Jammy Egg, Avocado & Pesto Toast: The Ultimate Breakfast Perfection

There’s something magical about the moment when you slice into a perfectly jammy egg and watch that golden yolk cascade over creamy avocado and fragrant pesto. I’ve been perfecting this recipe for years, and I can confidently say that this jammy egg, avocado, and pesto toast has become my go-to breakfast when I want something that feels both indulgent and nourishing.

This isn’t just another avocado toast variation—it’s a symphony of textures and flavors that transforms simple ingredients into something extraordinary. The creamy avocado provides a rich, buttery base, while the vibrant pesto adds herbaceous depth and the jammy egg brings everything together with its luxurious, runny yolk that acts as nature’s perfect sauce.

What makes this recipe special is the attention to detail in each component. The eggs are cooked to that perfect jammy consistency where the whites are fully set but the yolks remain gloriously runny. The avocado is mashed just enough to spread easily while maintaining some texture, and the pesto—whether homemade or store-bought—adds that essential punch of basil, garlic, and parmesan that elevates the entire dish.

Understanding the Perfect Jammy Egg

Before we dive into the complete recipe, let me share what I’ve learned about achieving that perfect jammy egg consistency. A jammy egg is the sweet spot between a soft-boiled and hard-boiled egg—the whites are completely set and opaque, while the yolk remains creamy and just slightly runny.

Jammy Egg Timing Guide:

• 6 minutes: Very soft, almost liquid yolk
• 6.5 minutes: Perfect jammy consistency
• 7 minutes: Slightly firmer but still creamy
• 7.5 minutes: Approaching hard-boiled

The key is precision. I always use a timer and have my ice bath ready before the eggs even hit the water. This stops the cooking process immediately and ensures consistent results every time.

Essential Ingredients Breakdown

Let me walk you through each component that makes this toast extraordinary:

For the Jammy Eggs:

• Fresh eggs (room temperature works best)
• Water for boiling
• Ice for the ice bath
• Pinch of salt

For the Avocado Base:

• Ripe avocados (they should yield slightly to gentle pressure)
• Fresh lemon juice
• Sea salt
• Freshly cracked black pepper
• Optional: red pepper flakes for heat

For the Toast Foundation:

• High-quality bread (sourdough, whole grain, or artisan bread)
• Butter or olive oil for toasting

For the Pesto:

• Fresh basil pesto (homemade or high-quality store-bought)
• Extra virgin olive oil if needed for consistency

The Complete Recipe

Ingredients (Serves 2)

Instructions

Step 1: Prepare the Jammy Eggs

I always start with the eggs since they take the most precision. Fill a medium saucepan with water and bring it to a vigorous boil. While the water heats, prepare a bowl of ice water—this is crucial for stopping the cooking process at exactly the right moment.

Gently lower the room-temperature eggs into the boiling water using a slotted spoon. I set my timer for exactly 6 minutes and 30 seconds for the perfect jammy consistency. The moment that timer goes off, I immediately transfer the eggs to the ice bath using the slotted spoon.

Let the eggs sit in the ice bath for at least 2 minutes. This shock stops the cooking process and makes them easier to peel. Once cooled, gently tap the eggs all over and peel them carefully—the shells should come off easily.

Step 2: Prepare the Avocado

While the eggs are cooling, I prepare the avocado. Cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl. Add the lemon juice immediately—this prevents browning and adds a bright, acidic note that balances the richness.

Mash the avocado with a fork, leaving some texture. I don’t want it completely smooth; those small chunks add interest to each bite. Season with sea salt and freshly cracked black pepper, tasting as you go.

Step 3: Toast the Bread

I prefer to toast my bread in a skillet with a little butter rather than using a toaster. Heat a large skillet over medium heat and add the butter. Once it’s melted and slightly foaming, add the bread slices. Toast for 2-3 minutes per side until golden brown and crispy.

The key is getting that perfect contrast—crispy exterior with a slightly chewy interior that can support all the toppings without becoming soggy.

Step 4: Assembly

Now comes the fun part—building these beautiful toasts. Start by spreading a thin layer of pesto on each piece of toast. I use about a tablespoon per slice, but you can adjust based on your preference.

Next, spread the seasoned avocado mixture evenly over the pesto. Create a small well in the center of each avocado portion—this is where the jammy egg will sit.

Carefully slice each jammy egg in half lengthwise. I use a sharp knife and clean it between cuts to ensure clean, beautiful slices. Place the egg halves on top of the avocado, cut-side up so that gorgeous yolk is visible.

Step 5: Final Touches

Drizzle each toast with a little extra virgin olive oil—just a few drops to add richness and help the flavors meld. Add a pinch of red pepper flakes if you like a little heat, and finish with a final sprinkle of sea salt and black pepper.

Nutritional Benefits

This toast isn’t just delicious—it’s incredibly nutritious. Let me break down the health benefits of each component:

Nutritional Information per Serving

Eggs provide complete protein and are rich in choline, which supports brain health. The yolk contains lutein and zeaxanthin, antioxidants that promote eye health.

Avocado is packed with monounsaturated fats, fiber, and potassium. These healthy fats help with nutrient absorption and provide sustained energy.

Pesto (when made with basil) offers antioxidants and anti-inflammatory compounds. The pine nuts provide healthy fats and protein.

Whole grain bread adds fiber, B vitamins, and complex carbohydrates for sustained energy.

Variations and Customizations

Over the years, I’ve experimented with numerous variations of this basic recipe. Here are some of my favorites:

Mediterranean Twist:

• Add sliced cherry tomatoes
• Use sun-dried tomato pesto
• Sprinkle with crumbled feta cheese
• Finish with fresh oregano

Spicy Mexican Style:

• Mix jalapeño into the avocado
• Use cilantro-lime pesto
• Add a dollop of hot sauce
• Garnish with toasted pepitas

Protein-Packed Version:

• Add a few slices of prosciutto
• Include some crumbled bacon
• Use a seed-heavy bread
• Extra sprinkle of hemp seeds

Seasonal Spring Variation:

• Add fresh pea shoots
• Use arugula pesto
• Include sliced radishes for crunch
• Finish with microgreens

Storage and Meal Prep Tips

While this toast is best enjoyed immediately, I’ve developed some strategies for making it more meal-prep friendly:

Egg Preparation: Jammy eggs can be made up to 3 days ahead. Store them peeled in the refrigerator in a container with a damp paper towel. Before serving, let them come to room temperature for about 15 minutes.

Avocado Storage: To prevent browning, I store mashed avocado with plastic wrap pressed directly against the surface. Add extra lemon juice if preparing more than a few hours ahead.

Pesto: Homemade pesto keeps for up to a week in the refrigerator. Store it with a thin layer of olive oil on top to prevent oxidation.

Common Mistakes to Avoid

Through trial and error, I’ve learned what can go wrong with this seemingly simple recipe:

Overcooking the Eggs: The difference between jammy and hard-boiled is literally seconds. Always use a timer and have your ice bath ready.

Using Unripe Avocados: Unripe avocados won’t mash properly and lack the creamy texture that makes this dish special. Plan ahead and let them ripen at room temperature.

Skipping the Lemon Juice: This isn’t just about preventing browning—the acidity balances the richness and brightens all the flavors.

Using Weak Bread: Flimsy bread will become soggy under the weight of the toppings. Choose sturdy, thick slices that can handle the load.

Serving Suggestions

This toast is substantial enough to serve as a complete breakfast or light lunch. I often pair it with:

• Fresh fruit salad for added vitamins and natural sweetness
• A simple green salad with lemon vinaigrette
• Freshly squeezed orange juice or a green smoothie
• Greek yogurt with berries for extra protein

For brunch entertaining, I love serving these toasts alongside:

• Smoked salmon and cream cheese bagels
• Fresh pastries and croissants
• A variety of fresh juices and coffee
• Seasonal fruit platters

Troubleshooting Guide

Problem: Eggs are too firm Solution: Reduce cooking time by 30 seconds next time. Remember that carryover cooking continues even in the ice bath initially.

Problem: Avocado is too chunky Solution: Mash more thoroughly, or use a slightly riper avocado. You can also add a tiny bit of olive oil to help with consistency.

Problem: Toast becomes soggy Solution: Make sure your bread is properly toasted and cooled slightly before adding toppings. Also, don’t add too much pesto or avocado.

Problem: Pesto tastes bland Solution: Add a pinch of salt, a squeeze of lemon juice, or a bit more garlic. Sometimes store-bought pesto needs a little enhancement.

Seasonal Adaptations

I love adapting this recipe to showcase seasonal ingredients:

Spring:

• Add fresh asparagus spears
• Use spring onion pesto
• Include fresh pea shoots
• Garnish with edible flowers

Summer:

• Top with fresh tomato slices
• Use basil-heavy pesto
• Add fresh corn kernels
• Include fresh herbs like chives

Fall:

• Roast some butternut squash to add
• Use walnut pesto
• Include pomegranate seeds
• Add a sprinkle of toasted pumpkin seeds

Winter:

• Add roasted red pepper strips
• Use kale pesto
• Include dried cranberries
• Top with toasted pine nuts

The Science Behind Perfect Jammy Eggs

Understanding the science helps achieve consistent results. Egg proteins begin to coagulate at different temperatures:

Temperature Guide:

• 140°F (60°C): Whites begin to thicken
• 145°F (63°C): Whites are mostly set
• 158°F (70°C): Yolks begin to thicken
• 180°F (82°C): Yolks are completely set

The jammy egg sweet spot occurs when the whites reach full coagulation while the yolks remain just below their setting point. This typically happens between 6-7 minutes in boiling water, depending on egg size and starting temperature.

Questions & Answers

Q: Can I make this recipe vegan? A: Absolutely! Replace the jammy egg with sliced firm tofu or tempeh, and use vegan pesto made without parmesan. The result is still delicious and satisfying.

Q: What’s the best type of bread to use? A: I prefer thick-cut sourdough or artisan whole grain bread. The key is choosing something sturdy enough to support the toppings without becoming soggy. Avoid thin sandwich bread.

Q: How do I know when my avocado is perfectly ripe? A: A ripe avocado should yield to gentle pressure when squeezed but not feel mushy. The skin may be slightly darker, and it should feel heavy for its size.

Q: Can I use store-bought pesto? A: Yes, but choose a high-quality version with good color and fresh-looking ingredients. Sometimes I enhance store-bought pesto with a squeeze of lemon juice and a pinch of salt.

Q: How far in advance can I prepare the components? A: Jammy eggs can be made 3 days ahead, avocado mixture can be prepared a few hours ahead (with extra lemon juice), and pesto keeps for a week. Assemble just before serving.

Q: What if I don’t like runny yolks? A: You can cook the eggs for 8-9 minutes for a firmer but still creamy yolk, or even use hard-boiled eggs sliced thin. The dish will still be delicious.

Q: Can I freeze any components? A: Pesto freezes beautifully for up to 3 months. Avocado doesn’t freeze well, and cooked eggs become rubbery when frozen. Fresh is always best for this recipe.

Q: Is this recipe gluten-free? A: It can be! Simply use gluten-free bread. Make sure your pesto doesn’t contain any gluten-containing ingredients—most traditional pestos are naturally gluten-free.

Q: How can I add more protein to this dish? A: Add sliced smoked salmon, prosciutto, or turkey. You could also use two eggs per serving or add a sprinkle of hemp seeds or chopped nuts.

Q: What’s the best way to slice the jammy eggs? A: Use a sharp knife and clean it between cuts. Some people prefer to dip the knife in water, which helps prevent sticking. Slice gently and confidently in one motion.

This jammy egg, avocado, and pesto toast represents everything I love about simple, quality ingredients prepared with care. It’s a dish that never fails to satisfy, whether I’m making it for myself on a quiet morning or serving it to friends at a weekend brunch. The combination of creamy, rich, and bright flavors creates a perfect harmony that makes every bite memorable.

The beauty of this recipe lies not just in its delicious outcome, but in the mindful process of preparing each component with attention and care. From timing the eggs perfectly to selecting the ripest avocado, every step contributes to creating something truly special from wonderfully simple ingredients.