Soft Boiled Egg and Avocado Toast
Soft Boiled Egg and Avocado Toast
Robert Moreland
2
5 minutes
6 minutes
American
Brunch
This Soft-Boiled Egg and Avocado Toast recipe combines the creaminess of mashed avocado with perfectly soft-boiled eggs on top of toasted bread. A sprinkle of salt, pepper, and optional chili flakes adds extra flavor, making it an ideal breakfast or light meal. It’s quick, nutritious, and packed with protein and healthy fats.
Ingredients
4 slices of your favorite bread
4 large eggs
1 large avocado
12 cherry tomoatoes
Salt
Pepper
Directions
Toast bread
Bring 1 inch of water to a boil in a sauce pot
Add eggs to the boiling water in a single layer, replace the lid and boil the eggs for 6 minutes
While eggs are boiling cut an avocado in half lengthwise around the pit. While holding each side of the avocado in each hand gently twist each side to separate the avocado into two halves.
Remove the pit from the avocado and discard it. Remove the flesh from both halves of the avocado by either squeezing it out of the skin or scooping it out with a spoon.
Slice both halves into thin strips
Halve the cherry tomatoes
Remove the eggs from the pot and run cool water over then until they are easy to handle
Peel eggs and cut each one in half
Sprinkle eggs with salt and pepper to taste
Top toast with avocado, soft boiled eggs, cherry tomatoes and serve
