There’s something deeply comforting about toast—but not just any toast. I’m talking about that kind of elevated, flavor-packed, soul-soothing toast that feels like a warm hug on a plate. That’s exactly what this Jammy Egg Avocado Pesto Toast delivers. It’s a beautiful fusion of creamy, herby, savory goodness layered on crunchy sourdough, finished with a golden jammy egg that just melts into everything like a silky sauce.

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This recipe brings together a few of my favorite things: the richness of avocado, the freshness of basil pesto, and the irresistible magic of a perfectly cooked jammy egg. For me, this dish is a go-to when I need a little midday lift or a breakfast that feels indulgent yet wholesome. It’s that balance of feel-good and flavor-full.

It reminds me of cozy Sunday mornings—when the world is still quiet, sunlight is pouring through the window, and there’s no rush to do anything except make something delicious for yourself. Whether you’re setting the tone for your day or treating yourself to a mid-afternoon bite, this toast is a little reminder to pause and enjoy the moment.

WHY YOU’LL LOVE THIS RECIPE:

Quick but satisfying – Minimal effort, maximum flavor.
Packed with texture and color – Creamy, crunchy, soft, and a little punch of pesto to tie it all together.
Versatile – Ideal for breakfast, brunch, or even a light dinner.
Nutritious without feeling like a “health” food – It’s loaded with healthy fats and protein but still tastes like a treat.
Customizable – You can tweak the toppings to suit your mood or what’s in your fridge.

INGREDIENTS YOU’LL NEED:

2 eggs
2 slices of sourdough or your favorite crusty bread
1 ripe avocado
2–3 teaspoons basil pesto
Olive oil, for drizzling
Salt and black pepper, to taste
Optional: chili flakes, lemon juice, or fresh herbs for topping

HOW TO MAKE JAMMY EGG AVOCADO PESTO TOAST:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Boil your jammy eggs
Bring a pot of water to a gentle boil. Once it’s bubbling softly, lower the eggs into the pot using a spoon (gently does it—you don’t want any cracks!). Let them simmer for exactly 7 minutes. This gives you that dreamy jammy center—halfway between soft-boiled and hard-boiled, where the yolk is thick and velvety but not runny.

Once time’s up, transfer the eggs to an ice bath or run them under cold water to stop the cooking. Let them sit for a few minutes—this helps the peel slide off more easily.

Step 2: Toast your bread
While the eggs are cooling, toast your bread slices until they’re golden and crispy. A rustic sourdough works beautifully here—its sturdy texture holds up well under all those creamy layers.

Step 3: Prep your avocado
Scoop the flesh of the avocado into a small bowl and mash it gently with a fork. Add a pinch of salt, a crack of black pepper, and a drizzle of olive oil. A little squeeze of lemon juice brightens things up nicely, if you like a citrusy twist.

Step 4: Assemble your toast
Spread a generous layer of the mashed avocado over each slice of toast. Spoon 1 to 1.5 teaspoons of pesto over the avocado. You don’t want to overdo it—just enough to bring that herby, garlicky punch.

Step 5: Add the jammy eggs
Peel the eggs and slice them in half. The yolk should be deep gold and just barely set—like sunshine on your plate. Place the halves over your toast, cut side up, and finish with a drizzle of olive oil, a pinch of chili flakes (if you’re feeling bold), and maybe some extra fresh herbs for flair.

HELPFUL TIPS:

Boil the eggs ahead of time if you’re short on time in the morning. They’ll keep in the fridge for up to 3 days.
Use ripe avocados that yield slightly when you press the skin. If they’re too firm, leave them in a paper bag with a banana overnight to speed ripening.
Choose a quality pesto—store-bought works fine, but if you have homemade on hand, even better.
Customize the toppings – Add sliced cherry tomatoes, arugula, or a sprinkle of nutritional yeast if you want to amp it up.

DETAILS:

Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Yield: 2 servings
Category: Breakfast / Brunch
Method: Boiling, Toasting
Cuisine: Modern, Fusion
Diet: Vegetarian

NOTES:

If you’re making this for a gathering or a slow weekend brunch with friends, double or triple the recipe—it scales easily. You can even set up a little DIY toast bar with different toppings and let everyone build their own version.

NUTRITIONAL INFORMATION:

(Per serving — approximate values)
Calories: 320
Protein: 10g
Fat: 24g
Carbohydrates: 18g
Fiber: 7g
Sugar: 2g

FREQUENTLY ASKED QUESTIONS:

Can I use soft-boiled eggs instead?
Absolutely! If you like a runnier yolk, try 6 minutes instead of 7.

What if I don’t have pesto?
You can skip it or swap in something else like hummus, sun-dried tomato spread, or even a drizzle of tahini for a different flavor profile.

Is this toast good for meal prep?
You can pre-boil the eggs and mash the avocado ahead of time, but for the best texture, assemble everything just before serving.

What bread works best?
A thick, crusty slice is ideal—sourdough, multigrain, or seeded toast all work great. Just avoid soft sandwich bread, as it might get soggy.

STORAGE INSTRUCTIONS:

If you have leftover boiled eggs, peel them and store them in an airtight container in the fridge for up to 3 days. The avocado mash is best fresh, but you can store it in a small container with plastic wrap pressed against the surface to prevent browning. Assembled toast doesn’t store well, so enjoy it fresh!

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CONCLUSION

There’s a simple joy in a dish like this—when humble ingredients come together to create something that feels a little special. This Jammy Egg Avocado Pesto Toast is a gentle reminder that breakfast (or lunch, or dinner!) doesn’t need to be complicated to be memorable. Whether you’re feeding yourself or sharing with someone you love, this toast is a small way to make your day just a little more delicious.