Avocado Toast with Soft Boiled Egg is a pretty, delicious and totally satisfying snack or meal. Almost straight from the garden, this recipe is perfect for a summertime treat. I could eat avocado toast with garden tomatoes all summer long.There’s nothing as delicious as peak-of-their season avocados and tomatoes. Nothing!
Okay, perhaps chocolate — but that’s a whole other post. 😉 And maybe a few other things tie with them.
My younger son has taken an interest in gardening, thanks to his horticulture teacher. Well, really agriculture — plants and animals! He’s so fortunate to be at a public school with a farm. Complete with chickens, goats and crops of all sorts!
It was so fantastic to grab a few tomatoes for this recipe from his garden. In fact it was his sun-ripened crop that inspired this Avocado Toast Soft Boiled Egg and beautiful tomatoes.
Have you noticed how popular, or trendy, if you will, that avocado toast has become? It’s on almost every menu, all over the internet, and now it’s in my kitchen.
What is Avocado Toast?
Simply put, avocado toast is exactly that — a slice of toast with mashed avocado on top. Typically it will be seasoned with salt and pepper.
The possibilities however, are endless. There are countless ingredients that can be mixed into the avocado, or placed on top, and the recipe here is just one example.
Always a crowd pleaser, Avocado Toast with Soft Boiled Egg is the most scrumptious breakfast, lunch or dinner! From the perfectly seasoned avocados and tomatoes to the soft eggs and crisp toast — you won’t know what hit you!
If this Avocado Toast with Soft Boiled Egg sounds delectable, you might also love . . .
- Minty Avocado Toast Three Ways: With Grapefruit, Strawberries and Mango
- Summer Tomato Red Onion Pesto Open Faced Sandwich
- Tangy Summer Gazpacho
- Avocado Butter Recipe
- Summer Tomato Sweet Onion Salad
- Grapefruit Avocado Salad
- Poached Egg On Grilled Avocado
Now go spread some ripe avocado on your favorite bread, pick a few tomatoes from your garden (or a neighbor’s, or perhaps the Farmers Market), and get those eggs cooking.
This Recipe is a pretty, delicious and totally satisfying snack or meal. Almost straight from the garden, this recipe is perfect for a summertime treat.
*Please note that this is a recipe where the measurements don't have to be exact.
- 2 large eggs
- 2 large slices rustic toast (like Ciabatta), toasted
- 1 large ripe avocado, roughly chopped or mashed
- 1 medium-sized tomato, roughly chopped
- extra virgin olive oil for drizzling
- salt and freshly ground black pepper
- Togarashi or crushed red pepper flakes
Fill a medium-sized bowl with ice water and set aside.
Place the eggs in a small sauce pot and add enough cold water to go an inch or so above them. Place over high heat and bring to a boil. Immediately turn off the heat, cover the pot, and let the eggs cook for 7 minutes. Use a slotted spoon to removed the eggs and place them in the ice water, and let them sit for a few minutes. Remove them from the water, and then peel the eggs and and roughly chop them, set aside.
Drizzle extra virgin olive oil over the toast slices and sprinkle with salt and pepper.
Divide the avocado among the two slices, followed by the tomato and egg.
Drizzle the top with a bit more extra virgin olive oil and then sprinkle with salt, pepper and either Togarashi or crushed red pepper.