Creamy Avocado Toast with Soft-Boiled Egg and Cheese
Avocado toast enhanced with a jammy soft-boiled egg and creamy cheese spread—a sophisticated take on the casual breakfast favorite. This two-toast composition layers contrasting textures: silky avocado puree beneath runny-yolked egg on one slice, then whipped cheese alternating with fresh tomato on the other. The interplay of rich, creamy, and bright acidic elements, topped with toasted bread's crunch and sesame seeds' nuttiness, creates a well-balanced dish. Perfect for weekend brunch or a leisurely breakfast when you want something more refined than ordinary avocado toast. This version stands apart by offering two distinct flavor profiles on separate toasts—one rich and earthy, one fresh and tangy—letting you experience multiple sensations in one meal.
Ingredients
- 2 bread slices
- ½ avocado, halved and pitted
- 1 egg, whole
- salt, to taste(optional)
- sesame seeds, mixed black and white(optional)
- ¼ cups spreadable cheese, room temperaturelabneh1:0.75dairydairy-free
tangier, Middle Eastern flavor
- ½ tomato
Instructions
- 1
Toast both bread slices on both sides using a griddle, nonstick pan, or grill until warm.
- 2
While bread toasts, halve the avocado lengthwise, peel it, and remove the pit by inserting a large knife into the center, rotating to dislodge it. Slice one half into thin pieces and mash the other half with a fork into puree.
- 3
Slice the tomato and set aside. Place the egg in a saucepan, cover with water, and bring to a medium flame. Boil for 3 minutes for a runny yolk, 6 minutes for medium, or 9 minutes for hard-boiled. Transfer to ice water immediately to stop cooking, then gently peel.
- 4
On the first toast, layer avocado puree, sliced egg, a pinch of salt, and black sesame seeds.
- 5
On the second toast, spread the cheese, alternate sliced avocado with sliced tomato, add a pinch of salt, and top with white sesame seeds.
Tips
For a jammy center, time the boiling water's rolling boil as your starting point, not when the egg enters the water. Shock in ice water immediately—don't skip this step, as residual heat continues cooking the yolk even after removal.
Spread the cheese while the toast is still warm so it softens slightly and adheres better. If too cold, it becomes lumpy rather than creamy.
Mash only half the avocado to preserve textural contrast between puree and slices. Bruising the unmashed half keeps it fresh-looking and prevents browning.
Good to Know
Best served immediately. Spread cheese and avocado only when ready to eat to prevent oxidation and sogginess.
Boil eggs up to 2 days ahead and refrigerate. Prepare avocado puree just before assembly to minimize browning.
Serve immediately while toast is warm and textures are distinct. Pair with fresh orange juice, espresso, or a light green tea.
Common Mistakes
Skip the ice bath to avoid overcooking the yolk past your target consistency.
Don't mash the entire avocado to avoid mushiness and preserve contrast with sliced pieces.
Avoid preparing avocado too far in advance to prevent browning and oxidation.
Substitutions
Dairy-Free Swaps
tangier, Middle Eastern flavor
Gluten-Free Swaps
General Alternatives
FAQ
Can I prepare this toast ahead?
The components toast, boiled egg, and avocado can be prepped separately up to 2 hours ahead. Assemble immediately before serving to maintain textural contrast. Toast loses crispness quickly, and avocado browns when exposed to air.
What if I don't have spreadable cheese?
Substitute with labneh, ricotta, cream cheese, or Greek yogurt at a 1:1 ratio by weight. For a dairy-free option, use mashed white beans or cashew cream. Each offers different flavor profiles while maintaining creaminess.
How do I remove the egg pit safely without a knife?
Gently scoop the pit out with a sturdy spoon, cupping the avocado in your other palm. Or simply cut the avocado into quarters and use your thumb to pop the pit from each section, then peel the skin away.