Soft Boiled Egg Avocado Toast

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 Servings
Calories: 472kcal

Equipment

  • egg slicer

Ingredients

  • 8 Eggs
  • 6 oz Chicken sausage links
  • 4 Slices Sourdough bread toasted (or bread of your preference)
  • 2 Avocados Peeled & Pitted
  • 1 tsp Ground cumin
  • 2 tbsp Fresh cilantro Chopped
  • 2 tbsp Lime juice
  • 2 tsp Extra-virgin olive oil
  • ½ tsp Red pepper flakes (Optional)
  • 1 cup Strawberries sliced (Check the Fruit guide to substitute seasonal fruits)
US Customary - Metric

Instructions

  • Bring a saucepan to a boil over medium-high heat. Once boiling, add the eggs and cook for 6 minutes. Drain well and fill the saucepan with tap water. Let the eggs sit in the water until you are ready to peel them.
  • For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer.
    If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
  • Toast the bread.
  • In a bowl, mash the avocado with a fork until smooth. Mix in the cumin, cilantro and lime. Season with salt and pepper to taste. Spread the avocado onto the bread.
  • Drain the water from the eggs and carefully peel the shells off the eggs (the yolk will be runny, be careful not to puncture the egg).
  • Place the eggs over the avocado toast and cut in half, drizzle with a little oil and season with salt, pepper, and red pepper flakes (if using). Serve immediately with sliced chicken sausage and strawberries.

Nutrition

Calories: 472kcal | Carbohydrates: 29g | Protein: 23g | Fat: 31g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 357mg | Sodium: 718mg | Potassium: 739mg | Fiber: 9g | Sugar: 5g | Vitamin A: 875IU | Vitamin C: 34mg | Calcium: 112mg | Iron: 4mg

Soft Boiled Egg Avocado Toast

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 Servings
Calories 472 kcal

Equipment

  • egg slicer

Ingredients
 
 

  • 8 Eggs
  • 6 oz Chicken sausage links
  • 4 Slices Sourdough bread toasted (or bread of your preference)
  • 2 Avocados Peeled & Pitted
  • 1 tsp Ground cumin
  • 2 tbsp Fresh cilantro Chopped
  • 2 tbsp Lime juice
  • 2 tsp Extra-virgin olive oil
  • ½ tsp Red pepper flakes (Optional)
  • 1 cup Strawberries sliced (Check the Fruit guide to substitute seasonal fruits)

Instructions
 

  • Bring a saucepan to a boil over medium-high heat. Once boiling, add the eggs and cook for 6 minutes. Drain well and fill the saucepan with tap water. Let the eggs sit in the water until you are ready to peel them.
  • For the chicken sausage: If raw, cook in a 400°F oven to an internal temperature of 160°F using a thermometer.
    If already cooked: Preheat a non-stick pan over medium heat and brown the chicken sausage slices on each side.
  • Toast the bread.
  • In a bowl, mash the avocado with a fork until smooth. Mix in the cumin, cilantro and lime. Season with salt and pepper to taste. Spread the avocado onto the bread.
  • Drain the water from the eggs and carefully peel the shells off the eggs (the yolk will be runny, be careful not to puncture the egg).
  • Place the eggs over the avocado toast and cut in half, drizzle with a little oil and season with salt, pepper, and red pepper flakes (if using). Serve immediately with sliced chicken sausage and strawberries.

Nutrition

Calories: 472kcalCarbohydrates: 29gProtein: 23gFat: 31gSaturated Fat: 7gTrans Fat: 1gCholesterol: 357mgSodium: 718mgPotassium: 739mgFiber: 9gSugar: 5gVitamin A: 875IUVitamin C: 34mgCalcium: 112mgIron: 4mg
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