Avocado & Soft Boiled Egg Toast

This Avocado & Soft-Boiled Egg Toast is a nourishing classic with a little heat and a lot of flavor. It's the kind of breakfast (or anytime snack) that feels simple yet elevated — creamy avocado, jammy eggs, and a little spice to wake up your taste buds. I love how the richness of the avocado pairs with the runny yolk, and when you layer it all on a hearty piece of toast, it becomes such a satisfying bite.

I like to fan out avocado slices for a bit of visual flair, but you can always mash it if that's more your style. The soft-boiled egg brings protein and comfort, while crushed red chili flakes and spicy microgreens give it a bold, peppery edge. A drizzle of good olive oil and a pinch of flaky salt tie it all together for a perfectly balanced toast moment.

Optional: add a few drops of chili oil if you want to turn up the heat even more.

Avocado & Soft-Boiled Egg Toast

Servings: 1–2

Prep Time: 10 minutes

Ingredients

  • 1 ripe avocado, sliced
  • 2 slices of bread (your choice – I recommend a hearty, gluten-free sourdough)
  • 1–2 soft-boiled eggs, peeled and sliced
  • Crushed red chili flakes
  • Optional: Chili oil
  • Optional: Spicy microgreens
  • Drizzle of extra virgin olive oil
  • Flaky salt, to finish

Instructions

  1. Toast your bread to your desired crispness.
  2. Slice the avocado and fan it out onto each slice of toast.
  3. Top with sliced soft-boiled eggs.
  4. Sprinkle with crushed red chili flakes.
  5. Drizzle with olive oil and, if desired, a touch of chili oil.
  6. Add spicy microgreens for a peppery kick (optional).
  7. Finish with a generous pinch of flaky salt and enjoy immediately.