Savory Breakfast Soft Eggs Toast (Printable)

Protein-packed morning plate with soft-boiled eggs, golden toast, mixed greens, avocado, and cherry tomatoes in olive oil lemon dressing.

# 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 (optional)
11 - Flaky sea salt, to taste

# How to Prepare:

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 - Toast the bread slices until golden and crisp. For extra flavor, rub toast with a cut garlic clove before topping.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
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 creamy sauce when you cut into it
  • Its restaurant quality breakfast in under 20 minutes
  • The combination of warm toast and cool greens is incredibly satisfying
02 -
  • The ice bath step is not optional, it makes peeling easier and prevents gray rings around yolks
  • Dress the greens right before serving or they will wilt and lose their fresh crunch
  • Room temperature eggs are less likely to crack when hitting the hot water
03 -
  • Use older eggs for easier peeling, fresh eggs stick to the shell
  • Start eggs in cold water if you prefer an easier, more foolproof method
  • Keep the dressing components separate until the last minute for brightest flavor

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