Loaded Avocado Toast (Printable)

Sourdough topped with creamy avocado, cherry tomatoes, feta, and a jammy egg for a fresh flavorful bite.

# What you need:

→ Bread & Base

01 - 2 large slices sourdough or multigrain bread
02 - 1 ripe avocado
03 - 1 small lime, juiced
04 - 1 tablespoon extra-virgin olive oil
05 - Salt and freshly ground black pepper, to taste

→ Toppings

06 - 2 large eggs
07 - ½ cup cherry tomatoes, halved
08 - ¼ cup cucumber, thinly sliced
09 - 2 tablespoons red onion, finely diced
10 - 2 tablespoons feta cheese, crumbled
11 - 2 tablespoons radishes, thinly sliced
12 - 1 tablespoon fresh cilantro or parsley, chopped
13 - ½ teaspoon red chili flakes (optional)
14 - Microgreens or arugula, for garnish

# How to make it:

01 - Toast the bread slices until golden and crisp.
02 - Bring a small pot of water to a boil. Gently lower in the eggs and boil for 7 minutes for jammy yolks. Transfer eggs to an ice bath, peel, and slice in half.
03 - In a bowl, mash the avocado with lime juice, olive oil, salt, and pepper until creamy but still chunky.
04 - Spread the mashed avocado generously over each slice of toast.
05 - Layer the cherry tomatoes, cucumber, red onion, radishes, and crumbled feta over the avocado.
06 - Place one halved egg on each toast. Sprinkle with chili flakes, fresh herbs, and garnish with microgreens or arugula.
07 - Serve immediately, seasoning with extra salt and pepper if desired.

# Helpful Hints:

01 -
  • It transforms simple toast into something restaurant-worthy in less than 20 minutes.
  • You control every layer, so it's endlessly customizable to what's in your kitchen.
  • That jammy egg yolk becomes a creamy sauce that ties everything together perfectly.
02 -
  • The 7-minute egg time is non-negotiable if you want that runny yolk; 6 minutes is too soft, 8 minutes starts to set. Get a timer.
  • Season the avocado base properly before you add toppings, because it's harder to distribute salt evenly once everything is piled on.
03 -
  • Keep all your toppings prepped in small bowls before you start toasting, because once the bread is done, you're working against the clock before it gets soggy.
  • If you're making this for someone else, plate it in front of them so they get the moment when that yolk breaks across everything they're about to eat.
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