Sourdough-Style Smashed Egg Toast

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avocado toast // Breakfast // Gluten Free Grains // smashed egg toast // sourdough // sourdough-style // sourdough-style bread // toast

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Sourdough-Style Sourdough-Style

Crispy gluten-free sourdough-style toast layered with either creamy avocado or savory prosciutto, topped with smashed eggs for the ultimate open-faced breakfast. A simple yet gourmet dish packed with flavor and texture.

Ingredients

Base Ingredients
  • 4 Slices Canyon Bakehouse Sourdough-Style bread, toasted
  • 6 Large eggs
  • 2 Tbsp. Butter or olive oil
  • Salt & black pepper, to taste
  • 1 tsp. Red pepper flakes (optional)
  • Fresh herbs (such as chives or parsley), for garnish
Option 1: Prosciutto & Parmesan
  • 4 Slices prosciutto
  • ¼ C. Parmesan cheese, shaved
Option 2: Avocado & Everything Seasoning
  • 1 Large avocado, mashed
  • 1 tsp. Lemon juice
  • 1 Tbsp. Everything bagel seasoning

Directions

  • Bring a pot of water to a gentle boil.
  • Carefully lower the eggs into the water and cook for 6 minutes for a jammy center.
  • Transfer eggs to an ice bath and let cool for 5 minutes before peeling.
  • While the eggs are cooling, toast the sourdough slices until golden brown.
  • Spread butter or olive oil over each warm slice.

For Option #1:

  • Crisp the prosciutto in a pan for 2-3 minutes until slightly crispy.
  • Lay a slice of crispy prosciutto over each toast.
  • Sprinkle with shaved Parmesan.

For Option #2:

  • Mash the avocado with lemon juice and spread it evenly over each toast.
  • Sprinkle everything bagel seasoning over the avocado.

 Build the Toast:

  • Peel the soft-boiled eggs and place 1-2 eggs on top of each prepared toast.
  • Use a fork to gently smash them, letting the yolk spread.
  • Season with salt, black pepper, and red pepper flakes (if using).
  • Garnish with fresh herbs and serve!