📋 Everything Bagel Avocado Toast with Crispy Prosciutto and Jammy Egg

Ingredients

• 2 large eggs
• 2 cups ice water (for ice bath)
• 2 thick-cut sourdough bread slices (about 3/4 inch thick)
• 1 teaspoon olive oil
• 4 slices (about 2 oz) thin-sliced prosciutto
• 2 medium ripe Hass avocados
• 1 tablespoon fresh lemon juice
• 1 small clove garlic, finely grated or minced
• 1/4 teaspoon, plus more for topping flaky sea salt (such as Maldon)
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon red pepper flakes (optional, for heat)
• 1 1/2 teaspoons everything bagel seasoning
• 1 teaspoon extra-virgin olive oil, for drizzling
• small handful, about 1/4 cup loosely packed microgreens or baby arugula (optional but highly recommended)
• from 1/4 lemon lemon zest

Instructions

1. Make the jammy eggs: Bring a small saucepan of water to a full rolling boil over high heat. Gently lower the eggs into the boiling water using a spoon. Reduce heat to maintain a gentle boil (medium to medium-high) and cook for exactly 7 minutes. While the eggs cook, prepare an ice bath by filling a bowl with 2 cups (480 ml) of cold water and a handful of ice. When the timer goes off, immediately transfer the eggs to the ice bath and let them sit for at least 3 minutes. Peel carefully — the whites will be fully set but the yolks will be gloriously soft and jammy in the center. Set aside.
2. Crisp the prosciutto: Place a medium non-stick or stainless steel skillet over medium heat — no oil needed, as prosciutto has enough fat. Lay the prosciutto slices flat in the pan in a single layer (work in batches if needed). Cook undisturbed for 1 to 2 minutes until the edges start to curl and the slices turn a deeper reddish-pink. Flip carefully with tongs and cook for another 30 to 60 seconds until crispy and lacy. Transfer to a paper towel-lined plate. The prosciutto will continue to crisp up as it cools — don't rush this step. Keep the skillet on the heat for toasting the bread.
3. Toast the sourdough: Drizzle 1 teaspoon (5 ml) of olive oil into the same skillet over medium heat. Add the sourdough slices and toast for 2 to 3 minutes per side until deeply golden and crisp on the outside but still slightly chewy inside. Alternatively, toast in a toaster or under the broiler, watching closely. You want a sturdy, golden base that won't go soggy under the toppings. Remove from heat and set on serving plates.
4. Make the avocado smash: Halve and pit both avocados. Scoop the flesh into a medium bowl. Add the lemon juice, grated garlic, 1/4 teaspoon (1.5 g) flaky salt, black pepper, and red pepper flakes if using. Use a fork to mash and smash until mostly smooth but with some chunky texture remaining — you want it rustic, not pureed. Taste and adjust salt and lemon to your liking.
5. Assemble the toasts: Divide the avocado smash evenly between the two pieces of toasted sourdough, spreading it generously all the way to the edges. Use the back of a spoon to create some swoops and texture — this gives the egg something to nestle into and makes it look beautiful. Sprinkle each toast with 3/4 teaspoon (2 g) of everything bagel seasoning.
6. Slice and add the eggs: Peel the jammy eggs and slice each one in half lengthwise with a sharp knife. Place one halved egg (both halves) on top of each avocado toast, cut-side up so you can see that gorgeous jammy yolk. Season the egg with a tiny pinch of flaky salt and black pepper.
7. Finish and serve: Break or crumble the crispy prosciutto into shards and arrange on top of each toast. Add a small handful of microgreens or baby arugula if using. Drizzle each toast with 1/2 teaspoon (2.5 ml) of extra-virgin olive oil and finish with a light grating of lemon zest. Serve immediately and eat right away — the toast is best warm and crisp.

Tips

• The ripe avocado test: Gently press the narrow top end of the avocado near the stem — if it gives slightly with gentle pressure, it's perfect for smashing. Too firm and it won't mash creamy; too mushy and the flavor goes flat. For this recipe, slightly underripe is better than overripe.
• Nail the jammy egg every time: The 7-minute method works for large eggs straight from the fridge. If your eggs are cold from the refrigerator, add 30 seconds (7.5 minutes total). If your eggs are room temperature, reduce to 6 minutes 30 seconds. The ice bath is non-negotiable — it stops the cooking instantly and makes peeling dramatically easier.
• Don't skip the skillet-toasted bread: Toasting sourdough in an olive oil-slicked skillet gives you a crunchy, golden crust that holds up under the avocado much better than a standard toaster. It also adds a subtle richness that makes everything taste more cohesive and restaurant-quality.
• Make everything bagel seasoning at home: If you can't find it at the store, mix together 1 tablespoon sesame seeds, 1 tablespoon poppy seeds, 1 teaspoon dried minced garlic, 1 teaspoon dried minced onion, and 1/2 teaspoon flaky salt. Store in a jar — it keeps for months and is endlessly useful.
• Scale up for a crowd: For an Easter brunch of 6–8 people, cook the prosciutto and eggs in advance (jammy eggs keep in their shells in the fridge for up to 2 days), prep the avocado smash to order, and set up a toast station so guests can assemble their own. It turns into an interactive brunch moment that everyone loves.

Storage

This recipe is best eaten immediately after assembly, as avocado oxidizes and toast goes soggy quickly. However, components can be stored separately: peeled jammy eggs keep in an airtight container in the refrigerator for up to 2 days submerged in cold water (change the water daily). Crispy prosciutto keeps at room temperature loosely covered for up to 4 hours, or refrigerated for up to 2 days (re-crisp in a dry skillet for 30 seconds over medium heat). Avocado smash should be made fresh, but if you must store it, press plastic wrap directly onto the surface, squeeze a little extra lemon juice on top, and refrigerate for up to 12 hours — some discoloration is normal; simply stir before serving.

Make Ahead

For Easter brunch or a gathering, this recipe is very make-ahead friendly when you prep the components separately. Up to 2 days ahead: hard-boil the eggs using the 7-minute method, cool in an ice bath, and store unpeeled in the refrigerator. Up to 1 day ahead: crisp the prosciutto and store in an airtight container at room temperature. Day of: smash the avocado fresh (takes 3 minutes), toast the bread right before serving, then assemble quickly at the table. This approach means you can have gorgeous, restaurant-quality avocado toasts on the table in under 10 minutes for a crowd.