Egg and Avocado Toast Soldiers

Egg and Avocado Toast Soldiers

Soft-boiled eggs meet buttery avocado mash, cut into dippable toast strips.

Total 15 min Makes 2 servings Calories 380/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Eggs, Wheat, Dairy

Jammy soft-boiled eggs are paired with creamy mashed avocado spread over crisp buttered toast, sliced into soldiers for easy dipping. A simple breakfast or light lunch, this plate balances rich yolk, cool avocado, and crunchy bread with just a touch of seasoning.

Ingredients

  • 4 large eggs
  • 4 slices sourdough bread
  • 1 ripe avocado
  • 1 tablespoon butter, softened
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1/8 teaspoon red pepper flakes (optional)

Method

  1. Bring a small saucepan of water to a boil over high heat, large enough to hold 4 eggs.

  2. Gently lower the eggs into the boiling water and set a timer for 6 minutes for a soft, jammy yolk.

  3. While the eggs cook, scoop the avocado flesh into a small bowl, add the lemon juice, salt, and pepper, and mash with a fork until mostly smooth.

  4. Toast the sourdough slices until golden and crisp, about 3 minutes.

  5. Spread the softened butter over the warm toast, then top with the mashed avocado.

  6. Transfer the eggs to a bowl of cold water for 30 seconds to stop the cooking, then peel.

  7. Slice the avocado toast into 1-inch wide strips to make soldiers.

  8. Place each peeled egg upright in an egg cup, slice off the top, and season with a pinch of salt, pepper, and red pepper flakes if using.

  9. Serve immediately with the toast soldiers for dipping into the soft yolk.

Rate this recipe

★ 3.6 (1)

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    Egg and Avocado Toast Soldiers

    Jammy soft-boiled eggs are paired with creamy mashed avocado spread over crisp buttered toast, sliced into soldiers for easy dipping. A simple breakfast or light lunch, this plate balances rich yolk, cool avocado, and crunchy bread with just a touch of seasoning.

    15 min 2 servings 380 cal

    Ingredients

    • 4 large eggs
    • 4 slices sourdough bread
    • 1 ripe avocado
    • 1 tablespoon butter, softened
    • 1 teaspoon lemon juice
    • 1/4 teaspoon salt, plus more to taste
    • 1/4 teaspoon black pepper, plus more to taste
    • 1/8 teaspoon red pepper flakes (optional)

    Method

    1. 1

      Bring a small saucepan of water to a boil over high heat, large enough to hold 4 eggs.

    2. 2

      Gently lower the eggs into the boiling water and set a timer for 6 minutes for a soft, jammy yolk.

    3. 3

      While the eggs cook, scoop the avocado flesh into a small bowl, add the lemon juice, salt, and pepper, and mash with a fork until mostly smooth.

    4. 4

      Toast the sourdough slices until golden and crisp, about 3 minutes.

    5. 5

      Spread the softened butter over the warm toast, then top with the mashed avocado.

    6. 6

      Transfer the eggs to a bowl of cold water for 30 seconds to stop the cooking, then peel.

    7. 7

      Slice the avocado toast into 1-inch wide strips to make soldiers.

    8. 8

      Place each peeled egg upright in an egg cup, slice off the top, and season with a pinch of salt, pepper, and red pepper flakes if using.

    9. 9

      Serve immediately with the toast soldiers for dipping into the soft yolk.