Jammy egg avocado toast
Soft, jammy-yolked eggs on lemony smashed avocado and crunchy toast, a seven-minute trick that makes breakfast for dinner feel fancy.
- 15 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $2.73 a serving
- 640 calories
- Vegetarian
- Dairy-free
Dolly says: I’d make this on a weeknight. It’s on the table in 15 minutes.
Ingredients
For 2 servings.
- 4 large eggs, straight from the fridge
- 4 slices sourdough bread
- 2 avocados, ripe
- ½ lemon, juiced
- ½ cup cherry tomatoes, halved (optional)
From your pantry
- 6 cups water
- 1 tbsp olive oil
- ½ tsp salt
- 1 pinch red pepper flakes
- 1 pinch black pepper
Each serving has about 640 calories, 24 g protein, 57 g carbs and 37 g fat, and costs about $2.73 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sourdough bread? French bread or white bread or whole wheat bread works.
- No avocados? Guacamole works.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
Bring a medium of water over high heat, and fill a bowl with cold water and a few ice cubes if you have them.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Lower the eggs into the water with a spoon, to medium, and cook for exactly 7 minutes.
Boil. Boiling means heating a liquid until big bubbles rise and break all over the surface. It’s the fastest way to cook pasta, potatoes and eggs, because it’s as hot as water gets.
How you’ll know: Bubbles are breaking across the whole surface, not just at the edges, and steam is rising.
Reduce the heat. It means turning the burner down, usually to medium-low or low, so food cooks gently instead of hard. Electric burners cool slowly, so lift the pan off for a moment if it’s bubbling hard.
How you’ll know: Within a minute the bubbling calms to a gentle simmer, or the sizzle turns quiet.
Medium heatTimer: 7 min
Dolly’s tip: Seven minutes gives a set white and a soft, jammy yolk. Go 6 for runnier, 8 for firmer.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Move the eggs straight into the cold water and leave them for 3 minutes.
Timer: 3 min
Dolly’s tip: The cold stops the cooking and helps the shells slip off.Meanwhile, toast the bread and it with the olive oil.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Mash the avocados with the lemon juice and salt in a bowl with a fork, leaving it a little chunky.
Tap each egg all over on the counter, then it under a trickle of running water.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Dolly’s tip: Start at the wide end, where there’s a little air pocket. The shell comes away in big pieces.Spread the avocado on the toast, the eggs and set them on top, then finish with the tomatoes, pepper flakes and black pepper.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
