Tasty Egg Avocado Pesto

This dreamy avocado toast with jammy eggs brings together smooth mashed avocado, perfectly soft-boiled eggs, and a flavorful pesto topping to make your breakfast feel like something from a fancy downtown café. I stumbled on this combo during a hectic morning when I needed something quick but filling, and now it's my favorite way to wow guests at weekend gatherings.

I first threw this together when friends dropped by unexpectedly for late breakfast. They couldn't believe how something this simple tasted so fancy, and now everyone asks for it whenever they crash at my place.

What You'll Need

• Bread: Go for a thick, rustic sourdough or seedy multigrain to build a sturdy, tasty foundation
• Eggs: Pick ones with rich, orange yolks for better looks and more flavor
• Ripe avocado: Find ones that feel slightly soft when gently squeezed for that smooth, creamy spread
• Pesto: The jar from your fridge works great, but homemade with fresh basil or arugula can really knock your socks off
• Salt and pepper: Use crunchy sea salt flakes and fresh ground pepper to wake up all the flavors

How To Make It

Get Water Hot:

Fill a pot with water and heat it until bubbling actively. Make sure you've got enough to cover the eggs completely with a bit extra on top.

Drop In Eggs:

Grab a spoon with holes and slowly place each egg into the bubbling water. Do it carefully but don't hesitate – this helps keep them from breaking.

Time It Right:

Keep the water gently bubbling and watch the clock for exactly 7 minutes. This timing is key for eggs with that perfect gooey middle that's still set at the edges.

Brown Your Bread:

While eggs cook, pop your bread in the toaster. You want it golden and crispy outside but still a bit soft when you bite down.

Fix The Avocado:

Cut open your avocado and scoop it out. Lightly mash it with a fork and spread it across your toast slices, using about 1/4 avocado per piece. Sprinkle with a tiny bit of salt to bring out its flavor.

Get Ice Ready:

When eggs are almost done, grab a bowl and fill it with cold water and ice. This stops them from cooking further.

Chill Them Down:

As soon as your 7-minute timer beeps, move the eggs straight into the ice bath with your slotted spoon. Let them sit for exactly 2 minutes so they're easy to peel but stay gooey inside.

Shell And Cut:

Tap eggs all over and peel them under a slow stream of cool water to help the shells come off nicely. Cut each egg into four long pieces to show off those gorgeous soft centers.

Put It All Together:

Put the cut eggs on top of your avocado toast, placing them carefully so they don't slide off. One egg per toast gives you just the right amount of protein.

Add Final Touches:

Sprinkle a good amount of flaky salt and fresh pepper on top. Add a small spoonful of pesto over each piece, letting it drip down between the egg slices. Eat right away while everything's fresh and at its best.

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The real magic happens when you nail that 7-minute egg timing. The first time I got it right, I couldn't help doing a little kitchen dance. There's nothing better than cutting into that egg and watching the slightly runny center mix with the pesto and avocado to make its own amazing sauce.

Prep In Advance

This toast tastes best fresh off the counter, but you can get things ready ahead to make your morning easier. You can cook the jammy eggs up to 2 days early and keep them in the fridge with shells on. Just cool them all the way before putting them away. When you're ready to eat, let them sit out for about 10 minutes before peeling so they taste their best.

Mix It Up

You can easily change this recipe based on what's in your kitchen. Try adding some red pepper flakes for kick, a handful of microgreens for crunch, or some crumbled bacon for extra flavor. If you don't do dairy, switch regular pesto for a vegan version made with nutritional yeast instead of cheese. You can also ditch the pesto and try hot sauce, chili oil, or even a sweet balsamic drizzle for totally different taste combos.

Getting Your Eggs Just Right

That perfect jammy egg needs a bit of know-how. Using eggs straight from the fridge might make them crack when they hit hot water, so let them warm up first. Eggs that are a few days old work better than super fresh ones since they're easier to peel. If an egg does crack while cooking, pour a splash of vinegar in the water – it helps the whites set quickly so less leaks out.

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This jammy egg avocado toast hits that sweet spot between super easy and totally impressive. Anyone who tries it will think you've got some serious kitchen skills.

Frequently Asked Questions

→ What makes an egg 'jammy'?

A 'jammy' egg is when you cook it so the whites are firm but the yolk stays soft and thick like jam. You'll get this texture by boiling eggs for about 6-7 minutes. It's right in the middle between runny soft-boiled and firm hard-boiled eggs.

→ What type of bread works best for this toast?

Though you can use any bread you like, thick slices of sourdough, whole grain, or country bread work really well. These heartier options don't get soggy under the toppings and add nice flavor and crunch to each bite.

→ Can I make the jammy eggs ahead of time?

Absolutely! You can cook these eggs up to 3 days before you need them. Just store them unpeeled in your fridge. When you're ready to eat, run them under warm water before peeling to take the chill off.

→ What can I substitute for pesto?

No pesto? No problem! Try hot sauce, salsa verde, chimichurri, olive spread, or just a splash of good olive oil with fresh herbs. Each option will give you a totally different but still tasty flavor.

→ How can I tell if an avocado is perfectly ripe?

A just-right avocado will give a little when you press it gently but won't feel mushy. Try pulling off the tiny stem at the top - if it comes off easily and shows green underneath, you're good to go. If you see brown, it might be too ripe. Look for dark skin without wrinkles.

→ What's the best way to mash avocado for toast?

For the nicest texture, scoop the avocado into a bowl and mash it with a fork until it looks how you want it. Add some salt, pepper, and a squeeze of lemon or lime juice to make it taste better and keep it from turning brown before you put it on your toast.