Save There's something about the moment when you crack an egg into barely simmering water and watch it transform into this perfect, jammy little gift that makes morning cooking feel less like a chore and more like a small act of self-care. I discovered loaded avocado toast during one of those rushed weekends when I needed something that felt restaurant-quality but could be made in the time it took to make coffee. The first time I layered crispy toast with creamy avocado and that warm, runny-yolked egg, I realized I'd been eating plain avocado toast all wrong.
I made this for my friend Maya on a random Tuesday morning, and she texted me the photo three times that day because she couldn't believe how good it looked. That's when I knew this wasn't just breakfast—it was the kind of dish that makes people feel taken care of, even if you're just feeding yourself.
Ingredients
- Sourdough or multigrain bread, 2 large slices: The structure matters here; you want something sturdy enough to hold all these toppings without getting soggy, but toasted enough to have real crunch.
- Ripe avocado, 1: Check for gentle give when you squeeze it—not rock hard, not mushy—and cut it open right before you use it so it doesn't brown.
- Lime juice, 1 small lime: This does double duty: it seasons the avocado and prevents browning, which is honestly one of those small kitchen tricks that changes everything.
- Extra-virgin olive oil, 1 tbsp: This adds richness to the avocado mixture and brings all the flavors together.
- Salt and freshly ground black pepper, to taste: Don't skip the grinding your own part; pre-ground pepper tastes tired compared to fresh.
- Large eggs, 2: These are the star, so use the best eggs you can find—the yolk color and richness really shows.
- Cherry tomatoes, ½ cup, halved: Their sweet tartness cuts through the richness perfectly.
- Cucumber, ¼ cup, thinly sliced: Adds refreshing crunch and a cooling contrast to everything else.
- Red onion, 2 tbsp, finely diced: Raw red onion brings a sharp, almost spicy bite that wakes up your palate.
- Feta cheese, 2 tbsp, crumbled: The tanginess is what makes this whole thing sing instead of just being a pile of vegetables.
- Radishes, 2 tbsp, thinly sliced: These provide peppery crunch and a gorgeous pop of color.
- Fresh cilantro or parsley, 1 tbsp, chopped: Choose whichever feels right to you; cilantro brings brightness, parsley is more subtle.
- Red chili flakes, ½ tsp, optional: A whisper of heat that hints rather than overpowers.
- Microgreens or arugula, for garnish: This final layer of green makes it look intentional and adds a peppery finish.
Instructions
- Toast your bread until it's golden and genuinely crisp:
- This is your foundation, so don't rush it—aim for that deep golden color where the edges are just starting to catch. Pop it in the toaster or use a grill pan if you want those nice char marks.
- Soft-boil your eggs for jammy perfection:
- While bread toasts, bring a small pot of water to a rolling boil, gently lower in the eggs, and set a timer for exactly seven minutes. This is the sweet spot where the white is fully set but the yolk is still that glorious runny gold.
- Ice bath immediately:
- Once the timer goes off, scoop the eggs into an ice bath right away to stop the cooking. This is non-negotiable if you want jammy yolks; even thirty seconds too long changes the texture.
- Prepare your avocado spread:
- Cut your avocado in half, scoop into a bowl, add the lime juice and olive oil, then mash with a fork until it's creamy but still has some texture. Season generously with salt and pepper and taste as you go.
- Build your toast:
- Spread the avocado mixture generously across each piece of warm toast, then layer on your tomatoes, cucumber, red onion, radishes, and feta in whatever order feels right. The warm toast will slightly soften the vegetables, which is actually perfect.
- Crown it with your egg:
- Peel and halve your soft-boiled egg, nestle it on top, then sprinkle with chili flakes and fresh herbs. Finish with a small handful of microgreens or arugula for that final flourish.
- Taste and adjust:
- A pinch more salt, a crack of fresh pepper, maybe a squeeze more lime—trust your instincts here.
Pin it I remember my roommate walking into the kitchen one morning and just stopping mid-stride when she saw the colors on the plate—all those greens and reds and yellows against the golden toast. She asked if I was trying to impress someone, and I realized I wasn't; I was just making myself breakfast, but this dish has a way of making even solo mornings feel celebratory.
Why This Recipe Works
Every component serves a real purpose here instead of just sitting on the plate looking pretty. The creamy avocado and runny egg yolk create a natural sauce that coats everything, the fresh vegetables provide contrast and crunch, the feta adds a salty tang, and the toast holds it all together without falling apart. It's balanced in a way that keeps you satisfied without feeling heavy, which is why it works just as well for breakfast as it does for lunch when you're trying to eat something nourishing but still feel a little indulgent.
Customizing Your Toast
The beauty of this recipe is that it's more of a framework than a strict formula. Some mornings I swap the feta for crumbled goat cheese, other times I add a handful of roasted sunflower seeds for extra crunch, and once I drizzled it with a really good hot sauce that changed my entire perspective on breakfast. You can make it dairy-free by skipping the cheese, use sourdough or multigrain or even a sturdy whole grain bread depending on what's in your kitchen, and layer whatever vegetables are at their peak right now.
Making It a Ritual
This is the kind of recipe that invites slowing down, even if you're just feeding yourself. Pour a proper cup of coffee, set out your ingredients without rushing, and actually pay attention to the moment when you crack that soft-boiled egg and watch the yolk spill across the toast. It takes eighteen minutes total, but it feels a little more deliberate than grabbing something quick. Sometimes the smallest meals become the ones we remember most fondly, especially when we treat them like they matter.
- Fresh lime juice is genuinely non-negotiable; bottled just doesn't have the same brightness.
- A sharp knife makes slicing radishes and cucumber way more pleasant than you'd think.
- Eat it immediately while the toast is still warm and the contrast between textures is at its peak.
Pin it This is the kind of breakfast that doesn't apologize for taking up space on a plate and doesn't feel guilty about being delicious. Make it for yourself, make it for someone else, and notice how a few quality ingredients and a little attention can turn morning into something worth savoring.
Frequently Asked Questions
- → How do I achieve the perfect jammy egg?
Boil eggs in gently simmering water for exactly 7 minutes, then quickly cool them in an ice bath to stop cooking and make peeling easier.
- → Can I substitute the feta cheese?
Yes, goat cheese works well as a substitute, or simply omit for a dairy-free option without compromising flavor.
- → What bread types work best for this dish?
Toasted sourdough or multigrain bread provide a sturdy, flavorful base that complements the creamy avocado and fresh toppings.
- → How can I add extra crunch to the toast?
Sprinkle roasted seeds or chopped nuts on top before serving to introduce a pleasant crunch.
- → Is there a way to make this spicier?
Adding red chili flakes or drizzling with hot sauce can elevate the heat level without overpowering the other flavors.