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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 or pea shoots, 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!
Looking for more Southern inspired breakfast and brunch recipes? Don’t miss these ones for breakfast pizza with sunny egg and this copycat Bob Evans sausage and gravy casserole.
Introduction
This indulgent yet energizing avocado toast starts with a butter-griddled croissant piled high with mashed avocado, jammy poached eggs, and a lemony arugula and microgreen salad. It’s a “no-recipe” dish perfect for brunch or a healthy breakfast. Add a sprinkle of Parmesan, a dash of chili oil, or smoked sea salt to make it your own. And don’t forget—cutting the eggs right on top of the toast lets all that golden yolk soak into the croissant, which makes it extra delicious!
Why This Recipe Works
- 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
Curious what you need to make your own avocado toast with the perfect jammy poached eggs? Here’s the key ingredients you’ll need…
- 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!
- 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!
- Greens: Look for vibrant, perky greens with no wilting, yellowing, or sliminess. Arugula should smell peppery, sorrel tangy, and pea shoots fresh and sweet.
See recipe card for full information on ingredients and quantities.
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.
How to Make Avocado Toast with Jammy Egg
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.
1
Poaching the Eggs
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.
2
Prep the Croissants
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.
3
Mash Avocado & Toss Greens
Lightly griddle the croissants on both sides over medium-low heat until golden. Remove the pan from the heat but leave the croissants in the pan 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, then mash them well.
Toss the rocket and microgreens with a pinch of sea salt and a squeeze of fresh lemon. Use your hands to massage the greens, ensuring all the leaves are coated.
4
Assemble & Enjoy!
Place a croissant in 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.
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.
Parts of this recipe may be prepped in advance. The majority, however, is best assembled and enjoyed fresh and the day it’s made. You can flatten the croissants and wrap them 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 the avocado and scoop it into a small container and include the pit to ensure the mashed avocado stays green.
Serving Avocado Toast with Jammy Egg
Avocado toast with jammy egg is perfect for a leisurely weekend brunch, breakfast, post-workout refuel, or as breakfast-for-dinner any night of the week. I recommend rounding out your meal with other breakfast favorites, like this croissant breakfast casserole, cheddar bay biscuit casserole, or this creamy grits and goat cheese breakfast soufflé.
If you’re serving this at brunch or at a shower, pair it with a libation such as Sauvignon Blanc, light and citrusy wheat beer, or a classic mimosa.
Expert Tips
- Begin with room temperature eggs, as they will cook more quickly and evenly than eggs straight from your refrigerator.
- Smoked sea salt is a game changer in recipes like this one where subtlety makes a difference in flavor.
Other Breakfast Recipes to Try
Avocado Toast with Jammy Egg
Ingredients
For the Poached Eggs
- 4 fresh large eggs, at room temperature
- 1 tablespoon distilled white vinegar, add to poaching liquid
For the Avocado Toast
- 2 fresh croissants
- 2 tablespoons salted butter
- 1 large avocado, or 2 baby avocados
- 1 cup rocket (arugula), or to taste
- 1/2 cup red sorrel, pea shoots, or microgreens , or to taste
- 1 pinch sea salt
- 1 squeeze freshly squeezed lemon juice
- 1 tablespoon olive oil
Optional Garnish
- Parmesan cheese, freshly grated
- smoked Malden sea salt
- chili oil
Instructions
Poaching the Eggs
- Poach the eggs a few minutes ahead. Bring a pot of water to a gentle simmer, then add the vinegar. Carefully add the eggs to the water. For 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.
Toasting the Croissants
- Either leave the croissants intact, or slice them in half lengthwise. Flatten them 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.
Assembling the Toast
- Scoop the flesh of an avocado into a bowl and give it a squeeze of lemon and a pinch of sea salt. Mash well.
- Add the rocket, sorrel, and/or microgreens to a bowl. Toss them with a pinch of sea salt and a squeeze of lemon and drizzle of olive oil. Massage with your hands until the leaves are well coated. Set aside.
- 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
- Begin with room temperature eggs, as they will cook more quickly and evenly than eggs straight from your refrigerator.
- Smoked sea salt is a game changer in recipes like this one where subtlety makes a difference in flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
With great thanks and appreciation, this recipe is adapted from Chef Yannick Alléno of Pavyllon London in the Four Seasons Hotel London at Park Lane.
This avocado toast looks delicious! I love the idea of having dressed microgreens and rocket on top…it sounds amazing!
Emma, this breakfast is seriously on repeat in this house – greens for breakfast is genius-healthy, so we do microgreens, the rocket, asparagus spears, and on occasion, grilled Romaine. I cannot get enough of this one. Now YOU need to try it! 😉 Jen