Did you know a boiled egg pairs perfectly with cucumber and avocado on toast? Well you do now.
I’ve had this meal for breakfast, as a snack, lunch and maybe even one time for dinner. It’s the perfect light dish full of flavor and nutrients.
I love boiled eggs. They’re certainly harder to make but I think it’s worth it.
The soft delicious yolk pairs so perfectly with thinly sliced cucumber
I also would usually smash a half of an avocado right on the toast, but that’s not quite as pretty as this.
But your breakfast doesn’t always have to look pretty. It’ll still taste just as good.
Even if you daringly decide to use a different style of egg, like hard-boiled, fried or even scrambled…you’ll enjoy either way!
Soft Boiled Egg with Cucumber Avocado Toast
- SERVES: 2
- TOTAL TIME: 20 MIN
2 soft boiled eggs
2 pieces toast, I used pumpernickel rye
2 tbs cream cheese
1/2 cucumber, sliced
1 avocado, sliced
Handful fresh baby spinach
1 tsp sesame seeds, for topping, optional
1 kiwi, quartered, optional
1 radish,sliced, optional
Boil 2 cups water in a small sauce pan then carefully add two eggs and set a timer for 6 minuets and 30 seconds.
Meanwhile, fill a bowl with water and ice to cool the eggs when they’re done.
Then, toast your toast to your desired toasted-ness 🙂
When ready, transfer eggs from boiling water to ice bath and let cool until easy to handle.
Using a butter knife, gently crack the shell all around so it’s evenly cracked. Peel the eggs carefully. I find it easiest when I can pull back the membrane and peel it off all in one.
Get your toast ready – place the toast over some spinach, schmear on some cream cheese, top with cucumber, avocado, and your egg. Slice the egg over the toast, sprinkle with sesame seeds and serve with a kiwi and sliced radishes, if desired. Enjoy!
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