Description
Avocado toast with soft-boiled eggs is a breakfast classic that perfectly combines creamy avocado and rich, runny yolk atop crispy, toasted bread. This vibrant dish is not only visually appealing but also packed with flavor and nutrients, making it ideal for busy mornings or leisurely brunches. With quick preparation and endless customization options, this recipe invites your creative flair to shine.
Ingredients
Scale
- 2 ripe avocados (about 400g)
- 4 slices sourdough or whole-grain bread
- 4 large eggs
- 1 tsp flaky sea salt
- 1/2 tsp freshly cracked black pepper
- 2 tbsp high-quality olive oil
Instructions
- Boil the Eggs: In a medium saucepan, bring water to a boil. Carefully add eggs and simmer for 6 minutes. Transfer to an ice bath for 2 minutes before peeling.
- Toast the Bread: While the eggs cool, toast the bread until golden brown.
- Mash the Avocado: Scoop out avocados into a bowl and mash with salt and pepper.
- Assemble: Spread mashed avocado on toast, halve the soft-boiled eggs, and place them on top. Drizzle with olive oil.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Boiling, Toasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice of avocado toast with egg (approx. 200g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 186mg