Instructions
Step 1. Bring a small pot of water to a gentle boil and carefully add the eggs.
Step 2. Cook the eggs for 7 minutes for jammy centers, then transfer immediately to an ice bath and cool for 5 minutes.
Step 3. Peel the eggs and slice each egg in half lengthwise.
Step 4. Toast the bread slices until golden brown and crisp.
Step 5. In a bowl, mash one avocado with the lemon juice, half of the salt, and a pinch of black pepper.
Step 6. Spread the mashed avocado evenly over one slice of toast.
Step 7. Arrange the egg halves on top of the mashed avocado toast and season with the remaining salt and freshly ground black pepper.
Step 8. Spread the cream cheese or whipped ricotta evenly over the second slice of toast.
Step 9. Thinly slice the remaining avocado and fan the slices neatly over the creamy spread.
Step 10. Drizzle the avocado slices with olive oil and season with black pepper and red pepper flakes if desired.
Step 11. Garnish both toasts with fresh parsley.
Step 12. Serve immediately while fresh.
Storage and Reheating Tips
Avocado toast is best enjoyed immediately after preparation.
Store leftover boiled eggs in an airtight container in the refrigerator for up to 4 days.
If needed, store mashed avocado with plastic wrap pressed directly against the surface to reduce browning and refrigerate for up to 1 day.
Keep toast components separate and assemble just before serving for the best texture.
Do not freeze assembled avocado toast, as the avocado texture will deteriorate after thawing.
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