Description
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.
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.
Ingredients
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
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.
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.