. That's why timing is actually a flavor decision—you're building something that feels complex and intentional on your tongue.

When You Want to Linger

Pair this with something warm and simple—herbal tea, fresh squeezed juice, or even just good coffee in a mug you love holding. The whole point is permission to sit down and eat slowly.

• If you're making this for someone else, plate it and bring it to them while everything is still warm.
• For a gluten-free version, use certified gluten-free bread and everything stays the same.
• Make a batch of soft-boiled eggs at the beginning of the week so breakfast becomes even faster on rushed mornings.

Save

Save

This became breakfast for someone important to you, even if it's just you on a Tuesday morning. That's enough.

Recipe FAQ

→ How do I know when the soft-boiled eggs are done?

Cook the eggs for exactly 6-7 minutes in gently boiling water for a perfectly runny yolk. Immediately transfer to cold water to stop the cooking process and make peeling easier.

→ Can I make the avocado spread ahead of time?

The mashed avocado is best prepared fresh to prevent oxidation. If you need to prep ahead, leave the pit in the mashed portion and store tightly wrapped with plastic wrap directly against the surface for up to 1 hour.

→ What type of bread works best for this dish?

Sturdy whole grain bread, sourdough, or seeded artisan bread holds up well to the creamy toppings. Avoid very soft bread that may become soggy under the mashed avocado and egg yolk.

→ Are microgreens necessary, or can I substitute?

Microgreens add fresh flavor and nutritional density, but you can substitute with arugula, baby spinach, sprouts, or fresh herbs like basil or cilantro depending on your preference.

→ How can I make this dish vegan?

Replace the soft-boiled eggs with sliced heirloom tomatoes, roasted chickpeas, or smoked tofu. You can also add nutritional yeast to the mashed avocado for extra savory depth.