Savory Breakfast Soft Eggs Toast (Printable)
Protein-rich morning plate with soft eggs, crisp toast, and fresh greens for a nourishing start.
# What You’ll Need:
→ Eggs
01 - 4 large eggs
→ Bread
02 - 4 slices artisan bread (sourdough or whole grain recommended)
→ Greens
03 - 2 cups mixed salad greens (arugula, spinach, baby kale)
04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 avocado, sliced
→ Dressing
06 - 2 tbsp extra virgin olive oil
07 - 1 tbsp lemon juice
08 - 1/2 tsp Dijon mustard
09 - Salt and freshly ground black pepper, to taste
→ Garnishes
10 - 1 tbsp chives or fresh herbs, chopped
11 - Flaky sea salt, to taste
# How To Make It:
01 - Bring a medium saucepan of water to a gentle boil. Carefully lower in the eggs and simmer for 6–7 minutes for soft-boiled yolks. Transfer eggs to an ice bath and let cool for 2 minutes, then peel carefully.
02 - While eggs cook, toast the bread slices until golden and crisp.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
04 - In a large bowl, toss mixed greens and cherry tomatoes with half of the dressing until evenly coated.
05 - Arrange toasted bread on serving plates. Top each with sliced avocado and dressed greens mixture.
06 - Halve the soft-boiled eggs and place on top of each plate. Drizzle with remaining dressing and garnish with chopped chives and flaky sea salt.
# Expert Advice:
01 -
- The runny yolk creates its own sauce, mixing with crisp greens and warm toast
- It comes together in under 20 minutes but looks like something from a restaurant
- You can customize the greens and bread based on what you have on hand
02 -
- The ice bath stops the eggs from cooking further and makes peeling easier
- Dress the greens right before serving so they do not wilt
- Rubbing toast with a cut garlic clove adds a sneaky layer of flavor
03 -
- A slotted spoon is essential for transferring eggs without burning your fingers
- Extra dressing keeps in the fridge for 3 days and works on any salad