63°C Eggs on Avocado Toast
Back to Shell-On Soft Eggs
Last updated
- Prep
- 10 min
- Cook
- 60–75 minutes
- Yield
- 2 servings
Breakfasteggsavocado toastbrunchbreakfast
Ingredients
- 4 clean, uncracked, refrigerated large shell eggs explicitly labeled processor-pasteurized
- 2 thick slices sourdough bread
- 1 ripe avocado
- 2 tbsp fresh lemon juice
- 1 tsp extra-virgin olive oil
- 2 tsp everything seasoning
- Flaky salt and freshly cracked black pepper
- Red pepper flakes, optional
- Microgreens or baby arugula, for serving
Method
Prepare
- Confirm that every egg is clean, uncracked, refrigerated, and explicitly labeled processor-pasteurized.
Cook
- Set the water bath to 145°–147°F.
- Cook for 60–75 minutes for soft-boiled texture from processor-pasteurized shell eggs.
- Toast the sourdough until crisp and golden.
- Mash the avocado with the lemon juice, olive oil, and a pinch of flaky salt, leaving a little texture.
- Spread the avocado over the toast and keep the slices ready for the warm eggs.
Finish
- Lift the eggs from the bath and let them stand only until they are comfortable to handle.
- Crack each egg into a small clean bowl, then gently spoon two eggs onto each avocado toast.
- Add the everything seasoning, black pepper, red pepper flakes if using, and microgreens.
Serve
- Finish with flaky salt and serve immediately while the eggs are warm.
Want another texture or thickness?
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