This sublime version of avocado toast combines the texture of crisp toast with creamy avocado and perfectly soft boiled eggs.
Prep time: 5 minutes
Cook time: 30 minutes
Makes: 4 servings
4 large eggs 4 (1-inch) slices seeded whole wheat bread 2 ripe avocados 30g baby spinach or rocket Juice of 1 lemon extra-virgin olive oil kosher salt and freshly ground black pepper
One. Fill a medium saucepan about two-thirds with water and bring it to a boil. Lower the temperature so that the water is at a rapid simmer then carefully lower the eggs into the water. Cook the eggs for 5 minutes for a yolk that just set soft-boiled egg (yolk is still runny) and 7 minutes for a yolk that is just set. Two. Meanwhile, coat each slice of bread with some oil then cook in a toaster oven or grill on a grill pan over medium heat until toasted to your liking. Three. While the bread is cooking, prep the avocados. Cut, pit, and peel the avocados then slice.
Four. When the eggs are ready, drain them, then run under cold water for 1 minute. Carefully crack and peel the egg (slip a teaspoon under the egg shell to help you to carefully remove the shell) then halve. Top the toast with the avocados, the halved eggs, and a bit of greens. Finish with salt and pepper and serve immediately. You can add a squeeze of lemon juice and a drizzle of good quality olive oil.