YOUR SOLIN GENERATED RECIPE
Soft-Boiled Eggs with Avocado Toast
Jammy soft-boiled eggs served over a creamy avocado and Greek yogurt mash on toasted sprouted bread, finished with a sprinkle of nutty hemp seeds.
INGREDIENTS
2 large eggs
1 slice sprouted grain bread
0.13 whole avocado
0.5 cup non-fat Greek yogurt
0.5 tbsp hemp seeds
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
1 tsp lemon juice
PREPARATION
Bring a medium pot of water to a rolling boil, then gently lower the eggs into the water using a slotted spoon.
Simmer the eggs for exactly 6.5 minutes to achieve a perfectly jammy yolk.
Prepare an ice bath while the eggs cook; once the timer goes off, immediately transfer the eggs to the ice water for 3 minutes.
Toast the sprouted grain bread until it is golden brown and firm enough to hold the toppings.
In a small mixing bowl, combine the avocado, Greek yogurt, lemon juice, sea salt, and black pepper, mashing with a fork until creamy.
Spread the avocado-yogurt mixture generously over the toast, ensuring an even layer to the edges.
Gently peel the cooled eggs, slice them in half lengthwise, and place them atop the avocado mash.
Finish by sprinkling the hemp seeds and red pepper flakes over the eggs for added texture and a mild kick.