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Jammy Egg, Avocado & Pesto Toast

A hearty, flavorful toast layered with pesto, creamy avocado, and perfectly jammy eggs — a nutritious breakfast or brunch option.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 toasts
Course: Breakfast, Brunch
Cuisine: Mediterranean, Modern
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Toast Base
  • 4 slices sourdough bread or multigrain
  • 1 tbsp olive oil optional, for brushing
Toppings
  • 2 ripe avocados
  • 1 tsp lemon juice
  • 4 large eggs
  • 4 tbsp pesto
  • sea salt and pepper to taste
  • red chili flakes optional
  • fresh basil leaves for garnish

Equipment

  • Pot for boiling eggs
  • Mixing bowl
  • Toaster or skillet
  • Knife and cutting board

Method
 

  1. Bring a pot of water to boil. Add eggs and cook for 7 minutes. Transfer to ice bath, peel, and slice.
  2. Toast sourdough slices until golden. Brush with olive oil if desired.
  3. Mash avocados with lemon juice, salt, and pepper.
  4. Spread pesto on toasted bread slices.
  5. Top with mashed avocado and sliced jammy eggs.
  6. Season with salt, pepper, and optional chili flakes. Garnish with basil leaves.

Notes

For meal prep, boil eggs ahead of time and refrigerate for up to 3 days. Assemble toast just before serving for freshness.