Australian · Free recipe
Smashed Avocado Toast with a Soft Egg
Coarsely smashed avocado, sharpened with lime and a hit of chili flakes, is piled onto thick sourdough that has been toasted in olive oil. A jammy seven-minute egg on top adds a golden, slow-oozing yolk that doubles as sauce.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 2
- Level
- Easy
Method
-
Bring a small saucepan of water to a rolling boil, lower in the cold eggs with a spoon, and cook for exactly 7 minutes. Move them to a bowl of ice water for 2 minutes, then peel.
-
While the eggs cook, brush the sourdough with olive oil and toast it in a skillet over medium heat for 2 to 3 minutes per side, until crunchy and browned in spots.
-
Rub the hot toast lightly with the cut side of the garlic clove.
-
Scoop the avocado into a bowl with the lime juice and a pinch of salt and smash with a fork, leaving plenty of chunky pieces for texture.
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Spread the avocado thickly over the toast, halve the eggs and set them on top, then finish with pepper flakes, feta if using, black pepper, and flaky salt.
Zest note from the test kitchen
Starting with cold eggs straight from the fridge and a full boil gives you the most consistent jammy yolk; room-temperature eggs cook faster and can tip into firm territory at the same 7 minutes.
