Savory Breakfast Soft Eggs Toast (Printable Version)
Protein-packed breakfast with soft-boiled eggs, crisp toast, avocado, and fresh greens in a light lemon dressing.
# What You Need:
→ Eggs
01 - 4 large eggs
→ Bread
02 - 4 slices artisan bread (sourdough or whole grain)
→ Greens
03 - 2 cups mixed salad greens (arugula, spinach, baby kale)
04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 avocado, sliced
→ Dressing
06 - 2 tbsp extra virgin olive oil
07 - 1 tbsp lemon juice
08 - 1/2 tsp Dijon mustard
09 - Salt and freshly ground black pepper, to taste
→ Garnishes
10 - 1 tbsp chives or fresh herbs, chopped (optional)
11 - Flaky sea salt, to taste
# How-To:
01 - Bring a medium saucepan of water to a gentle boil. Carefully lower in the eggs and simmer for 6–7 minutes for soft-boiled yolks. Transfer eggs to an ice bath and let cool for 2 minutes, then peel carefully.
02 - While eggs cook, toast the bread slices in a toaster or under a grill until golden and crisp.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
04 - In a large bowl, toss mixed greens and cherry tomatoes with half of the dressing until evenly coated.
05 - Arrange toasted bread on serving plates. Top each with sliced avocado and dressed greens mixture.
06 - Halve the soft-boiled eggs and place on top of each plate. Drizzle with remaining dressing and garnish with chopped chives and flaky sea salt.
# Expert Tips:
01 -
- Its like having a restaurant brunch at your kitchen table without the wait or the bill
- The runny yolk creates its own creamy dressing that ties everything together
02 -
- The ice bath step stops cooking immediately so your yolks stay perfectly soft
- Timing matters more than you think with soft eggs so set a timer
03 -
- Buy eggs at least a week ahead for easier peeling
- Slice avocado right before serving to prevent any browning