Soft-Boiled Egg and Avocado Toastie with Sriracha Mayo

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft-boiled eggs and creamy avocado spread meet spicy sriracha mayo in a toasted sandwich for a quick, satisfying breakfast. This American-inspired sandwich and wrap recipe, ready in about 18 minutes, pairs large eggs, ripe avocado, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 1 American cuisine 350 cal/serving

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Ingredients

2 large eggs
1/2 ripe avocado
1 tbsp mayonnaise
1 tsp sriracha sauce
1 tsp lime juice
1/4 tsp salt
1/8 tsp black pepper
2 slices whole wheat bread
1 tsp unsalted butter

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Instructions

Step 1: Bring a small pot of water to boil. Gently lower 2 large eggs into boiling water, cook for exactly 6 minutes for soft-boiled yolks. Immediately transfer eggs to an ice bath for 2 minutes, then peel carefully.
Step 2: Meanwhile, mash 1/2 ripe avocado in a bowl with 1 tsp lime juice, 1/4 tsp salt, and 1/8 tsp black pepper until smooth but slightly chunky.
Step 3: Mix 1 tbsp mayonnaise with 1 tsp sriracha sauce until well combined to create sriracha mayo.
Step 4: Butter 1 tsp unsalted butter on one side of each of the 2 slices of whole wheat bread.
Step 5: On the unbuttered side of one slice, spread the mashed avocado evenly.
Step 6: Slice the peeled soft-boiled eggs into rounds and layer them over the avocado.
Step 7: Drizzle or spread sriracha mayo over the eggs, then top with the second slice of bread, buttered side out.
Step 8: Heat a skillet over medium heat and grill the sandwich for 3 minutes per side, pressing gently with a spatula, until bread is golden brown and sandwich is warmed through. Serve immediately.