Avocado Soft Boiled Egg Toast 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 12-year-old 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!I’m loving this new passion of his.
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 with garden tomatoes and soft boiled eggs.
Have you noticed how popular, or trendy, if you will, that avocado toast has become. It’s one almost every menu, all over the internet, and now it’s in my kitchen!
This 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!
Avocado toast with garden tomatoes will always be a crowd pleaser.
If this Avocado Soft Boiled Egg Toast Recipe 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.
Avocado Soft Boiled Egg Toast 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.
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.