Avocado Toast with Jammy Eggs and Chili Crunch

Why You’ll Love This Recipe

• Perfectly jammy eggs meet creamy, lemony avocado for a balanced bite.
• Seeded sourdough adds hearty texture and nutty flavor.
• Chili crunch brings a warm, crispy kick without overpowering.
• Ready in 20 minutes—brunch-level results on a weekday timeline.

Grocery List

• Produce: 1 large ripe Hass avocado, 1 lemon (for zest and juice), optional chives or microgreens
• Dairy: Unsalted butter (optional)
• Pantry: Seeded sourdough loaf, chili crunch (chili crisp), everything bagel seasoning, extra-virgin olive oil, kosher salt, black pepper

Full Ingredients

Jammy Eggs

• 2 large eggs, cold from the fridge
• Ice and water for ice bath

Lemony Avocado Smash

• 1 large ripe Hass avocado (about 200 g flesh)
• 2 tsp fresh lemon juice
• 1/4 tsp kosher salt, plus more to taste
• 1/8 tsp freshly ground black pepper

Toasts & Finishes

• 2 slices seeded sourdough, about 1/2-inch thick (total ~120 g)
• 1 tbsp unsalted butter or 1 tsp olive oil for skillet toasting (optional)
• 1 tsp finely grated lemon zest (about from 1/2 lemon)
• 2–3 tsp chili crunch (chili crisp), divided
• 1 tsp everything bagel seasoning, divided
• 1 tsp extra-virgin olive oil for finishing (optional)
• Flaky sea salt and more black pepper, to taste
• Optional garnish: chopped chives or microgreens

Step-by-Step Instructions

Step 1: Boil water and set up an ice bath

Fill a medium saucepan with water (about 2–3 inches deep) and bring to a rolling boil over medium-high heat. Meanwhile, prepare an ice bath by filling a medium bowl with cold water and plenty of ice. This will stop the cooking and help the eggs peel easily.

Step 2: Cook the jammy eggs

Lower the cold eggs gently into the boiling water with a slotted spoon. Adjust heat to maintain a lively boil without splashing. Cook for 7 minutes for a jammy yolk with a custardy center. Immediately transfer the eggs to the ice bath and chill for 5 minutes. Crack and peel under running water.

Step 3: Toast the seeded sourdough

Toast the bread in a toaster until deeply golden and crisp, or pan-toast: melt 1 tbsp butter (or 1 tsp olive oil) in a large skillet over medium heat and toast the bread 2–3 minutes per side until crisp at the edges and golden brown.

Step 4: Make the lemony avocado smash

Halve and pit the avocado, then scoop the flesh into a bowl. Add 2 tsp lemon juice, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Mash with a fork until mostly smooth but still a bit chunky for texture. Taste and adjust seasoning.

Step 5: Slice the eggs

Slice the peeled eggs in halves or thick slices. Halves show off the jammy centers; slices give more even coverage—your call.

Step 6: Assemble the toast

Spread the avocado mixture evenly over the two toasts. Arrange the egg halves or slices on top.

Step 7: Finish with crunch and zing

Divide 1 tsp lemon zest between the toasts. Drizzle each with 1–1.5 tsp chili crunch and a few drops of olive oil, then sprinkle with 1/2 tsp everything bagel seasoning per toast. Add flaky sea salt and more black pepper to taste. Garnish with chives or microgreens if using. Serve immediately while the toast is crisp.

Pro Tips

• Use eggs straight from the fridge and an ice bath to nail the jammy center and easy peeling.
• Everything seasoning can be salty—season the avocado lightly at first, then finish with flaky salt to your taste.
• For maximum crunch, toast the bread a shade darker than you think; the avocado will soften it slightly on contact.
• Chili crunch heat varies by brand. Start with less, taste, and add more if you like it bolder.
• Microplane the lemon zest directly over the toast so the citrus oils land on the food, not the cutting board.

Variations

• Green goddess: Stir 1 tbsp chopped chives, parsley, and dill into the avocado; swap lemon for lime.
• Smoky salmon: Add 2–3 oz smoked salmon and a few capers; finish with dill instead of chili crunch.
• Feta finish: Crumble 1–2 tbsp feta over the top for a salty, creamy contrast (skip extra flaky salt).

Storage & Make-Ahead

Jammy eggs can be cooked up to 3 days ahead and stored in the shell in the refrigerator; peel just before serving. The avocado mash is best made right before eating; if needed, stir in the lemon juice and press plastic wrap directly on its surface, then refrigerate up to 4 hours. Toast the bread and assemble just before serving so it stays crisp. Assembled avocado toast does not store well.

Nutrition (per serving)

Approximate per toast: 480 calories; 30 g fat; 38 g carbohydrates; 10 g fiber; 13 g protein; 560 mg sodium. Values will vary based on bread thickness, brand of chili crunch, and exact seasoning.