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Avocado Toast with Soft-Boiled Eggs

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A quick and satisfying breakfast featuring creamy avocado and soft-boiled eggs on crispy toast.

Ingredients

Scale
  • 2 slices bread (sourdough, whole grain, country, or gluten-free)
  • 1 ripe avocado
  • 2 large eggs
  • 1–2 teaspoons fresh lemon juice
  • Salt, to taste
  • Black pepper, to taste
  • Optional toppings: red pepper flakes, everything bagel seasoning, olive oil, chives, parsley, thin radish or tomato slices

Instructions

  1. Bring a small pot of water to a gentle boil. Prepare a bowl of ice water and set it aside.
  2. Lower the eggs into the boiling water with a spoon. Keep the water at a steady, gentle boil.
  3. While the eggs cook, toast the bread until golden and crisp. Set the slices on plates.
  4. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add lemon juice, a pinch of salt, and black pepper. Mash to your preferred texture.
  5. Spread the mashed avocado over the warm toast when the timer is almost done.
  6. Cook the eggs for 6–7 minutes for soft, jammy yolks (water at a gentle boil). Transfer eggs to the ice bath for 1 minute to stop cooking.
  7. Gently crack and peel the eggs. Halve them and set on the avocado toast. Season with salt, pepper, and any extras. Serve right away.

Notes

Use a timer for perfect yolks: 6 minutes soft, 7 minutes jammy. Mash avocado right before serving to keep it bright green.

Nutrition

Find it online: https://diymealprep.com/avocado-toast-soft-boiled-eggs-2/