Avocado Toast with Soft-Boiled Egg (Printable)

Nourishing breakfast with creamy avocado, soft-boiled egg, and microgreens on crispy toast.

# What You'll Need:

→ Bread

01 - 2 slices whole grain bread

→ Avocado

02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - 1/8 teaspoon sea salt
05 - Freshly ground black pepper to taste

→ Eggs

06 - 2 large eggs

→ Toppings

07 - 1/2 cup assorted microgreens
08 - 1 teaspoon extra virgin olive oil
09 - Pinch of red pepper flakes

# How-To Steps:

01 - Bring a small saucepan of water to a gentle boil. Carefully lower in the eggs and cook for 6 to 7 minutes for soft-boiled centers.
02 - Toast the whole grain bread slices to your desired crispness.
03 - Halve and pit the avocado. Mash the flesh in a bowl with lemon juice, sea salt, and black pepper until mostly smooth.
04 - When eggs are done, transfer them to a bowl of cold water. Peel gently once cool enough to handle.
05 - Spread mashed avocado evenly over each toast slice.
06 - Slice each soft-boiled egg in half and place on top of the avocado toast.
07 - Top with microgreens. Drizzle with olive oil and sprinkle with red pepper flakes if desired.
08 - Serve immediately while toast is warm and crispy.

# Expert Tips:

01 -
  • It's genuinely nourishing without feeling like punishment, which means you'll actually want to make it again.
  • Everything comes together in under twenty minutes, so even on hectic mornings it feels doable.
  • That moment when you cut into the egg and the yolk runs everywhere is pure comfort on a plate.
02 -
  • Timing the eggs is everything—even thirty seconds makes a difference between a soft center and hard yolk, so set a timer and stick to it.
  • Your avocado ripeness determines whether this tastes brilliant or bland; an underripe one resists seasoning, while an overripe one turns mushy.
03 -
  • Buy your avocado a day or two before you plan to make this so it reaches perfect ripeness; room temperature ripens faster than cold storage.
  • Keep your ice bath ready before the eggs go in the water—you can't rush cooling them down, so prep everything else first.
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