Description
This Avocado Toast with Soft-Boiled Eggs and Dill is a delicious and nutritious breakfast or brunch option that combines creamy avocado, perfectly cooked eggs, and fragrant dill on crunchy toast.
Ingredients
Scale
For the Avocado Toast:
- 2 slices hearty whole grain or sourdough bread (toasted)
- 1 ripe avocado
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- red pepper flakes (optional)
- olive oil for drizzling
For the Soft-Boiled Eggs:
- 2 large eggs
- 1 tablespoon fresh dill (chopped)
Instructions
- Prepare the Soft-Boiled Eggs: Bring a small pot of water to a gentle boil. Carefully lower in the eggs and cook for 6 1/2 minutes for a soft, jammy yolk. Remove eggs and place in an ice bath for 2–3 minutes. Peel and set aside.
- Make the Avocado Spread: While the eggs cool, scoop the avocado into a bowl and mash with lemon juice, salt, and pepper.
- Assemble the Avocado Toast: Spread the mashed avocado evenly over the toasted bread slices. Slice the soft-boiled eggs in half and place on top of the avocado toast. Sprinkle with chopped fresh dill and a pinch of red pepper flakes if desired. Drizzle with a bit of olive oil and serve immediately.
Notes
- Use extra lemon juice if you prefer a brighter flavor.
- For added texture, top with microgreens or everything bagel seasoning.
- Adjust egg cook time based on desired yolk consistency.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Breakfast, Brunch
- Method: Boiled, Assembled
- Cuisine: American
Nutrition
- Serving Size: 1 toast
- Calories: 290
- Sugar: 2 g
- Sodium: 270 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 185 mg
