‘What I Ate’ is a series of posts for so-easy-this-doesn’t-need-a-recipe but I’m sharing with you for the idea or inspiration.
This toast took 2 tries but was ohh-so-worth-it! I had a sweet challah bread with a soft boiled egg, mashed avocado, and everything-bagel seasoning. Mr. J is the soft boiled egg master and the first time I over cooked ’em. Then I miiight have undercooked it. It was good, but I worried it might have been a touch jiggly.
Avocado Toast with Soft Boiled Egg & Everything Bagel Seasoning
1/4 teaspoon each: sesame seeds; poppy seeds; minced onion; fennel seeds; kosher salt & pepper
1 slice challah bread
In a dry skillet, toast the seasoning for about 5 minutes (can be made and stored in advance).
Bring water to boil – just enough to cover the egg. Once it boils, add in the egg and cover to cook for 4.5 minutes. (Cooking for 5 minutes then they rested for ~1 minute and when I peeled, they were too hard. Cooking for 4 minutes and barely resting and peeling they were a bit squishy.)
While the egg is cooking, toast the bread until golden brown.
Fork smash the avocado. Spread onto the toast.
Peal the egg under running water and quickly get it onto the toast. Poke that yolk!
Sprinkle with everything bagel seasoning. Enjoy!