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See 5 recipes Download free cookbookAvocado Toast with Jammy Eggs and Pickled Radishes
Jammy Egg Avocado Toast
Crisp sourdough is layered with lemony smashed avocado, seven-minute eggs, and quick-pickled radishes for a fresh, satisfying brunch.
Prep Time:15 minCook Time:15 minTotal Time:30 minServings:4Difficulty:Easy
This avocado toast is built to feel like a real brunch centerpiece rather than a quick snack. Thick sourdough gives it structure, a generous layer of avocado makes it satisfying, and a jammy egg on each slice adds richness and protein.
The radishes need only a short soak in vinegar, sugar, and salt. In the time it takes to boil the eggs and toast the bread, they become lightly tangy while keeping the crisp bite and vivid color that make the finished toast especially welcome on a summer morning.
A little lemon, scallion, and black pepper season the avocado without covering its flavor. Smashing it roughly instead of blending it leaves enough texture to hold the eggs and radishes in place.
Serve the toasts as soon as they are assembled, while the bread is crisp and the eggs are still slightly warm. A pinch of red pepper flakes is optional, but it gives the creamy avocado a pleasant spark.
Nutrition (per serving)
Calories:415 kcal
Protein:15 g
Carbs:35 g
Fat:25 g
Directions
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1
Combine the radishes, apple cider vinegar, sugar, and 1/4 teaspoon of the salt in a small bowl. Toss well and leave to pickle while you prepare the remaining ingredients, stirring once or twice.
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2
Bring a medium saucepan of water to a boil. Gently lower in the eggs and cook for exactly 7 minutes, adjusting the heat to maintain a steady but not violent boil.
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3
Transfer the eggs immediately to a bowl of ice water and let them cool for 5 minutes. Crack, peel, and halve each egg lengthwise.
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4
Brush both sides of the sourdough with the olive oil. Toast in a skillet over medium heat for 2 to 3 minutes per side, or until deeply golden and crisp at the edges.
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5
Scoop the avocado into a bowl and add the lemon juice, scallion, black pepper, and remaining 1/2 teaspoon salt. Smash with a fork until creamy but still slightly chunky.
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6
Divide the avocado mixture among the warm toast slices and spread it to the edges. Top each slice with two jammy egg halves.
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7
Drain the pickled radishes well and scatter them over the eggs and avocado. Finish with red pepper flakes, if using, and serve immediately.
Ingredients
- Small Radishes, Thinly Sliced:4
- Apple Cider Vinegar:1/4 cup
- Granulated Sugar:1 teaspoon
- Kosher Salt:3/4 teaspoon
- Large Eggs:4
- Thick-Cut Sourdough Bread:4 slices
- Extra-Virgin Olive Oil:1 tablespoon
- Large Ripe Avocados:2
- Fresh Lemon Juice:1 tablespoon
- Scallion, Thinly Sliced:1
- Black Pepper:1/4 teaspoon
- Red Pepper Flakes, Optional:1/4 teaspoon
Tips & Notes
- Use avocados that yield slightly near the stem but do not feel soft all over.
- For clean egg halves, wipe the knife between cuts.
- Keep the toast and avocado separate until serving so the bread stays crisp.
