Name: Avocado toast with jammy eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 large eggs; 6 large egg whites; 2 slices sourdough bread, toasted; 2 tbsp avocado, pitted and peeled; 3/4 tsp lemon juice; 1/4 tsp salt; 1/2 tsp red pepper flakes; 1 1/2 tbsp fresh chives, minced; 3 1/3 cups water

Nutrition

Per serving

662 calories

Protein: 49g; 30% of calories
Carbs: 81g; 50% of calories
Fat: 15g; 20% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

Fill a small pot with the water and bring it to a boil over high heat, which takes about 8 minutes.
Lower the whole eggs gently into the boiling water. Lower the heat to maintain a gentle simmer and cook for 7 minutes. While the eggs boil, scramble the egg whites in a small nonstick skillet over medium heat for 3 minutes until set. Done when the whites set and the yolks still soft.
Transfer the boiled eggs to a bowl of ice water. Let them sit for 3 minutes to stop the cooking, then peel them carefully.
Toast the sourdough bread for 2 minutes until golden. In a small bowl, mash the avocado with the lemon juice and half the salt. Spread the avocado mash evenly over the toast.
Place the scrambled egg whites on the plate. Top the avocado toast with the soft-boiled eggs, halved. Season with the remaining salt, red pepper flakes, and chives.

Nutrition

Ingredients

Instructions

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