About this recipe

The viral breakfast everyone's obsessed with — a perfectly jammy soft-boiled egg sliced over golden, crunchy toast with creamy avocado, a drizzle of chili oil, and a sprinkle of flaky salt. It's simple, stunning, and endlessly satisfying. The magic is all in the egg: cooked exactly 6½ minutes for that luscious, barely-set golden yolk that oozes just enough to make every bite incredible.

Instructions

1. 1

   Bring a small saucepan of water to a full rolling boil ^[over high heat]. Gently lower the large eggs in using a slotted spoon. Reduce heat to a gentle boil and cook for exactly 6½ minutes for a jammy, slightly runny yolk.

2. 2

   While the large eggs cook, prepare an ice bath (a mixing bowl filled with cold water and ice). As soon as the timer goes off, transfer the large eggs immediately to the ice bath and let them cool for 2 minutes — this stops the cooking and makes peeling easy.

3. 3

   Toast the sourdough bread thick-cut slices until deeply golden and crispy. While warm, spread with softened butter if using.

4. 4

   Scoop the ripe avocado halved flesh into a small mixing bowl. Add the lime juice and a pinch of flaky sea salt, then mash with a dipping fork to a slightly chunky consistency. Spread generously over each slice of toast.

5. 5

   Peel the cooled large eggs and slice each one in half lengthwise. Place both halves cut-side up on top of the avocado toast so the jammy yolk is on full display.

6. 6

   Finish with a drizzle of chili oil or chili crisp, a sprinkle of toasted sesame seeds, a pinch of red chili flakes (if using), and a final pinch of flaky sea salt. Serve immediately.