Avocado Toast with Jammy Egg

A plate of eggs on toast with avocado, garnished with greens, sits on a wooden table. Nearby are a plaid napkin, a pepper grinder, and a glass of red wine.

5 from 2 votes

This buttery, pan-griddled croissant topped with mashed, fresh avocado and peppery rocket set the stage for perfectly poached eggs. This avocado toast with jammy egg is a luxe, any day-of-the-week breakfast ready in just 15 minutes!

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: French

Diet: Vegetarian

Servings: servings

Author: Jenny DeRemer

Cost: $1.91 per serving

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

US Customary - Metric

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