Honey Truffle Ricotta & Avocado Toast With Jammy Egg

This avocado toast is next level! From the velvety layer of truffled cheese to the herby avocado cream on toasted multigrain bread that’s all topped with a perfectly set jammy egg … it’s a brunch must!

Prep Time

15 Mins

Cook Time

6.5 Mins

Serves

Ingredients

For the Toast

Multigrain Bread (2 slices, thick-cut recommended)
Olive Oil (for toasting)

For the Cheese Layer

Ricotta Cheese (3 tablespoons)
Honey Truffle Goat Cheese (2 tablespoons)
Olive Oil (1 teaspoon)
Kosher Salt (to taste)
Freshly Ground Black Pepper (to taste)

For the Avocado Layer

Ripe Avocado (1, pitted and peeled)
Fresh Basil (a small handful, roughly 10 leaves)
Olive Oil (2 teaspoons)
Lemon Juice (1/2 teaspoon)
Kosher Salt (to taste)
Freshly Ground Black Pepper (to taste)

Toppings For the Brunch Experience

Avocado Half (sliced, cut side dipped in everything seasoning)
Everything Seasoning (for coating)
Watercress (2 small stems per slice of toast.)
Pepitas (to your liking. I used about 8 on each slice)
Sugar Snap Peas (4, halved lengthwise)
Jammy Eggs (1-2. Cause you can absolutely put a whole egg on a toast!)

Preparation

To Make Your Jammy Eggs

Bring a small pot of water to a boil. The water should sit roughly an inch above the egg. Gently lower in the eggs and simmer for exactly 6.5 minutes. Using your slotted spoon, immediately transfer your cooked eggs to an ice bath to cool for 3 minutes. Once chilled, crack on the shell on a solid surface, return to the ice water and peel carefully in the water to make the peeling more seamless, and then set them aside.

To Toast The Bread

Heat a skillet over medium heat. Lightly oil both sides of the bread and then toast it until the bottom is golden and crisp, flip, and toast again until golden. Set aside.

To Make the Cheese Layer

In a small bowl, mix the ricotta, honey truffle goat cheese, olive oil, salt and pepper together until smooth.
Spread generously over the warm toast.

To Make the Avocado Layer

In a food processor, combine the avocado, basil, olive oil, lemon juice, salt, and pepper. Blend until lush and creamy. Gently spoon or spread over the cheese layer so as to not disrupt the cheese below.
For a weekday breakfast, cut the jammy egg in half and add it on top. For the elevated brunch version, continue on!

For the Toppings

Pour everything seasoning onto a small plate. Press the cut side of an avocado half into the seasoning.
Seasoned side down, slice.
Lay the seasoned avocado slices along the edge of the toast.
On the other side of the toast, criss cross two halved snap peas (the sides with the peas inside).
Nestle in a few sprigs of watercress around the avocado slices and the snap peas.
Tuck in or sprinkle on pepitas.
Slice the jammy egg in half just before serving to reveal that glossy yolk. Nestle it right in the middle of your toast.
Serve immediately! Eat and enjoy!