Savory Breakfast with Soft Eggs (Printable Version)
Protein-packed morning plate featuring soft-boiled eggs, golden toast, and fresh dressed greens for a wholesome start.
# What You Need:
→ Eggs
01 - 4 large eggs
→ Bread
02 - 4 slices artisan bread, sourdough or whole grain recommended
→ Greens
03 - 2 cups mixed salad greens including arugula, spinach, and baby kale
04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 avocado, sliced
→ Dressing
06 - 2 tablespoons extra virgin olive oil
07 - 1 tablespoon lemon juice
08 - 1/2 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper to taste
→ Garnishes
10 - 1 tablespoon chives or fresh herbs, chopped (optional)
11 - Flaky sea salt to taste
# How-To Steps:
01 - Bring a medium saucepan of water to a gentle boil. Carefully lower in the eggs and simmer for 6 to 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 on all edges.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified and smooth.
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 portion 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 before serving.
# Helpful Tips:
01 -
- The combination of warm eggs and fresh greens hits every texture and flavor note your morning cravings could want
- It comes together in under 20 minutes but looks like something youd order at a fancy brunch spot
- You can customize the greens and bread based on whatever you have in your fridge
02 -
- The ice bath step is nonnegotiable for stopping the cooking and making the eggs easier to peel
- Dont overdress the greens since they will also catch some of the egg yolk
- Room temperature eggs are less likely to crack when you lower them into boiling water
03 -
- Use eggs that are at least a week old for easier peeling
- Warm your serving plates in the oven for 5 minutes so everything stays hot longer