Good Morning and TGIF! It has been a hectic week–between starting the blog back up and recommitting myself to the gym, I am exhausted, and really looking forward to the weekend. Unfortunately it is set to rain here in the city tomorrow, so my and Robin’s plan to walk along the waterfront for some sunshine and fresh air are taking a literal rain check. Follow us on Instagram to see where we end up going this weekend!
One thing is for certain, I will be making these soft-boiled eggs this weekend (in a fitting Easter tribute). After seeing this made on Hither and Thither and making this myself using the Cooks Illustrated method for cooking soft-boiled eggs, I can confirm that this little meal is super easy and really delicious. I never liked any eggs except scrambled growing up, but I should have known that avocado makes everything better. Now not a weekend goes by without me making these toasts, and when I have a little extra time I also blend a berry smoothie to go with it. Delish!
Soft-Boiled Eggs with Avocado on Toast (Serves 2)
- 1 Avocado, ripe
- 4 eggs
- 4 pieces of bread (I recommend sourdough)
- Olive Oil
- Small bowl for mashing
- Small saucepan with lid
- toaster (or an oven)
- Start a half inch of water boiling. (The trick to these eggs is to steam them, says Cooks Illustrated, which is why you need so little water).
- While the water is coming to a boil, start toasting your bread, and then slice and peel your avocado.
- Gently put your eggs in the boiling water, turn the heat down to medium, and cover with a lid. Set the timer for 6.5 minutes.
- Drizzle your toast with a bit of Olive Oil, then roughly mash the avocado slices with a fork in a bowl and spread on top.
- When your eggs are done, take your pan off the stove and run the pan with hot, then warm, then cold water to stop the eggs from cooking (and to avoid warping your pan).
- When the eggs are cool to touch, peel the shells and slice the eggs on top of your avocado and toast.
- Sprinkle with sea salt and pepper, and serve.