Searching for a lunch that's ridiculously delicious and still easy to make? Jammy eggs, avocado and tangy salsa verde on crisp sourdough. Look no further!
Searching for a lunch that’s ridiculously delicious and still easy to make? Jammy eggs on crisp sourdough with avocado and tangy salsa verde. Look no further!
The perfect jammy egg
Six and a half minutes in boiling water gives you fully set whites and a yolk that’s thick and glossy, somewhere between runny and firm. Lower the eggs in straight from the fridge and move them to ice water as soon as the timer goes off, so they stop cooking.
Build a better toast
Use a sturdy bread like sourdough that stays crisp under the toppings. The avocado makes a creamy base and the salsa verde brings acidity and a little heat, so you don’t need any butter. Dill is optional, but it goes beautifully with egg.
- Make a few extra eggs: peeled jammy eggs keep for 3 days in the fridge.
- Add a handful of arugula or some crumbled feta.
- No salsa verde? Try a spoonful of pesto or chimichurri.
Try it on this recipe card
- Kitchen Timer: The 6 1/2-minute timer in step 1 has its own label, so you know which timer is ringing.
- Adjustable Servings: Making lunch for four? Double the servings.
- Add to Recipe Collection Button: Save the recipe to your own collection with the Add to Collection button.
- Private Notes: Keep your own notes on the recipe, like how long you like your eggs.
Green Salsa Egg Toast
Searching for a lunch that’s ridiculously delicious and still easy to make? Jammy eggs, avocado and tangy salsa verde on crisp sourdough. Look no further!
Ingredients
Equipment
Method
- Bring a small saucepan of water to a boil. Gently lower in 2 eggs with a spoon and cook for 6 1/2 minutes for set whites and jammy yolks.
- Move the eggs to a bowl of ice water for 2 minutes, then peel them.
- Meanwhile, toast 2 slices sourdough bread until golden and crisp.
- Mash 1/2 avocado onto the toast and spoon 4 tbsp green salsa over it.
- Halve the eggs and put them on top. Finish with 1 tbsp dill and flaky sea salt and black pepper.
Crack the shell all over and peel the eggs under running water. The shell slips right off.
Nutrition
Notes
Like your yolks runny? Boil the eggs for 6 minutes. For a firm yolk, go for 9.
Any green salsa works: a jar of salsa verde, chimichurri or even a spoonful of pesto.
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