Avocado toast with jammy eggs, tomatoes & basil
Breakfast of champions! This one makes me happy every time. And keeps me full alllll morning long.
Today I used smashed avocado but I also love a good shmear of pesto when I have it.
XO, km
THE DISH:
avocado toast with jammy eggs, tomatoes & basil | serves 1
THE STUFF:
1 slice sourdough bread
EVOO
2 eggs
1/2 avocado
3 cherry tomatoes
a lot of freshly grated Parmesan cheese
a few fresh basil leaves
freshly ground black pepper
THE HOW-TO:
Bring a small pot of water to a boil and carefully lower the eggs into the water. Cook for exactly 7 minutes and then transfer to an ice bath for 2 minutes. Peel and cut the egg in half.
Brush both sides of the bread generously with EVOO and toast in a cast iron skillet over high heat.
Smash the avocado onto the toast and place the eggs on top. Using a small spoon, cut the eggs into smaller pieces and spread them out to cover the toast.
Top with Parmesan, tomatoes and basil. Give the toast a final drizzle of EVOO and hit it with some freshly ground black pepper.