Savory Breakfast Soft Eggs Toast Greens (Printable)
Protein-packed morning plate with soft eggs, golden toast, and seasonal greens
# Ingredient List:
→ 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
# Directions:
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 both sides.
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 Tips:
01 -
- Its breakfast that feels like a treat but takes less than 20 minutes from start to finish
- The combination of warm eggs, crisp toast, and fresh greens hits every craving at once
02 -
- The ice bath step is non negotiable if you want that perfect jammy yolk consistency
- Rubbing warm toast with a cut garlic clove adds an incredible layer of flavor
03 -
- Use older eggs (close to expiration) for easier peeling after they've been cooked
- Warm your plates in the oven for a few minutes if you want everything to stay hot longer