Avocado Toast with Jammy Egg and Arugula

By Sprig Originals ✓ · cooked up in Sprig

A proper café breakfast plate, not a rushed smash-and-go. Thick-cut country bread gets brushed with olive oil and baked until it crackles, then piled with avocado seasoned three ways — lemon, flaky salt, and a whisper of chile. A 6½-minute egg with a molten orange center sits on top, and a lemony arugula salad on the side keeps the whole plate feeling light. Everything comes together in under 25 minutes with one pot and one sheet pan.

Ingredients

• 2 slices country sourdough or pain de campagne, cut 3/4-inch thick
• 1 tbsp extra-virgin olive oil
• 1 clove garlic, peeled and halved

• 2 large eggs, straight from the fridge
• ice for an ice bath

• 2 ripe Hass avocados
• 2 tsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1 tbsp finely minced shallot
• 1/2 tsp kosher salt, plus more to taste
• 1/8 tsp freshly ground black pepper
• 1 pinch Aleppo pepper or red pepper flakes

• 3 cups baby arugula, loosely packed
• 2 tsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1/4 tsp Dijon mustard
• kosher salt and black pepper
• 2 tbsp shaved Parmesan

• flaky sea salt
• 1 tbsp torn fresh chives or dill
• 1 tsp toasted sesame seeds (optional)
• lemon wedges, for serving

Instructions

1. Heat the oven to 400°F and set a rack in the middle. Bring a small saucepan of water to a rolling boil, and fill a bowl with ice and cold water.
2. Brush both sides of each bread slice with the 1 tablespoon olive oil and set them directly on a sheet pan. Bake 6 minutes, flip, and bake 4 to 6 minutes more, until the surface is dry, deeply golden, and firm enough to knock on. Crisp edges with a slightly chewy center is the target — don't let it dry all the way through.
3. Meanwhile, lower the cold eggs into the boiling water with a spoon and set a timer for 6 minutes 30 seconds, adjusting the heat so the water stays at a gentle, steady boil. Transfer the eggs straight to the ice bath for 3 minutes, then peel under a thin stream of cool water, starting at the wide end.
4. While the eggs chill, make the avocado. Halve and pit the avocados and scoop the flesh into a bowl. Add the lemon juice, 1 tablespoon olive oil, minced shallot, 1/2 teaspoon kosher salt, black pepper, and Aleppo pepper. Smash with a fork until it holds together but still has visible chunks — about 10 seconds of work, no more. Taste and add salt until it tastes bright and clearly seasoned.
5. Whisk the salad dressing right in the serving bowl: 2 teaspoons lemon juice, Dijon, a pinch of salt and pepper, then 1 tablespoon olive oil. Add the arugula and toss with your hands just before plating so it doesn't wilt. Top with shaved Parmesan.
6. Rub the cut garlic clove once or twice across the hot, rough surface of each toast — a light pass only, it's potent. Divide the avocado between the slices and spread to the very edges, leaving the surface craggy rather than smooth.
7. Halve each jammy egg lengthwise and set the halves on the avocado, cut side up. Season the yolks with flaky sea salt and pepper, scatter chives and sesame seeds over the toast, and serve immediately with the arugula salad and a lemon wedge alongside.

Chef's tips

Nutrition (per serving, estimated)

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