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Think of this as a better-than-everything bagel, with the perfect combo of avocado and egg.

Avocado Toast with a 6 minute egg and Everything Salt


  • 4 slices rustic bread

  • Extra virgin olive oil

  • Lemon

  • 4 large eggs

  • 2 Hass avocados, thinly sliced

  • For the salt:

  • 1 tablespoon poppy seeds

  • 1 tablespoon sesame seeds, black or white

  • 1 tablespoon dried minced garlic

  • 1 tablespoon dried minced onion

  • 2 teaspoon kosher salt


  1. Combine everything for the salt in a small bowl. Set aside.

  2. Bring a small sauce pot of water to a simmer. Gently place the eggs, still in their shell, into the water. Set a timer and cook for 6 minutes exactly. This will yield a runny yolk but a set white.

  3. Remove the cooked eggs from the water and place in an ice bath, this makes it easier to peel.

  4. While the eggs cool slightly, drizzle bread with olive oil and toast. Before plating you can quickly dunk the eggs into hot water to heat back through.

  5. Peel and slice avocado and juice with lemon.

  6. To assemble place 7-8 thinly sliced pieces of avocado on the toast followed by the everything salt then finished off with the soft-boiled peeled egg. Sprinkle with a little more everything salt. Serve immediately.

Avocado Toast with a 6 minute egg and Everything Salt




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- Today I'm making avocado toast with a six-minute egg and everything salt. It's the best part of the everything bagel on a California staple. Let's make it. To start off this recipe, I'm going to make my everything bagel salt, which is basically everything you find on an everything bagel. I have dried garlic, poppy seeds, dried minced onion, and some toasted sesame seeds. And you can use white or black, whatever you prefer. And some kosher salt. A couple pinches. Mix it together. I have a pot of barely simmering water. It should look like 7-Up or Sprite. I don't want it boiling, because if I put my eggs in, it might crack them. Gently place my eggs into the pot, and then immediately set a timer for six minutes. And I'm doing that because this is the time that I've found worked for a really runny yolk but a set white. So we'll just leave those for six minutes, keep an eye and make sure, like I said, it doesn't come to a boil. All right, while those cook, I'm gonna work on my bread. I have a rustic loaf here, I'm gonna slice it into four thick slices. You can use any country-style sourdough, seeded bread, whatever you like. Drizzle with a little extra virgin olive oil. Onto the grill. My grill is preheated. If you don't have a grill pan, you don't wanna bust it out, you can toast these, you can broil them, as long as they're nice and crispy and crunchy. While my bread grills and my eggs cook, I'm gonna work on the avocado. Here's the tip, or a tip, I've heard about picking the perfect avocado. Pull off its little belly button, and if it's green, like this beautiful color green, you know it's ripe. If it's brown it's bad. If it's like a very yellowish color then it's not ripe enough. All right, so I'm sure you've seen avocado toast a million different ways, and you're probably thinking, Megan, you're super lame for doing an avocado toast. But this one takes a little bit longer, but it's so pretty. It's like L.A. with avocado meets New York with the everything bagel. Now to thinly slice my avocado. I'm gonna juice a little lemon over the avocado. It'll help it from browning, and it also gives it a nice little flavor. I think my eggs are ready. And I want to immediately put these in an ice bath to stop them from cooking and get that beautiful runny yolk. Once these are cool enough to handle, break 'em open. One tip about hard-boiled eggs, six minute eggs, use slightly older eggs. Like two-week-old eggs. If you use a farm fresh egg, it will be super tricky to peel. I've peeled a lot of eggs in my life. Time to plate. Grab a piece, two pieces of the grilled bread. And then shingle the avocado on the toast. And sprinkle some of the everything salt over the top. That looks good, right? Then top with the six-minute egg, kinda nestle it on top. And then sprinkle a little more of the salt. And then we're gonna cut it open. Oh yeah. Runny yolk, set white. There you go, avocado toast with everything salt and a six-minute egg. Perfect for breakfast, lunch, or dinner. I hope you make it, enjoy.

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