Instant Pot Jammy Egg and Avocado Sandwich on Toast

Name: Instant Pot Jammy Egg and Avocado Sandwich on Toast
Prep time: 5 min
Cook time: 9 min
Total time: 14 min
Yield: 2 servings
Cuisine: Modern American
Ingredients: 4 eggs (200 g) large eggs, at room temperature; 1 medium (150 g) ripe avocado, fresh; 4 slices (120 g) bread slices (sourdough, whole wheat, or your preferred bread); ½ lemon (30 ml) lemon, juiced; salt, for seasoning; black pepper, freshly cracked; 1 cup (240 ml) water, for Instant Pot; 2 tablespoons (30 g) butter or mayonnaise, for spreading (optional) (optional)

From the MyKitchenBank Kitchen

Soft-boiled eggs cooked to creamy, jammy perfection in the Instant Pot are layered with mashed avocado, crispy toast, and a squeeze of fresh lemon for a protein-packed breakfast sandwich that comes together in under 30 minutes. The runny yolk acts as a luxurious sauce that pairs beautifully with buttery avocado.

Prep: 5 min
Cook: 9 min
Wait: 15 min
Total: 29 min
Makes: 2 sandwiches

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Steps

Before you start

Remove eggs from the fridge 10 minutes before cooking so they're closer to room temperature for even cooking
Prepare an ice bath by filling a bowl with ice water and setting it nearby
Have your toaster or toaster oven ready and ingredients gathered before you start the Instant Pot

1
Set up Instant Pot
- Pour 1 cup (240 ml) of water into the inner pot of the Instant Pot.
- Place the trivet (the metal rack that comes with your pot) at the bottom, sitting above the water level.
- The water creates the steam necessary to pressurize the pot.
- Make sure the trivet is secure and the water level is clearly below it.
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Ready when: Water is added and trivet is securely positioned above the water line
Tip: Never skip the water; the Instant Pot cannot come to pressure without it
2
Cook eggs under pressure
- Carefully place the 4 room-temperature large eggs directly on the trivet, spacing them so they don't touch each other.
- Close the lid of the Instant Pot securely, making sure the steam release valve is set to 'Sealing' (not 'Venting').
- Press the 'Pressure Cook' or 'Manual' button and set the timer to exactly 6 minutes on high pressure.
- The pot will take approximately 5 minutes to come to full pressure before the 6-minute countdown begins.
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Ready when: Pressure indicator shows seal is achieved, then timer beeps at 6 minutes
Tip: Room-temperature eggs cook more evenly than cold eggs. Make absolutely sure the vent is set to 'Sealing' or your pot won't pressurize
3
Quick release and transfer to ice bath
- When the timer beeps, allow the Instant Pot to vent naturally for 1 minute (do not open or adjust anything).
- After 1 minute, very carefully turn the steam release valve to 'Venting,' keeping your face and hands away from the steam opening.
- Let the steam escape completely until the float valve at the top of the lid drops down, indicating the pressure has fully released (about 1 minute).
- Carefully remove the lid and using a spoon, gently transfer all 4 eggs to your prepared ice bath.
- The eggs will be very hot, so move slowly and carefully.
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Ready when: Float valve is down, lid opens freely, and eggs are submerged in ice water
Tip: Be extremely careful with the steam; it can burn. The ice bath is essential; without it, carryover heat will overcook the yolk
4
Cool eggs and toast breadOven 400°F / 205°C
- Let the eggs sit in the ice bath for 5 minutes while you prepare the toast.
- If using a regular toaster, place your 4 bread slices in and toast until golden brown and crispy, about 2–3 minutes.
- If using a toaster oven, preheat to 400°F (200°C), then toast the 4 bread slices for 2–3 minutes until golden brown and crispy.
- If desired, lightly spread butter or mayonnaise on the warm toast immediately after it comes out.
- The toast can be ready at the same time the eggs finish cooling, so timing these together is efficient.
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Ready when: Eggs are cool to touch and bread is golden, crispy, and warm
Tip: Use thicker bread slices (3/4 inch or more) so the toast can support the weight of the jammy yolk without falling apart
5
Peel and halve the eggs
- Remove the cooled eggs from the ice bath one at a time and gently tap the shell all over to create cracks.
- Under cool running water, roll each egg gently to loosen the shell, working from the wider end where the air pocket is located.
- The shell should slip off relatively easily.
- Gently pat the peeled eggs dry with a paper towel.
- Slice each egg in half lengthwise with a gentle sawing motion so the jammy yolk stays intact and visible.
- You should have 8 egg halves total.
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Ready when: All 4 eggs are peeled, dried, and sliced in half with the yolk center intact
Tip: Cool water helps the shell slip off more easily. Work gently to avoid breaking the yolk; a soft sawing motion with a sharp knife is better than pressing down
6
Prepare avocado
- Cut the avocado in half lengthwise and gently twist the halves to separate them.
- Using a spoon, carefully remove the pit from one half.
- Hold the other half in your hand (pit-side down, flesh-side up) and scoop the avocado flesh into a small bowl using a spoon, working around the pit.
- Once both halves are scooped, add the juice from the lemon half, a small pinch of salt, and 3–4 grinds of fresh black pepper.
- Mash gently with a fork until the avocado is chunky but spreadable (not completely smooth).
- Taste and adjust seasoning if needed.
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Ready when: Avocado is mashed to your preferred texture and well-seasoned with lemon
Tip: Don't over-mash the avocado; a chunky texture adds better flavor and mouthfeel than a smooth puree. The lemon juice prevents browning and adds brightness
7
Assemble sandwiches
- Lay out all 4 slices of warm toast on a clean surface or plate.
- Divide the mashed avocado evenly between 2 of the toast slices, spreading it in a thin, even layer.
- Arrange 2 egg halves (4 total) on each avocado-topped slice, placing them yolk-side up so the jammy center is visible.
- Sprinkle each sandwich lightly with a tiny pinch of salt and a few fresh grinds of black pepper.
- Top each sandwich with the remaining 2 plain toast slices, pressing down gently to secure everything.
- If desired, cut the sandwiches in half diagonally for easier eating.
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Ready when: Sandwiches are stacked, pressed gently, and ready to serve
Tip: Assemble just before eating so the warm yolk doesn't make the toast soggy. Cut diagonally for a professional presentation

Good to know

Tips

Make a batch of jammy eggs on Sunday: Cook 6–8 eggs at once and store peeled in the fridge for up to 3 days. Use them in salads, ramen, grain bowls, or on avocado toast throughout the week.
Room-temperature eggs are essential: Remove eggs from the fridge 10–15 minutes before cooking. Cold eggs cook unevenly, potentially resulting in inconsistent yolk doneness.
Choose sturdy bread: Thicker, sturdier bread like sourdough or whole grain holds up better to the runny yolk than soft white bread. Toasting also adds structure to prevent sogginess.
Reuse the ice bath: If you cook eggs regularly, reuse the ice bath immediately for another batch. The ice melts during the first batch, but you can add more water or ice if cooking multiple batches in succession.

Make ahead

Jammy eggs can be cooked up to 2 days ahead, peeled, and stored in an airtight container. Reheat gently in simmering water for 1–2 minutes if desired. Avocado mixture can be made up to 4 hours ahead if covered with plastic wrap pressed directly on the surface. Toast bread just before serving for best crispness.

Storage & reheating

Assembled sandwich: Best eaten immediately; wrapped leftovers keep in the fridge for 2 hours but the bread will soften. Peeled cooked eggs: Store in an airtight container in the refrigerator for up to 3 days. Mashed avocado: Cover with plastic wrap directly on the surface and refrigerate for up to 4 hours to prevent browning. Toasted bread: Store in an airtight container at room temperature for 1 day; refresh in a 350°F (175°C) oven for 2 minutes before serving.

Substitutions

bread slices (sourdough, whole wheat, or your preferred bread) → English muffin, bagel, croissant, or lettuce wrap. Croissants add richness; lettuce wraps are a lower-carb alternative. Toast times may vary depending on bread type.
ripe avocado → Mashed white beans mixed with olive oil and lemon juice, or crispy bacon and mayo. White beans provide a creamy, protein-rich base. Bacon adds savory crunch for a different flavor profile.
lemon → Lime juice or red wine vinegar (use about 1 teaspoon). Lime provides citrus brightness with a tropical note. Vinegar adds tanginess and prevents the avocado from browning.
large eggs → Adjust Instant Pot cooking time: 5 minutes for very runny yolks or 7–8 minutes for harder-cooked yolks. Soft yolks (5 min) work best for dipping; harder yolks (8 min) hold their shape better if you prefer less mess.