Save There's something magical about the moment when a perfectly cooked egg yolk breaks over warm toast, the golden richness spilling across everything like edible sunshine. I discovered loaded avocado toast on a lazy Saturday morning when I had a ripe avocado, some eggs that needed using, and absolutely no plan beyond hunger. What started as improvisation became the breakfast I now make whenever I want to feel a little more intentional about my day, like I'm giving myself permission to take time over something small and beautiful.
I made this for a friend who kept complaining that avocado toast had ruined her expectations for breakfast, and something shifted in her face when she took that first bite—not because it was complicated, but because it felt thoughtful. That's when I realized this dish isn't really about the ingredients at all; it's about the care you put into choosing ripe avocados and not overcooking your eggs, and how those small decisions add up to something that tastes like you actually tried.
Ingredients
- 2 large slices sourdough or multigrain bread: The structure of your toast matters more than you'd think; sourdough holds up to the weight of toppings without getting soggy, while multigrain adds a nutty backbone that makes everything taste more intentional.
- 1 ripe avocado: This is the one ingredient worth buying the day before and checking obsessively—you want it soft enough to mash but not so dark it tastes like it's seen better days.
- 1 small lime, juiced: Don't skip this; the acidity prevents the avocado from turning brown and adds a brightness that ties the whole thing together.
- 1 tbsp extra-virgin olive oil: The good stuff matters here since you taste it directly in the avocado spread.
- Salt and freshly ground black pepper, to taste: Build your seasoning as you go rather than adding it all at once.
- 2 large eggs: Room temperature eggs cook more evenly and give you that custard-soft yolk you're after.
- ½ cup cherry tomatoes, halved: They burst slightly when the egg yolk hits them, releasing juice that becomes a sauce.
- ¼ cup cucumber, thinly sliced: The coolness of cucumber against warm toast is its own kind of magic.
- 2 tbsp red onion, finely diced: Raw red onion brings a gentle sharpness that prevents the toast from tasting too soft.
- 2 tbsp feta cheese, crumbled: The saltiness anchors all the fresh elements and adds a creamy texture that isn't avocado.
- 2 tbsp radishes, thinly sliced: They add peppery bite and that satisfying crunch that keeps things interesting.
- 1 tbsp fresh cilantro or parsley, chopped: Fresh herbs are the difference between food that nourishes and food that delights.
- ½ tsp red chili flakes (optional): A whisper of heat that you don't notice until you miss it on the next bite.
- Microgreens or arugula, for garnish: These finish the dish with elegance and a peppery edge that makes you feel like you're eating something restaurant-worthy.
Instructions
- Toast Your Bread Until Golden and Crisp:
- You want it crunchy enough that it doesn't collapse under the toppings but still warm enough to make the avocado slightly yielding. If you're using a toaster, go one setting darker than you think you need.
- Start the Eggs While Bread Toasts:
- Bring water to a rolling boil, gently lower in room-temperature eggs, and set a timer for exactly 7 minutes. This is where the jammy magic happens—the white is fully set but the yolk stays soft enough to run across your toast.
- Cool and Prep Your Eggs:
- Fish them out with a spoon and transfer to an ice bath immediately to stop the cooking. Once cool enough to handle, peel gently under running water and slice in half lengthwise—the yolk should still feel slightly warm inside.
- Mash Your Avocado:
- Use a fork and press until it's mostly smooth but still holds some chunks; you're not making guacamole here, just making it spreadable. Add lime juice, olive oil, salt, and pepper as you go, tasting as you work.
- Build Your Toast:
- Spread that creamy avocado generously over each slice, then add tomatoes, cucumber, red onion, and radishes in whatever arrangement speaks to you. The order doesn't matter as long as everything gets a chance to say hello.
- Crown With Your Egg:
- Place a halved egg on top of each toast, yolk side up if you're feeling decorative. Sprinkle with feta, cilantro, chili flakes, and microgreens until it looks like something you'd order at a cafe.
- Serve Immediately:
- This toast waits for no one; eat it while the bread is still crisp and the egg yolk is still warm enough to melt into every crevice.
Save There's a specific kind of satisfaction that comes from that first bite when all the textures align perfectly: the resistance of the toast giving way to creamy avocado, the pop of tomato skin, the earthiness of microgreens, and then that moment when your fork hits the egg yolk and everything becomes sauce. It's the kind of breakfast that makes you feel like you're treating yourself right.
Why the Order Matters
I used to layer everything randomly and found the toast would get soggy within minutes of assembly. Then I realized that spreading the avocado thick acts as an insulator, and keeping the wettest toppings (tomatoes) toward the middle rather than at the edges keeps moisture from migrating into the bread. The egg goes on last not just for beauty, but because its warmth slightly softens everything beneath it in the most pleasant way, creating a unified dish rather than separate components on bread.
Making It Work for Your Life
This recipe is deceptively flexible, which is why it works as breakfast on Monday and dinner on Thursday when you're too tired to cook anything elaborate. I've made it with everything from smashed chickpeas to crispy tofu when avocados weren't available, swapped feta for aged goat cheese when I wanted something creamier, and topped it with everything from dukkah to za'atar when I wanted to change the flavor profile entirely. The structure holds because the avocado and egg are the anchors; everything else is just improvisation waiting to happen.
The Small Details That Make a Difference
It's tempting to treat this as a simple assembly job, but there's real technique hidden inside the simplicity. The way you slice your cucumber—thin enough to let the bread show through but thick enough to have substance—changes how the toast feels when you eat it. How you dice your red onion determines whether it's a whisper or a shout in the flavor balance. Whether you toast your bread with butter or just heat affects how crispy it gets and how long it stays that way.
- Buy your avocado at least a day before you want to use it and leave it on the counter so it ripens evenly, then refrigerate it the night before to make it easier to slice cleanly.
- If your bread is thicker than standard sandwich bread, slice it horizontally so you get a larger surface area for toppings without losing structural integrity.
- Keep your lime at room temperature and roll it firmly on the counter before cutting to release more juice and make it easier to squeeze.
Save This breakfast is a reminder that some of the most satisfying food comes not from complexity but from respecting each ingredient and the moment you're eating in. It's the kind of dish that turns an ordinary morning into something worth slowing down for.
Recipe FAQ
- → How do I achieve jammy eggs perfectly?
Boil eggs for exactly 7 minutes then transfer to an ice bath immediately to halt cooking, ensuring creamy, soft yolks.
- → Can I use other types of bread for this dish?
Yes, sourdough or multigrain bread works best for a crisp base, but gluten-free bread can be substituted as needed.
- → What can I substitute for feta cheese?
Goat cheese or a dairy-free cheese alternative can be used to maintain the tangy flavor without dairy.
- → How can I add extra texture or crunch?
Sprinkle roasted seeds or nuts over the toast for added crunch and a nutty flavor profile.
- → What herbs work best for garnishing?
Fresh cilantro, parsley, microgreens, or arugula add a bright, fresh finish and complement the other ingredients well.