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Loaded Avocado Toast with Jammy Eggs & Fresh Herbs

A comforting and indulgent dish featuring creamy avocado, jammy eggs, and fresh herbs, perfect for brunch gatherings or solo treats.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 slices rustic sourdough bread For the toast base
  • 1 ripe avocado sliced Layer generously over the toast
  • 3-4 large eggs Jammy eggs Cooked to a soft, golden center
  • 1/2 cup cherry tomatoes Halved and scattered on top
  • 2 tbsp red onion Thinly sliced for topping
  • 2 tbsp fresh cilantro or parsley Chopped, for garnish
  • 1 tbsp olive oil Drizzled on top
  • Salt & freshly cracked black pepper To taste
  • 1/2 tsp red chili flakes For a little heat
  • Optional: squeeze of lemon To brighten the flavors

Method
 

Preparing the Jammy Eggs
  1. Bring a pot of water to a gentle boil.
  2. Lower in your eggs and boil for 7-8 minutes for soft, golden centers.
  3. Transfer eggs to an ice water bath for 3-4 minutes to stop the cooking process.
  4. Peel and slice the eggs in half.
Toasting the Bread
  1. Toast the sourdough slices until golden brown and crispy on the edges.
Assembling the Toast
  1. Layer the sliced avocado generously over the toast.
  2. Sprinkle with salt and a squeeze of lemon.
  3. Top with egg halves, cherry tomatoes, and sliced red onions.
  4. Sprinkle fresh herbs on top, add a dash of chili flakes and cracked black pepper.
  5. Drizzle with olive oil and serve immediately.

Notes

Enjoy fresh out of the kitchen, ideally served with coffee or tea. Components can be stored separately for a day in the fridge.