Avocado Toast with Jammy Eggs

Serving Size: 1 slice Calories 409, Fat 28g, Saturated Fat 5g, Cholesterol 186mg, Carbohydrates 28g, Total Sugars 4g, Added Sugars 0g, Protein 14g, Fiber 10g, Sodium 531mg, Potassium 663mg

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Bring a small saucepan of water to a boil over high heat and set a medium bowl of ice water next to the stove. Gently lower eggs into the boiling water with a spoon; reduce heat as needed to maintain a steady simmer. Simmer, gently stirring occasionally, for 7 minutes. Transfer the eggs to the ice bath; let stand for 2 minutes. Drain the eggs and set aside.

Step 2

Place avocado halves, cut-sides down, on a cutting board. Slice each half lengthwise into about 1/4-inch-thick slices. Use your palm to gently press each half down and to the side to flatten and fan out the slices. Carefully transfer the shingled avocado slices onto toast, placing 1 avocado half onto each slice of toast. Sprinkle with 1/8 teaspoon each salt and pepper.

Step 3

Carefully tap and roll the eggs on a cutting board, pressing down gently to crack the shells. Peel the eggs, discarding the shells; cut each egg lengthwise into quarters. Place 1 quartered egg on top of each piece of avocado toast. Sprinkle with remaining 1/8 teaspoon each salt and pepper. Drizzle with oil and sprinkle with crushed red pepper.