Loaded Avocado Toast Twist (Printable)

A vibrant avocado toast topped with cherry tomatoes, feta, jammy eggs, and fresh herbs for a flavorful boost.

# What You'll Need:

→ Bread & Base

01 - 2 large slices sourdough or multigrain bread
02 - 1 ripe avocado
03 - 1 small lime, juiced
04 - 1 tablespoon extra-virgin olive oil
05 - Salt and freshly ground black pepper, to taste

→ Toppings

06 - 2 large eggs
07 - ½ cup cherry tomatoes, halved
08 - ¼ cup cucumber, thinly sliced
09 - 2 tablespoons red onion, finely diced
10 - 2 tablespoons crumbled feta cheese
11 - 2 tablespoons radishes, thinly sliced
12 - 1 tablespoon fresh cilantro or parsley, chopped
13 - ½ teaspoon red chili flakes (optional)
14 - Microgreens or arugula, for garnish

# Step-by-Step Guide:

01 - Toast the bread slices until golden and crisp.
02 - Bring a small pot of water to a boil. Gently lower in the eggs and boil for 7 minutes for jammy yolks. Transfer eggs to an ice bath, peel, and slice in half.
03 - In a bowl, mash the avocado with lime juice, olive oil, salt, and pepper until creamy but still chunky.
04 - Spread the mashed avocado generously over each slice of toast.
05 - Layer cherry tomatoes, cucumber, red onion, radishes, and crumbled feta over the avocado spread.
06 - Place one halved egg on each toast. Sprinkle with chili flakes, fresh herbs, and garnish with microgreens or arugula.
07 - Serve immediately, seasoning with extra salt and pepper if desired.

# Expert Tips:

01 -
  • It's ready in under 20 minutes but tastes like you actually tried.
  • The jammy egg yolk becomes this luxurious sauce that ties everything together.
  • You can swap almost anything in the toppings, so it works with whatever's in your crisper drawer.
02 -
  • The 7-minute egg is non-negotiable—this is where the recipe becomes magic instead of just good.
  • Cold toppings on hot toast create contrast that makes every bite interesting, so don't prep everything ahead and let it sit.
03 -
  • If you can't get a perfectly ripe avocado, buy one that's firm and let it sit on your counter for a day or two—your patience will pay off in flavor and texture.
  • The key to peeling soft-boiled eggs is letting them cool completely in ice water, then rolling them gently under your palm before peeling from the wider end where the air pocket is.
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