Pin There's something about the smell of sourdough hitting a hot toaster that instantly puts me in a better mood. One weekend, I was rushing through a lazy brunch when I decided to stop fussing with complicated recipes and just build something good on a slice of toast. That first bite—the creamy avocado, the soft yolk breaking into everything, the snap of fresh radishes—made me realize I'd been overthinking breakfast the whole time. Now I make this whenever I need something that feels both indulgent and effortless.
I served this to friends who showed up unannounced on a Tuesday, and they stayed longer than expected just to linger over the plates. One of them asked for the recipe immediately, and I realized how rare it is to make something so simple that still feels special. That's when I knew this wasn't just a quick breakfast—it was something worth perfecting.
Ingredients
- Sourdough or multigrain bread (2 large slices): The sturdy structure keeps everything balanced and won't collapse under the weight of toppings, plus it holds onto that satisfying crunch.
- Ripe avocado (1): This is the canvas—look for one that yields gently to pressure, and cut it open just before using so it doesn't brown.
- Lime juice (1 small lime): Brightens the avocado and keeps it from oxidizing, while adding a subtle tang that ties the whole thing together.
- Extra-virgin olive oil (1 tbsp): Drizzle it into the avocado mash for richness and to help bind everything into a creamy spread.
- Salt and freshly ground black pepper: Season the avocado layer generously—it's your base flavor.
- Large eggs (2): Cook them for exactly 7 minutes to get that golden, jammy yolk that works as a sauce.
- Cherry tomatoes (½ cup, halved): Their sweetness balances the tanginess of the feta and lime.
- Cucumber (¼ cup, thinly sliced): Adds a cool crunch and keeps the whole thing from feeling too heavy.
- Red onion (2 tbsp, finely diced): A little sharpness and bite that wakes everything up.
- Feta cheese (2 tbsp, crumbled): The salty, creamy counterpoint that makes each bite feel indulgent.
- Radishes (2 tbsp, thinly sliced): They're your textural anchor—crisp, peppery, and absolutely essential for contrast.
- Fresh cilantro or parsley (1 tbsp, chopped): Choose whichever green feels right to you; both add freshness without overwhelming.
- Red chili flakes (½ tsp, optional): Use this if you want a gentle heat that doesn't take over.
- Microgreens or arugula: The final flourish that makes it feel restaurant-worthy.
Instructions
- Toast the bread until it's golden and crisp:
- You want it sturdy enough to hold all the toppings without getting soggy, but not so hard that it tastes burnt. Watch it closely—the difference between perfect and overdone is about 30 seconds.
- Boil the eggs for exactly 7 minutes:
- Start them in cold water, bring it to a boil, then time from there. The moment the timer goes off, plunge them into ice water to stop the cooking and lock in that jammy center.
- Mash the avocado with lime, oil, salt, and pepper:
- Use a fork and don't overwork it—you want it creamy but still chunky, not baby food. Taste it and adjust the seasoning; this layer sets the tone for everything else.
- Spread the avocado generously over each slice:
- Go right to the edges so every bite has that rich, creamy base.
- Layer on the vegetables and feta:
- Don't be shy—pile them on in the order that feels balanced to you. The way you arrange them doesn't matter as much as making sure you get a bit of everything in each bite.
- Peel, slice, and crown each toast with a halved egg:
- Watch that yolk break into the avocado as you take your first bite; that's the payoff.
- Finish with chili flakes, fresh herbs, and microgreens:
- These final touches add color, freshness, and sophistication. Serve immediately while everything's still warm and the bread is crisp.
Pin The first time someone told me my avocado toast was 'restaurant-quality,' I laughed—until I realized they meant it. There's something quietly triumphant about making something so simple that it surprises people. It's become the dish I make when I want to feel like I'm taking care of myself without any fuss.
The Egg is Everything
I learned this lesson the hard way after ruining an egg by leaving it in boiling water for 10 minutes, turning the yolk pale and grainy. That jammy, golden center is what transforms toast into something worth waking up for. It becomes your sauce, your richness, your reason for eating this instead of cereal. Get that timing right, and the whole dish comes alive.
Choosing Your Avocado
The ripe avocado is a window that closes quickly—too firm and it won't spread smoothly, too soft and it becomes brown mush. I've learned to buy them a day or two ahead and let them sit on the counter, checking them daily with a gentle squeeze. A ripe one gives just slightly under your thumb without being mushy, and the skin should be dark but not black and crispy-looking. This one detail changes everything about how the toast comes together.
Making It Your Own
What I love most about this toast is how it invites you to rearrange it based on what's in your kitchen or what you're craving that morning. Some days I add roasted seeds for extra crunch, other times I skip the feta for something dairy-free, and occasionally I drizzle everything with hot sauce and call it brunch. The structure is flexible enough to handle your changes without falling apart, and that's rare in cooking.
- Roasted pumpkin seeds or sunflower seeds add a nutty crunch that rounds out the whole thing.
- Swap feta for creamy goat cheese if you want something less sharp, or skip it entirely if dairy isn't your thing.
- A splash of hot sauce transforms this from brunch into something spicier and more interesting.
Pin This toast reminds me that breakfast doesn't have to be complicated to feel special. Make this when you want something that tastes intentional but doesn't demand much effort from you.
Recipe FAQ
- → How do I achieve a jammy yolk for the eggs?
Boil eggs for 7 minutes, then place them in an ice bath to stop cooking. This results in a soft, slightly runny yolk that's perfect for topping.
- → Can I use other types of bread?
Sourdough or multigrain work best for a sturdy base, but whole wheat or gluten-free bread can also be used if preferred.
- → What can I substitute for feta cheese?
Goat cheese offers a similar tangy creaminess, while omitting cheese works well for a dairy-free option.
- → How can I add extra crunch to this toast?
Try sprinkling roasted seeds or chopped nuts on top to enhance texture and add a nutty flavor.
- → Is this suitable for a vegetarian diet?
Yes, this dish contains no meat and is compatible with vegetarian preferences, including eggs and dairy.