Save There's something about the sound of sourdough hitting a hot pan that makes me want to slow down, even on mornings when I'm rushing. I discovered this loaded avocado toast on a Saturday when I had exactly two eggs left in the fridge and half an avocado that needed saving. I started layering things out of necessity, then couldn't stop—suddenly it looked like something worth lingering over with good coffee. Now it's become my favorite way to turn breakfast into something that feels intentional.
I made this for a friend who claimed she didn't like avocado, and after one bite of the lime-dressed, slightly chunky spread, she asked for the recipe. Watching someone's face change when they taste something they think they should dislike is one of my favorite kitchen moments.
Ingredients
- 2 large slices sourdough or multigrain bread: Choose bread with enough structure to hold the toppings without collapsing—I learned this the hard way with wonder bread.
- 1 ripe avocado: It should yield slightly to thumb pressure; overripe turns brown, underripe tastes mealy and bitter.
- 1 small lime, juiced: Lime keeps the avocado from browning and adds a brightness that mayo never could.
- 1 tbsp extra-virgin olive oil: This goes into the avocado mixture itself, making it creamier and more luxurious.
- Salt and freshly ground black pepper, to taste: Season as you go, tasting the avocado before spreading.
- 2 large eggs: The 7-minute boil is crucial for that runny center—even one minute matters here.
- ½ cup cherry tomatoes, halved: Use tomatoes at room temperature for actual flavor, not the cold, grainy ones from the back of the fridge.
- ¼ cup cucumber, thinly sliced: The thin slices give you texture without overwhelming the toast's structure.
- 2 tbsp red onion, finely diced: Red onion's sharpness cuts through the richness and keeps things interesting.
- 2 tbsp feta cheese, crumbled: Feta adds tang and saltiness—don't skip it unless you're going dairy-free.
- 2 tbsp radishes, thinly sliced: These bring a peppery crunch that makes the whole thing feel alive.
- 1 tbsp fresh cilantro or parsley, chopped: Cilantro if you love it, parsley if you don't want that divisive soapy thing to happen.
- ½ tsp red chili flakes (optional): The heat brings out all the other flavors, even if you skip the kick.
- Microgreens or arugula, for garnish: This is the finishing touch that makes it feel intentional instead of thrown together.
Instructions
- Toast the bread until golden and crisp:
- You want enough char to add flavor and enough structure to hold everything without getting soggy. If you're using a toaster, go one shade darker than you normally would.
- Boil the eggs for exactly 7 minutes:
- While the bread toasts, bring water to a rolling boil, gently lower in the eggs, and set a timer—six minutes gives you too-hard yolks, eight gives you too-runny. Transfer them to ice water immediately so they stop cooking inside, then peel under cool running water for easier shells.
- Mash the avocado with lime juice, olive oil, salt, and pepper:
- Leave it slightly chunky, not baby-food smooth. The lime juice does double duty: it keeps browning at bay and adds a subtle brightness.
- Spread the avocado generously onto both toast slices:
- Use the back of your fork to distribute it evenly, leaving a tiny edge border so it doesn't slide off when you layer things.
- Layer the tomatoes, cucumber, red onion, radishes, and feta:
- Go roughly in that order, pressing down slightly so everything stays put. This isn't precise—it's about what looks good to you.
- Top with a halved egg and finish with herbs and garnish:
- Sprinkle the chili flakes, cilantro, and microgreens last, right before serving, so they don't wilt into the warm toast.
- Serve immediately with extra salt and pepper on the side:
- This is the kind of thing that waits for no one.
Save I made this for my mom during a visit when she was going through a rough patch, and she sat at the kitchen counter picking at it slowly, asking about each ingredient. By the end, she was smiling in a way I hadn't seen in weeks. Food doesn't fix things, but sometimes it gives you space to breathe.
Why the Jammy Egg Changes Everything
That barely-set yolk is the whole reason this works—it breaks across the toast and becomes this rich, creamy sauce that coats the vegetables and brings all the flavors together. I used to make hard-boiled eggs on this toast, and it was fine, but it was also forgettable. The moment I switched to the jammy version, everything shifted. Now the egg isn't just protein; it's the thing that makes the whole dish feel indulgent, even though it's still healthy and light.
Toast Matters More Than You'd Think
I used to just barely toast the bread, and the toast would get soggy within a minute. Then I started going darker, getting a real crunch with some caramelized edges, and the whole thing stays together long enough to actually enjoy. The toasted surface also adds a subtle nuttiness that complements the bright, fresh toppings. It's one of those small moves that sounds obvious after you do it, but changes how the dish tastes.
How to Make It Your Own
The beauty of this recipe is that it's a framework, not a rulebook. I've made it with everything from roasted beets to leftover grilled chicken, and it always works because the core—good toast, creamy avocado, jammy egg—is solid. In spring, I load it with peas and fresh herbs. In summer, I add corn and more tomatoes. Even in winter, when fresh things are scarce, it holds up with just the basics.
- Roast some seeds or nuts for extra crunch and staying power if you're eating this on the go.
- If you need it dairy-free, skip the feta and add a squeeze of hot sauce or a drizzle of tahini instead.
- Make the avocado spread ahead if you're meal-prepping, but always toast the bread fresh and add toppings right before eating.
Save This is one of those dishes that proves breakfast doesn't have to be complicated to be worth making. It's the kind of thing that turns a regular morning into something you remember.
Recipe Questions & Answers
- → How do I achieve jammy yolks for the eggs?
Boil eggs for 7 minutes, then place them in an ice bath immediately to stop cooking. This results in firm whites with creamy, runny yolks.
- → Can I substitute feta cheese with another ingredient?
Yes, goat cheese or a dairy-free alternative can be used to maintain a creamy texture and tangy flavor.
- → What type of bread works best for this dish?
Sourdough or multigrain bread provide a sturdy base with a crunchy texture that holds up well to toppings.
- → How can I add extra crunch to the toast?
Add roasted seeds or nuts on top for a delightful crunch and additional nutrients.
- → Are there any recommended garnishes to enhance flavor?
Fresh herbs like cilantro or parsley, red chili flakes for heat, and microgreens or arugula add freshness and complexity.