Avocado Toast with Soft-Boiled Egg
The avocado toast upgrade: 6-minute egg, lemon, chili crisp, real sourdough.
Method · 8 steps
- 1
Bring a small pot of water to a full rolling boil. Have a bowl of ice water ready by the stove.
- 2
Gently lower the cold egg into the boiling water with a spoon. Set a timer for exactly 6 minutes 30 seconds for a jammy yolk (or 7 minutes for a set-but-soft yolk).
- 3
While the egg cooks, toast the sourdough until the surface is deep golden and crisp — do not be shy, blond toast is a limp vehicle. A little char is good.
- 4
Scoop the avocado into a small bowl. Add lemon juice, salt, and pepper. Smash with a fork, leaving some chunks — you want texture, not guacamole.
- 5
At the timer, transfer the egg to the ice bath for 60 seconds. This stops the cooking and makes the shell come off cleanly. Peel under cold running water.
- 6
Spread the smashed avocado thickly on the toast — use all of it, do not be stingy.
- 7
Slice the peeled egg in half lengthwise with a sharp knife. Place the halves cut-side up on the avocado.
- 8
Drizzle olive oil, spoon on chili crisp, finish with flaky salt and crumbled feta if using. Eat immediately — toast waits for no one.
Chef's notes
- →6 minutes 30 seconds = jammy yolk. 7 minutes = soft but set. 8 minutes = fully cooked center. Use a real timer, not a guess.
- →Cold eggs + boiling water + ice bath = peelable shells. Starting eggs in cold water is for hard-boiled. For soft-boiled, always start in boiling.
- →Toast matters more than you think. Pale-soft sourdough collapses under the avocado — toast it to audible crunch.
Storage
Eat immediately. Does not hold — avocado browns, toast goes limp. If you must prep, make components separately and assemble at serving.
