Megan Mitchell brings together California and New York classics with avocado toast topped with a soft boiled egg and everything bagel salt from scratch. This’ll be your new favorite!
4 slices rustic bread
4 large eggs
2 ripe avocados, thinly sliced
For the salt:
1 tbsp poppy seeds
1 tbsp sesame seeds, black or white
1 tbsp dried minced garlic
1 tbsp dried minced onion
2 tsp salt
Combine everything for the salt in a small bowl. Set aside.
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.
Remove the cooked eggs from the water and place in an ice bath, this makes it easier to peel.
While the eggs cool slightly, toast your bread. Before plating you can quickly dunk the eggs into hot water to heat back through.
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.