Pin I discovered the magic of this toast on a Tuesday morning when my kitchen felt too quiet and I needed something that tasted like intention. There's something about watching an egg cook—the way the white goes from translucent to opaque, the yolk staying molten underneath—that makes you feel like you're actually nourishing yourself instead of just grabbing whatever's fastest. That first bite, with the creamy avocado breaking under my fork and the warm yolk running into it, changed how I thought about breakfast entirely.
My roommate knocked on my door one Saturday with the smell of this toast already drifting through our apartment, and I knew something had shifted. She'd made it for herself three times that week and was now making it for me—not because she had to, but because she wanted to share something that had become her quiet way of starting the day right. We ate standing at the counter, talking about nothing important, and that's when I realized this wasn't just breakfast; it was a small ritual that somehow made the whole day feel more intentional.
Ingredients
- Whole grain bread, 2 slices: This is your foundation, and it needs to be sturdy enough to hold the weight of everything without turning into mush—look for bread with visible seeds or grains that'll give you a satisfying crunch.
- Ripe avocado, 1: Ripe means it yields slightly to gentle pressure but isn't mushy; if yours is too firm, you can leave it on the counter for a day or place it in a paper bag to speed things up.
- Fresh lemon juice, 1 teaspoon: This keeps your avocado from browning and adds a brightness that makes everything taste fresher and more alive.
- Sea salt and freshly ground black pepper: Don't skip the fresh grinding—pre-ground pepper tastes tired compared to what you get from a mill.
- Large eggs, 2: Room temperature eggs cook more evenly, so pull them out of the fridge a few minutes early if you remember.
- Assorted microgreens, 1/2 cup: These are the finishing flourish that makes it look like you actually know what you're doing; they add peppery, fresh notes that tie everything together.
- Extra virgin olive oil, 1 teaspoon (optional): A good oil here isn't wasted—it's the difference between good and memorable.
- Red pepper flakes, pinch (optional): Heat is optional but worth considering if you want to wake your palate up.
Instructions
- Get water heating gently:
- Fill a small saucepan about three-quarters full with water and bring it to a gentle boil—not a rolling, aggressive boil, but one where bubbles are steadily rising. The gentle approach keeps your eggs from cracking and cooking unevenly.
- Lower eggs in carefully:
- Using a spoon, gently place each egg into the water and start timing immediately for 6 to 7 minutes depending on how runny you want that yolk. Six minutes gives you a barely set yolk with a soft center; seven is slightly firmer but still creamy.
- Toast while eggs cook:
- Get your bread into the toaster now so everything finishes around the same time. You want it golden and crisp enough to support the toppings without breaking, but not so dark it turns bitter.
- Mash your avocado:
- Cut your avocado in half lengthwise, remove the pit, and scoop the flesh into a bowl. Mash it with a fork until it's mostly smooth but still has some texture—this isn't guacamole, so don't overwork it. Squeeze lemon juice over it immediately and season with salt and pepper.
- Ice bath your eggs:
- When the timer goes off, use a slotted spoon to transfer eggs to a bowl of cold water. This stops them from cooking further and makes peeling easier once they're cool enough to handle.
- Build your toast:
- Spread the mashed avocado evenly across each toast slice, using the back of your spoon to create an even layer. There's no wrong way to do this, but a gentle hand keeps the toast from cracking underneath.
- Slice and arrange eggs:
- Gently peel each cooled egg under running water and slice it in half. Place both halves on top of the avocado, and watch the yolk settle into the creamy base.
- Finish and serve:
- Top with a generous handful of microgreens, drizzle with olive oil if you're using it, and add a pinch of red pepper flakes if heat calls to you. Eat immediately while everything is still warm and the contrasts are sharpest.
Pin There was a morning when I made this for someone I was trying to impress, and instead of being nervous about the cooking, I felt oddly calm. Watching them eat it, seeing their eyes light up at that moment when the yolk hit the avocado, I realized this simple toast had become my love language in food form.
Why This Toast Became My Morning Anchor
Before this, my mornings felt scattered—grab something, eat standing up, forget to actually taste it. But something about the ritual of boiling eggs, the few minutes of intentional waiting, changed how I approached the start of each day. Now when I make this, I'm not rushing through breakfast; I'm giving myself permission to slow down before everything else speeds up.
The Secret to Perfect Soft-Boiled Eggs
It took me a few attempts to understand that soft-boiled eggs are less about exact timing and more about understanding your specific stove. My first attempt was too runny, my second almost hard-boiled, but by the third I'd learned the rhythm of my burner and how my water actually boils. Now I time it by intuition as much as minutes, listening for the water's sound and watching the bubbles.
Make It Your Own
The beauty of this toast is that it's a platform for whatever you have on hand or whatever your taste buds are craving that morning. I've added thin radish slices for crunch, cherry tomatoes for brightness, and even crispy bacon when I felt like it. The core—that egg, avocado, and bread—stays solid, but everything else is up for interpretation.
- Try rubbing the hot toast with a cut garlic clove for a subtle savory undertone that deepens every other flavor.
- Hemp seeds or pumpkin seeds add a nutty crunch and extra nutrition if you want to feel even more virtuous about breakfast.
- A squeeze of hot sauce or a sprinkle of everything bagel seasoning can transform it completely if you're in the mood for something bolder.
Pin This toast is proof that simple food, made with a little attention, tastes exponentially better than rushed food ever could. Make it for yourself first, make it often, and then make it for someone else when you want them to understand something true about how you see breakfast.
Recipe Q&A
- → How do I achieve the perfect soft-boiled egg?
Bring water to a gentle boil, carefully lower in the eggs, and cook for 6-7 minutes. Immediately transfer to cold water to stop cooking and make peeling easier. The yolk should be warm and runny.
- → Can I make this ahead of time?
The avocado mash can be prepared a few hours in advance if stored with plastic wrap directly on the surface to prevent browning. Eggs are best cooked fresh, but can be soft-boiled and refrigerated up to 2 days. Toast should be made just before serving.
- → What bread works best for avocado toast?
Whole grain bread with sturdy structure works best as it holds up well to the creamy toppings. Sourdough, multigrain, or seeded varieties add excellent flavor and texture. Gluten-free bread makes a suitable alternative.
- → How do I know when an avocado is ripe?
Gently press the avocado—it should yield slightly to gentle pressure but not feel mushy. The stem end should pop off easily revealing green underneath. Hard avocados need 2-3 days to ripen at room temperature.
- → What variations can I try?
Add sliced radishes for crunch, cherry tomatoes for sweetness, or hemp seeds for extra protein. Rub toasted bread with raw garlic, crumble feta on top, or add everything bagel seasoning. Microgreens can be swapped with arugula or fresh herbs.