Ingredients
- •4 large eggs (shell-on)
- •2 slices thick-cut sourdough bread
- •1 ripe avocado
- •2 tbsp fresh lemon juice
- •1 tsp extra-virgin olive oil
- •2 tsp everything bagel seasoning
- •Flaky sea salt
- •Freshly cracked black pepper
- •Red pepper flakes (optional)
- •Fresh microgreens or arugula for garnish
Instructions
Preheat sous vide water bath to 146°F (63°C)
Carefully lower eggs (in shells) into the water bath using a slotted spoon
Cook for 70 min for perfect jammy texture
About 10 min before eggs are done, prepare the toast
Toast sourdough slices until golden and crispy
Halve the avocado, remove pit, and scoop flesh into a bowl
Mash avocado with lemon juice, olive oil, and a pinch of salt until smooth but still slightly chunky
When eggs are done, remove from water bath
Prepare an ice bath with cold water and ice cubes
Transfer eggs to ice bath for 2–3 min to stop cooking and make peeling easier
Spread smashed avocado generously on each toasted bread slice
Gently crack egg shells and peel carefully (whites will be delicate)
Place 2 peeled eggs on each avocado toast
Gently press eggs to release the jammy yolk
Sprinkle generously with everything bagel seasoning
Add flaky sea salt, black pepper, and red pepper flakes if desired
Garnish with microgreens or arugula
Serve immediately while eggs are warm and yolks are flowing
Notes
- •The 70-minute cook time ensures perfectly set whites with liquid yolk centers
- •Ice bath makes peeling much easier and prevents overcooking
- •Use the freshest eggs possible for best results
- •Everything bagel seasoning can be store-bought or homemade (sesame seeds, poppy seeds, dried garlic, dried onion, salt)