Do you have a go-to breakfast you make most days? Mine is oatmeal with wild blueberries and Vietnamese cinnamon — I find that specific cinnamon gives the flavor I crave. I usually use frozen wild blueberries so they don’t go soft or moldy before I can eat them. But yesterday I didn’t feel like my usual bowl, so I made Egg on Avocado Toast with Tomato Jam instead. It was delicious and felt special for Mother’s Day.
I had prepared a batch of tomato jam earlier in the week using a pint of baby yellow tomatoes. I originally bought them for another recipe but then decided to make jam — and I’m glad I did.
If you haven’t tried tomato jam, you’re missing out on something special. The idea sounded odd to me at first, but after making it once I was hooked. It combines the sweetness and acidity of tomatoes with jam-like texture and savory notes, creating a versatile spread that brightens many dishes.
Tomato jam is excellent on sandwiches and burgers, spooned over crostini with goat cheese, layered on avocado toast, or simply eaten straight from a spoon. Its savory-sweet profile makes it surprisingly addictive.
I’d recently bought an avocado and a loaf of bread — a rare treat in our house since bread and chocolate are my weaknesses. The avocado was ripening on the counter, so I decided to use it before it went too soft. Everything came together beautifully: creamy avocado, a sunny-side-up egg, and a smear of tomato jam on toast. The flavors complemented each other so well that I knew I needed to share this combination.
I’ve made tomato jam with red tomatoes before, but the yellow ones taste a touch sweeter while retaining that savory quality. Either will work, but I loved the bright, slightly sweet note the yellow tomatoes added.
Whether you’re searching for a new breakfast idea, a fresh lunch, or a simple dish to serve on Mother’s Day, this Egg on Avocado Toast with Tomato Jam is an easy, flavorful option. Make a full batch of tomato jam when you can — it disappears quickly once people taste it.
Egg on Avocado Toast with Tomato Jam
Yield: 2 servings (with leftover tomato jam)
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 2 eggs, cooked sunny-side-up
- 1 ripe avocado
- 2 slices bread of your choice, toasted
- Tomato jam (homemade or store-bought)
Directions:
- Make tomato jam using baby yellow or red tomatoes and allow it to cool. (Use your preferred recipe.)
- Toast the bread until golden.
- Slice the avocado, scoop the flesh onto each slice of toast, and mash evenly.
- Cook two eggs sunny-side-up and place one egg on each avocado-topped toast.
- Spoon a tablespoon or more of tomato jam over the egg white or alongside the egg, according to taste. Serve immediately.
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Tools used to make this dish: