YOUR SOLIN GENERATED RECIPE
Crispy Avocado Toast with Jammy Eggs and Fresh Herbs
Enjoy a vibrant twist on avocado toast with perfectly jammy eggs, crowned with a sprinkle of fresh basil and parsley and a squeeze of lemon. This dish brings together the crunch of toasted whole wheat bread, the creaminess of smashed avocado, and the rich, silky eggs for a balanced and satisfying meal.
INGREDIENTS
2 slices Whole Wheat Bread
4 large Eggs
1/4 medium Avocado (quartered)
5g Fresh Basil
5g Fresh Parsley
1 tbsp Fresh Lemon Juice
Salt & Pepper, to taste
Pinch of Red Chili Flakes
PREPARATION
Toast the whole wheat bread slices until they are crisp and golden.
Meanwhile, bring a small pot of water to a gentle simmer. Carefully add the eggs and cook them for about 6-7 minutes to achieve a jammy, soft-cooked center. Once done, transfer the eggs to an ice bath briefly, then peel them.
In a small bowl, mash the quartered avocado with a fork. Season with a pinch of salt, pepper, and a drizzle of fresh lemon juice.
Spread the mashed avocado evenly over the toasted bread.
Slice the jammy eggs in half and arrange them on top of the avocado spread.
Garnish with fresh basil, parsley, and a light sprinkle of red chili flakes for a hint of spice.
Finish with an extra drizzle of lemon juice if desired, and enjoy immediately.