1-2tablespoonsCalifornia extra virgin olive oilfor drizzling
Instructions
For Jammy Eggs:
Fill a small saucepan with water and bring to a gentle boil over medium-high heat. Prepare a small bowl of ice water.
Gently place the eggs in the boiling water and boil for for 7 1/2 minutes, adjusting the heat as necessary to prevent the water from boiling too rapidly and cracking the eggs. Remove the eggs using a slotted spoon and transfer them to the bowl of ice water for 30 seconds. Remove from the cold water, peel and slice them in half, working quickly as they continue to cook in their shells. Set aside.
For the Avocado Toast:
Toast the slices of bread.
Spread a generous amount of the Homemade Mayonnaise over each slice. Divide the sliced avocado between the slices. Layer the cherry tomatoes over the avocado slices.
In a small bowl, place the arugula with a drizzle of the Marinated Red Onion oil or olive oil, toss to coat completely. Layer the arugula over the cherry tomatoes. Season the toasts with salt and a squeeze of lemon juice, to taste. Sprinkle 2 or more tablespoons of crumbled feta over each toast, and place one Jammy Egg on top of each.
Finish the toasts with some Marinated Red Onions or pickled onions and a drizzle of extra virgin olive oil.