Description
Soft-Boiled Eggs with Avocado & Cherry Tomato Salad is a vibrant and satisfying dish perfect for breakfast or a light lunch. This recipe features creamy, perfectly cooked soft-boiled eggs paired with ripe avocado and fresh cherry tomatoes, creating a delightful combination of flavors and textures. It’s not only visually appealing but also nutrient-rich, making it an excellent choice to fuel your day. With its quick preparation time and versatility, this dish can be enjoyed in various ways—whether as a hearty morning meal or a refreshing midday snack. Customize it with your favorite herbs or spices for a personal touch!
Ingredients
- 2 large eggs
- ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 tsp sesame seeds
- Fresh herbs (mint or parsley), chopped
- Salt & freshly ground black pepper, to taste
- Optional: drizzle of extra virgin olive oil
Instructions
- Cook the eggs in boiling water for 7 minutes for jammy yolks or 9 minutes for firmer yolks. Transfer to ice water to cool before peeling.
- Slice the avocado and arrange it on one side of a shallow bowl.
- Halve the cherry tomatoes and mix them with chopped herbs, salt, and pepper.
- Assemble by placing the eggs, avocado slices, and seasoned tomatoes in the bowl. Top with sesame seeds and drizzle olive oil if desired.
- Serve immediately for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Breakfast
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 370mg
Keywords: Ensure avocados are ripe for the best flavor and creaminess. Adjust boiling time based on your yolk preference. Experiment by adding other vegetables like cucumbers or bell peppers.