Avocado Toast with Soft-Boiled Eggs
A simple and healthy avocado toast topped with soft-boiled eggs, perfect for breakfast or a light snack.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Boiling and Toasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large eggs
- 2 slices bread (sourdough, whole grain, or your favorite)
- 1 ripe avocado
- 1 to 2 teaspoons lemon or lime juice
- Salt and freshly ground black pepper
- Red pepper flakes (optional)
- Olive oil or butter for toasting (optional)
- Toppings (optional): chopped chives, microgreens, cherry tomatoes, everything bagel seasoning, feta
Instructions
- Bring a small pot of water to a gentle boil (enough to cover the eggs by 1 inch). Prepare an ice bath.
- Lower eggs into the water with a spoon. Cook for 6 to 7 minutes for jammy yolks, or 8 minutes for a more set center.
- Move eggs to the ice bath for 1 to 2 minutes to stop cooking. Gently crack and peel under cold running water.
- While eggs cook, toast the bread to your liking. For extra flavor, brush with olive oil or a little butter before toasting.
- In a bowl, mash the avocado with lemon or lime juice, a pinch of salt, and black pepper. Keep it a bit chunky.
- Spread avocado on warm toast. Slice or halve the soft-boiled eggs and place on top. Season with more salt, pepper, and red pepper flakes if you like.
- Finish with toppings such as chives, microgreens, tomatoes, or everything bagel seasoning. Serve right away.
Notes
For best results, store components separately and assemble just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 220mg