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Chef Megan Mitchell

Online Cookbook

Avocado Toast with a 6-Minute Egg and Everything Salt

Avocado Toast with a 6-Minute Egg and Everything Salt


  • 4 slices rustic bread
  • 4 large eggs
  • 2 Hass avocados, thinly sliced
  • 1 tbsp. poppy seeds
  • 1 tbsp. sesame seeds, black or white
  • 1 tbsp. dried minced garlic
  • 1 tbsp. dried minced onion
  • 2 tsp. 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 them easier to peel.

  4. While the eggs cool slightly, toast your bread. Before plating you can quickly dunk the eggs into hot water to heat back through.

  5. To assemble place 10-12 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.

    Recipe Courtesy of Megan Mitchell

    Watch me make it here!

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