Brk-Eggs-01

In general, I don’t eat a lot of eggs but I do like to make this recipe as an occasional treat. However, I do like avocados and I sometimes joke and say that I would sell my soul for an avocado. That’s how much I love avocados. And what’s nicer than a piece of toast topped with avo and a nice boiled egg… yum!

Try this recipe if you are a big avocado fan (just like me). It will not disappoint!

Avocado & Egg Toast

Ingredients (serves 1-2):

  • 1-2 boiled eggs
  • 1 avocado, mashed
  • 1-2 slices rye bread, toasted
  • Pomegranate seeds, to taste
  • Any fresh herbs (e.g., dill, chives, parsley), to taste

Instructions:

  1. Fill a medium sized saucepan with water and bring to a rolling boil.
  2. Make sure your eggs are at room temperature to avoid any cracking when placed into the saucepan. Slowly lower the eggs into the water using a spoon. Set your timer for 4-5 or 6-7 minutes and boil the eggs according to your preference (see the cooking guideline below).
  3. In the meantime, toast the rye bread.
  4. Mash the avocado and season with salt & pepper to your taste.
  5. Once the eggs are cooked and ready. Cut the eggs into halves.
  6. Place the toast on a plate, add the mashed avocado on top of the toast. Followed by the eggs and sprinkle over a few pomegranate seeds.
  7. Finish the dish by adding a few fresh herbs on top of the eggs.
Download Recipe

Egg Cooking Guideline:

How long to boil an egg:

  • 5 minutes: set white and runny yolk – just right for dipping into
  • 6 minutes: liquid yolk – a little less oozy
  • 7 minutes: almost set – deliciously sticky
  • 8 minutes: softly set – this is what you want to make Scotch eggs
  • 10 minutes: the classic hard-boiled egg – mash able but not dry and chalky

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