Loaded Avocado Toast Twist (Printable)

A satisfying avocado toast layered with fresh veggies, feta, and a perfectly cooked egg.

# What You'll Need:

→ Bread & Base

01 - 2 large slices sourdough or multigrain bread
02 - 1 ripe avocado
03 - 1 small lime, juiced
04 - 1 tablespoon extra-virgin olive oil
05 - Salt and freshly ground black pepper, to taste

→ Toppings

06 - 2 large eggs
07 - ½ cup cherry tomatoes, halved
08 - ¼ cup cucumber, thinly sliced
09 - 2 tablespoons red onion, finely diced
10 - 2 tablespoons crumbled feta cheese
11 - 2 tablespoons radishes, thinly sliced
12 - 1 tablespoon fresh cilantro or parsley, chopped
13 - ½ teaspoon red chili flakes (optional)
14 - Microgreens or arugula, for garnish

# Directions:

01 - Toast the bread slices until golden and crisp.
02 - Bring a small pot of water to a boil. Gently lower in the eggs and cook for 7 minutes for jammy yolks. Transfer eggs to an ice bath, peel, and slice in half.
03 - In a bowl, mash the avocado with lime juice, olive oil, salt, and pepper until creamy yet slightly chunky.
04 - Generously spread the mashed avocado over each toasted bread slice.
05 - Layer cherry tomatoes, cucumber, red onion, radishes, and crumbled feta evenly on the avocado-covered toast.
06 - Place one halved egg atop each toast. Sprinkle with red chili flakes and fresh herbs, then garnish with microgreens or arugula.
07 - Serve immediately, seasoning further with salt and pepper if desired.

# Expert Advice:

01 -
  • It comes together in under 20 minutes but tastes like you spent way more effort than you actually did.
  • The soft egg yolk becomes your sauce—no need for mayo or anything heavy.
  • You can pile on whatever fresh vegetables you have on hand and it somehow always works beautifully.
02 -
  • Toast your bread properly—undertoasted bread will turn into mush the moment those toppings sit on it, and nobody wants soggy toast.
  • The 7-minute egg is specific because that's what gives you the jammy yolk that acts as your dressing for everything else on the plate.
03 -
  • Buy avocados a day or two before you plan to make this, so they're at peak ripeness—they go from hard to perfect to brown in what feels like an hour.
  • Slice your egg just before assembling everything so the yolk stays glossy and whole-looking; slice it too early and it dries out a little.
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