This post may contain affiliate links, please see our privacy policy + disclosures for details.
A buttery, pan-griddled croissant topped with mashed, fresh avocado and peppery rocket set the stage for perfectly poached eggs. Garnish Avocado Toast with Jammy Egg with microgreens, pea shoots, or sprouts, a sprinkle of flaky salt, and a pinch of chili flakes for that extra flair! It’s a luxe, any day-of-the-week breakfast ready in just 15 minutes!
With great thanks and appreciation, this recipe adapted from Chef Yannick Alléno of Pavyllon London in the Four Seasons Hotel London at Park Lane.
This simple yet luxurious dish features a butter-griddled croissant topped with mashed avocado, poached eggs, and a zesty arugula and black-eye pea shoot salad dressed with olive oil, lemon juice, and sea salt. If you need a ‘breakfast ideas refresh’ with recipes that give off incredible brunch vibes, I’m here to attest this egg toast recipe won’t disappoint you.
While the croissant sauteed in brown butter may be considered an indulgence, the combination of creamy avocado, perfectly runny yolk poached eggs, and vibrant rocket and microgreen salad creates a powerhouse of brain and body super fuel. Top with freshly grated Gruyere or Parmesan cheese and wake your inner Parisian. Add heat with chili oil, red pepper flakes, or a simple grind of freshly ground black pepper. This dish is one of those ‘no-recipe recipes,’ allowing you to adjust and create freely. Cutting soft-boiled eggs directly over the toast lets the runny yolk spill onto the croissant rather than the cutting board—a technique tip worth remembering.
The buttery richness of griddled croissants pairs beautifully with creamy avocado, while the peppery bite of rocket and fresh microgreens balances the dish. For an extra boost of flavor, sprinkle smoked sea salt for added depth.
Why You’ll Love Eggs on Toast with Avocado
· Visually Appealing Dish – vibrant colors and contrasting textures, for those restaurant-worthy breakfasts.
· Best of Both Worlds – balance of indulgence and nutrition, making it an ideal choice for avocado toast lovers.
· High-End with Relaxed Ingredients – with hints of buttery, creamy, and zesty notes, appeals to just about everybody.
· Simple but High-quality – make it a quick and easy breakfast option for busy mornings and lazy brunches alike.
Ingredients for Eggs on Toast with Avocado
A Buying Guide for Croissants and Greens
- Croissants – When shopping for croissants, look for golden, flaky exteriors and a light, airy feel—no dense or pale pastries! Prioritize real butter over oil substitutes, avoid preservatives, and trust your nose; a buttery bakery is always a win. Local bakeries? Even better!
- Rocket, sorrel, black-eyed pea shoots, Microgreens – Look for vibrant, perky greens with no wilting, yellowing, or sliminess. Arugula should smell peppery, sorrel tangy, and pea shoots fresh and sweet. Microgreens should be crisp, not dry or limp. At the farmers’ market, ask for same-day harvest (chef’s kiss!), and for packaged greens, check the expiration date for freshness.
Ingredient Notes
Croissants – Choose buttery and flaky croissants for the perfect base.
Butter – For rich, savory flavor, choose high-quality salted butter—you’ll taste the difference.
Avocado – Select ripe avocados for a smooth and creamy texture.
Poached eggs – Perfect runny yolks start with fresh, high-quality eggs—don’t skimp on freshness!
Greens – Choose local greens common to where you live.
Sea salt – Enhance the greens with a sprinkle of sea salt or smoked sea salt.
Fresh lemon juice – Use fresh lemon juice for the greens.
Olive oil – Choose extra virgin olive oil for a rich, fruity flavor.
Substitutions and Variations
- If you are not keen on poached eggs, by all means change it up. Scrambled eggs, egg whites, and soft-boiled eggs all work well in this dish and make for a delicious breakfast – eat what resonates with you and your eaters.
- This method works with toasted bread slices, too, but breads with a sweeter finish than say wheat or sourdough (though I’ve enjoyed on sourdough bread many times). Think croissant bread and Challah.
- Chef Alléno finishes his croasts with freshly shaved Parmesan, but feel free to add soft Danish feta, chili flakes, or a pinch of Malden, preferably smoked. In a pinch, everything bagel seasoning works, too.
Step By Step Instructions
Scroll down for the full printable recipe, but if you’re into the play-by-play, keep reading for step-by-step instructions complete with photos to guide you.
For best results, it’s recommended to poach the eggs a few minutes ahead. To achieve runny egg yolks, remove the pot of water from the heat immediately after adding the eggs. The eggs will continue to cook at a slower pace off the heat, becoming slightly jammy and also allowing you time to finish preparing. If firmer yolks are preferred, you can return the pot to the heat for 1 to 2 minutes as needed.
Recipe Tip
Begin with a room temperature large egg or eggs as they will cook more quickly and evenly than an egg straight from your refrigerator.
Once your eggs are poached, you have a choice; slice your croissants in half or leave whole. Both are correct. Flatten the croissant(s) with a rolling pin. They will spring back a bit, and that’s okay; no need to mow ’em down.
In a pan, melt 2 tablespoons of butter. I recommend salted butter in this dish, however unsalted is totally fine, too. Once it has foamed, allow those white milk solids to toast resulting in a beurre noissette or brown butter.
Lightly griddle the croissant(s) on both sides over medium-low heat until golden. Remove the pan from the heat but leave the croissant(s) so they keep moderately warm.
Scoop the flesh of an avocado into a bowl and give it a squeeze of lemon and a pinch of sea salt. Estimate 1/2 avocado per toast if the fruit is large, and 1 avocado per toast if you can get your hands on the baby avocados. Mash.
To a bowl, add the amount of rocket and microgreens your heart tells you, about a half cup per toast but do more or less if you like. To the greens, add a pinch of sea salt and a squeeze of fresh lemon. Use your hands to massage the greens ensuring all the leaves are coated.
Place a croissant(s) into a shallow bowl. Begin building by topping with avocado. Add 1 to 2 poached eggs atop the mashed avocado, followed by the salad. Serve immediately with fresh Parmesan, chili oil, or as is.
Serving Tip
Smoked sea salt is a game changer in recipes like this one where subtlety makes a difference in flavor.
How to Serve Eggs on Toast
Occasions
- Leisurely Weekend Brunch
- Breakfast Gatherings
- Post-Workout Fuel
- Celebratory Brunch such as a Shower
- Breakfast for Dinner
Pairings
If this egg on toast recipe will be offered for a brunch or shower, consider pairing with a libation.
- Wine – A crisp and refreshing Sauvignon Blanc complements the vibrant flavors of avocado and eggs.
- Beer – A light and citrusy wheat beer balances the richness of the dish.
- Cocktail – A classic mimosa with its bubbly citrus notes is a delightful brunch pairing.
Make Ahead and Storage
Parts of this recipe may be prepped in advance. The majority, however, is best assembled and enjoyed fresh and the day it’s made. A bit of prep you can do ahead:
- Flatten the croissants and wrap in plastic film until ready to assemble.
- Combine the arugula and microgreens in a bowl, but do NOT add salt, lemon or oil until ready to assemble.
- Mash your avocado and scoop it into a small container and INCLUDE the pit. The avocado pit will ensure the mashed avocado stays green.
Other Egg-cellent Breakfast Ideas to Try!
Avocado Toast with Jammy Egg
Equipment
Ingredients
For the Poached Eggs
- 4 fresh eggs, poached
- 1 tablespoon distilled white vinegar, add to poaching liquid
For the Avocado Toast
- 2 fresh croissants
- 2 tablespoons butter, salted
- 1 large (or 2 baby) avocados
- 1 cup rocket (arugula), may do more or less depending on preference
- 1/2 cup red sorrel, pea shoots, or microgreens , may do more or less depending on preference
- pinch sea salt
- squeeze lemon juice, fresh
- 1 tablespoon olive oil
Optional for Serving
- Parmesan cheese, freshly grated
- smoked Malden sea salt
- chili oil
Instructions
Poach Eggs
- Poach the eggs a few minutes ahead. To achieve runny egg yolks, remove the pot of water from the heat immediately after adding the eggs. The eggs will continue to cook at a slower pace off the heat. If firmer yolks are preferred, you can return the pot to the heat for 1 to 2 minutes as needed.4 fresh eggs, 1 tablespoon distilled white vinegar
Prepare the Avocado Toast
- Opt to leave croissants intact or slice in half lengthwise. Then flatten the croissants with a rolling pin or a wide spatula. In a large skillet melt 2 tablespoons of butter. Allow butter to foam and the resulting milk solids to toast. Once you achieve beurre noisette or brown butter, griddle the croissants on both sides over medium-low heat, about 2 minutes per side. Remove the skillet from the heat but leave croissants in place.2 fresh croissants, 2 tablespoons butter
- Scoop the flesh of an avocado into a bowl and give it a squeeze of lemon and a pinch of sea salt. Mash.1 large (or 2 baby) avocados, pinch sea salt, squeeze lemon juice
- Add the rocket, sorrel, and/or microgreens to a bowl. Toss in a pinch of sea salt followed by a squeeze of lemon and olive oil. Massage with your hands until the leaves are well coated. Set aside.1 cup rocket (arugula), 1/2 cup red sorrel, pea shoots, or microgreens, pinch sea salt, squeeze lemon juice, 1 tablespoon olive oil
- Place each croissant in its own shallow bowl. Top with mashed avocado and two poached eggs each. Lastly, divide the rocket salad between the two. Enjoy the vibrant flavors alone or top with Parmesan or chili oil and enjoy.
Notes
-
- Wrap flattened croissants in plastic film until ready to assemble.
-
- Combine the arugula and microgreens in a bowl, but do NOT add salt, lemon or oil until ready to assemble.
-
- Mash your avocado and scoop it into a small container and INCLUDE the pit. The avocado pit will ensure the mashed avocado stays green.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
Yes, whole grain or other breads may be substituted for the croissant.
Yes, use the method of egg preparation that resonates with you and your eaters.
Add 1 tablespoon of white vinegar to the boiling water to help the whites of the eggs set properly. Crack the egg(s) into a sieve and allow the watery white to drain leaving you with just the firmer white and the yolk. Shimmy into a bowl before transferring to the hot water.
