Avocado Toast with Soft-Boiled Egg

# Ingredients:

01 - 2 slices whole grain bread

02 - 1 ripe avocado

03 - 1 teaspoon fresh lemon juice

04 - 1/8 teaspoon sea salt

05 - Freshly ground black pepper to taste

06 - 2 large eggs

07 - 1/2 cup assorted microgreens

08 - 1 teaspoon extra virgin olive oil optional

09 - Pinch of red pepper flakes optional

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 - Meanwhile, 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.

01 -

It tastes fancy enough to feel like a treat but comes together in less time than scrolling through your phone.
You control every element, so it adapts to whatever's in your kitchen and what your body actually needs that morning.

02 -

The yolk timing matters more than you'd think—pull the eggs out a minute too early and you'll have raw whites, a minute too late and you lose that precious runny center that makes this whole thing worth eating.
Cold water stops the cooking process instantly, so don't skip that step or your yolk will harden more than you wanted.

03 -

Buy avocados a few days before you plan to eat them and let them ripen at room temperature—you'll have better control over ripeness than trying to guess at the grocery store.
Keep your eggs at room temperature before cooking and you'll avoid the thermal shock that can cause cracking when they hit hot water.