Instructions
Step 1. Bring a saucepan of water to a gentle boil.
Step 2. Carefully lower the eggs into the boiling water and cook for 7 minutes for jammy yolks.
Step 3. Transfer the eggs immediately to an ice bath and cool for 5 minutes.
Step 4. Peel the eggs and slice them in half.
Step 5. Toast the sourdough bread until golden brown and crisp.
Step 6. In a small bowl, mash the avocado with lemon juice, garlic powder, half of the salt, and half of the black pepper.
Step 7. Drizzle the toasted bread lightly with olive oil.
Step 8. Spread the mashed avocado evenly over each slice of toast.
Step 9. Arrange the jammy egg halves on top of the avocado.
Step 10. Sprinkle with the remaining salt, black pepper, red pepper flakes, and fresh thyme.
Step 11. Garnish with microgreens or sprouts if desired.
Step 12. Serve immediately while the toast is crisp and the eggs are warm.
Storage and Reheating Tips
This toast is best enjoyed immediately after preparation.
Store soft-boiled eggs in their shells in the refrigerator for up to 2 days.
Mashed avocado can be stored in an airtight container with plastic wrap pressed directly against the surface for up to 1 day.
Toast fresh bread just before serving to maintain its crisp texture.
If preparing ahead, keep the avocado, eggs, and bread separate and assemble right before eating.
Avoid freezing, as both avocado and jammy eggs lose their texture after thawing.
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