There’s a specific kind of quiet that hits the house right after school drop-off. The chaos of finding backpacks and water bottles is over, and I finally have a moment to myself before diving into work.
On those mornings, the last thing I want is a boring breakfast. I want something that feels like a little reward—something energizing and delicious that I don’t have to share!
This Jammy Egg Avocado Toast is my 10-minute reset. It’s that perfect, simple upgrade that turns a normal morning into a great one. And that drizzle of pesto? It changes everything.
My Go-To 15-Minute Energizing Meal
When I’m developing recipes, I’m always looking for the perfect balance of “delicious” and “practical.” This one is a total winner. It’s become my go-to lunch on busy days, too.
Here’s why I think you’ll love this Pesto Avocado Toast as much as I do:
- It’s Incredibly Satisfying. This isn’t just a snack. It’s a real, balanced meal. You get high-quality protein from the eggs, fiber from the whole-grain toast, and rich, healthy fats from the avocado and pesto. It keeps me full and focused through my morning meetings.
- The Flavor is Amazing. The creamy avocado, the rich jammy egg, and the bright, zesty “pop” from the basil pesto and lemon juice is just a perfect combination.
- It’s So Fast. It looks and tastes like something you’d get at a fancy brunch spot, but it’s ready in about 13-15 minutes. That’s a win for any busy mom.
How to Get That Perfect Jammy Yolk
The “jammy” egg is the star here. It’s not runny, but it’s not chalky and hard-boiled either. It’s perfectly luscious.
The secret is all in the timing. Here’s the deal:
You’ll bring your water to a rolling boil and gently lower in the eggs. Let them simmer (not a violent boil!) for exactly 7 to 8 minutes. Seven gives you a slightly runnier jam, eight is a bit firmer. I’m usually a 7-minute-and-30-second person myself.
The most important step? The ice bath. As soon as that timer goes off, get those eggs into a bowl of ice water. This stops the cooking process cold and makes them a breeze to peel.
While the eggs cool, you toast your bread, mash your avocado with that little bit of lemon juice, and get your pesto ready. Then it’s just assembly: toast, avocado, sliced eggs, and a beautiful drizzle of pesto. Done.
A Few Ways to Make This Your Own
I love sharing avocado toast with egg ideas because it’s so easy to customize. This recipe is a fantastic starting point, but feel free to experiment!
- Bread Swaps: I use whole-grain, but a thick-cut, rustic sourdough is amazing. A good rye bread also works beautifully. The key is a sturdy slice that can hold up.
- The “Green” Factor: Try this with a handful of fresh arugula or baby spinach between the avocado and the egg. It adds a fresh, peppery bite.
- Add Some Heat: The recipe calls for a pinch of red pepper flakes, but a drizzle of hot honey or your favorite chili oil is a fantastic variation.
- Egg Options: If you’re not in the mood for a jammy egg, this is just as delicious with a fried, over-easy, or poached egg.
Your Quick Toast Questions, Answered
Can I make the jammy eggs ahead of time?
Yes! This is one of my favorite time-saving tricks. You can boil, cool, and peel the eggs and store them in an airtight container in the fridge for up to 2 days. It makes morning assembly even faster.
What if I don’t have pesto?
No problem! A simple drizzle of high-quality extra virgin olive oil and a sprinkle of “Everything Bagel” seasoning is a great substitute. A balsamic glaze is also delicious.
Is this recipe kid-friendly?
My kids are hit-or-miss with pesto, but they love this with just the avocado and a fully hard-boiled egg (cooked 9-10 minutes). It’s an easy-to-adapt meal for the whole family.
Elevated Jammy Egg & Pesto Avocado Toast
Ingredients
Core Components:
- 3 large eggs
- 3 slices whole-grain bread or other sturdy bread suitable for toasting
- ¾ ripe medium avocado
Flavor Enhancers & Seasoning:
- 1 tablespoon basil pesto (≈1 teaspoon per toast)
- ½ teaspoon fresh lemon juice
- Pinch of red pepper flakes optional
- Salt to taste
Instructions
- Prepare Eggs for Boiling: Fill a medium saucepan with enough water to cover the eggs by about an inch. Bring the water to a vigorous boil over a medium-high heat setting.
- Cook Eggs: Using a slotted spoon, gently lower the 3 eggs into the boiling water one by one. Reduce the heat slightly to maintain a steady, rolling simmer. Cook for 7–8 minutes for jammy yolks; for fully set yolks cook 9–10 minutes.
- Doneness Check: whites fully set and opaque; yolks glossy and jammy. If whites are loose, return eggs to hot water for 30–60 seconds.
- Toast Bread: While the eggs are simmering, place the 3 bread slices in a toaster or under a broiler until golden brown and toasted to your preference.
- Prepare Avocado Spread: In a small bowl, combine the flesh of ¾ avocado with the ½ teaspoon of fresh lemon juice. Mash with a fork until it reaches a spreadable consistency, either mostly smooth or with some small chunks.
- Cool and Peel Eggs: Once the cooking time for the eggs is complete, immediately transfer them from the saucepan to a bowl filled with ice water. Allow them to chill for at least 2-3 minutes. This halts the cooking process and makes them easier to peel.
- Assemble Toasts: Gently peel the cooled eggs. Slice each egg lengthwise into quarters.
- Dress the Toast: Spread the prepared avocado mixture evenly over each of the 3 toasted bread slices (using approximately ¼ of a whole medium avocado's worth of flesh per slice).
- Final Touches: Arrange one sliced egg (four quarters) on top of the avocado layer on each toast. Season lightly with salt and a pinch of red pepper flakes, if using. Finish by drizzling 1 teaspoon of pesto over each assembled toast.
- Serve: Enjoy immediately for the best experience.
Notes
- Calories: 264 kcal
- Protein: 12.3 g
- Total Fat: 14.5 g
- Saturated Fat: 2.6 g
- Carbohydrates: 24.8 g
- Fiber: 6.5 g
- Sugars: 3.6 g
- Sodium: Approximately 272 mg (this does not include any additional salt added "to taste")
I really hope this recipe brightens up your morning or makes for a perfect, easy lunch. It’s a simple, nourishing meal that always makes me feel great, and I hope it does the same for you. Let me know if you give it a try!
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
