Avocado and Soft-Boiled Egg Toast

Ingredients:

• 2 slices of whole grain or sourdough bread
• 1 ripe avocado, sliced or mashed
• 2 large eggs
• 1 tablespoon pine nuts, toasted
• Salt and pepper to taste
• Optional: red pepper flakes, lemon juice, olive oil

Instructions:

1. Preparing the Eggs:

1. Bring a pot of water to a gentle boil.
2. Carefully add the eggs to the boiling water using a spoon.
3. Boil the eggs for 6-7 minutes for a soft-boiled texture with a runny yolk.
4. 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:

1. While the eggs are cooking, toast the slices of bread to your desired level of crispiness.

3. Assembling the Toast:

1. Spread the avocado slices or mashed avocado evenly over the toasted bread.
2. Slice the soft-boiled eggs in half and place them on top of the avocado.
3. Sprinkle with toasted pine nuts.
4. Season with salt and pepper to taste. If desired, add a pinch of red pepper flakes for a bit of heat.
5. Optionally, drizzle with a bit of lemon juice and olive oil for extra flavor.

4. Serving:

1. Serve immediately while the toast is still warm.

5. Storing:

1. 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.
• To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until they are golden brown and fragrant.
• Adjust the boiling time of the eggs to your preferred doneness; cook for 8-9 minutes for a firmer yolk.

Enjoy this delicious and nutritious Avocado and Soft-Boiled Egg Toast, perfect for breakfast or a light meal!