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Herbed Avocado Toast with Soft-Boiled Eggs

Crispy sourdough toast topped with zest lemon-herb smashed avocado and perfectly cooked jammy soft-boiled eggs.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 toasts
Course: Breakfast, Brunch
Cuisine: American, Modern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Toast Base
  • 3 slices sourdough bread thick cut
  • 1 tbsp olive oil
Avocado Mash
  • 2 large avocados ripe
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp fresh dill chopped
  • 1 tbsp fresh chives chopped
  • 0.5 tsp sea salt
Toppings
  • 3 large eggs
  • 1 pinch flaky sea salt Maldon style
  • 1 pinch black pepper cracked

Equipment

  • Saucepan
  • Toaster or skillet
  • Mixing Bowl
  • Slotted spoon

Method
 

  1. Bring a pot of water to a boil. Prepare a bowl with ice and water.
  2. Gently lower eggs into boiling water. Cook for 6.5 minutes for jammy yolks.
  3. Transfer eggs immediately to the ice bath and let cool for 3 minutes.
  4. While eggs cool, brush bread with oil and toast in a skillet or toaster until golden.
  5. Mash avocado flesh with lemon juice, dill, chives, and salt until chunky.
  6. Peel the eggs carefully and slice them in half lengthwise.
  7. Spread avocado mash onto toast, top with egg halves, and garnish with salt, pepper, and extra herbs.

Notes

Rub a clove of garlic on the hot toast before adding avocado for extra flavor.