Avocado Toast with Dukkah and Soft Egg
Yes, another avocado toast recipe. But this one has dukkah, a jammy egg, and pickled onion — and it is actually worth making.
Breakfast · Prep 10 min · Cook 6 min · Serves 2 · Easy · By Tina · Published
Ingredients
- 2 slices sourdough bread, thick-cut
- 1 large avocado, ripe
- 2 eggs
- 2 tbsp dukkah, store-bought or homemade
- 0.25 red onion, thinly sliced, pickled
- 1 tsp lemon juice
- 1 tbsp olive oil
- chili flakes, optional
- flaky salt, Maldon preferred
I resisted avocado toast for years because I thought it was overhyped. Then I made it properly — with crunchy dukkah, a six-minute egg, and quick-pickled onion — and I understood why people will not shut up about it.
The dukkah is the game-changer. It is an Egyptian nut-and-spice blend that adds this incredible crunch and warmth. You can buy it or make your own, but either way, once you put dukkah on avocado toast you can never go back to plain.
The pickled onion adds tang. The jammy egg adds richness. Together they transform basic avocado toast into something genuinely exciting.
Pro Tips
- Mash the avocado roughly with a fork — do not puree it. Texture matters.
- A six-minute egg is the sweet spot: set whites, perfectly jammy yolk.
- Toast the bread well. You need structural integrity to hold all these toppings.
- Good flaky salt on top is non-negotiable. Maldon if you can get it.
Serving
Eat immediately. This does not wait. Have your coffee ready before you assemble.
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