Avocado Toast with Soft-Boiled Eggs and Pomegranate Seeds
Ingredients:
- 2 slices of whole grain or sourdough bread
- 1 ripe avocado, mashed
- 2 large eggs
- 2 tablespoons pomegranate seeds
- Salt and pepper to taste
- Optional: red pepper flakes, olive oil, fresh herbs (such as parsley or dill) for garnish
Instructions:
1. Preparing the Eggs:
- Bring a pot of water to a gentle boil.
- Carefully add the eggs to the boiling water using a spoon.
- Boil the eggs for 6-7 minutes for a soft-boiled texture with a runny yolk.
- Remove the eggs from the boiling water and place them in an ice bath to cool. Once cooled, peel the eggs and set aside.
2. Toasting the Bread:
- While the eggs are cooking, toast the slices of bread to your desired level of crispiness.
3. Assembling the Toast:
- Spread the mashed avocado evenly over the toasted bread slices.
- Slice the soft-boiled eggs in half and place them on top of the avocado.
- Sprinkle the pomegranate seeds over the toast.
- Season with salt and pepper to taste. If desired, add a pinch of red pepper flakes for a bit of heat.
- Optionally, drizzle with a bit of olive oil and garnish with fresh herbs.
4. Serving:
- Serve immediately while the toast is still warm.
5. Storing:
- Refrigeration: If you need to store any components, keep the avocado in an airtight container in the refrigerator for up to 1 day, and store the peeled eggs in a covered container for up to 2 days. However, it’s best to assemble and eat fresh for optimal flavor and texture.
Tips:
- For an extra layer of flavor, you can rub a garlic clove on the toasted bread before adding the avocado.
- Adjust the boiling time of the eggs to your preferred doneness; cook for 8-9 minutes for a firmer yolk.
- Customize your toast with additional toppings such as crumbled feta cheese, cherry tomatoes, or a squeeze of lemon juice.
Enjoy this vibrant and nutritious Avocado Toast with Soft-Boiled Eggs and Pomegranate Seeds, perfect for breakfast or a light meal!
