Savory Breakfast Plate Soft Eggs (Printable version)
Protein-packed morning plate with soft-boiled eggs, crisp toast, and fresh dressed greens for a wholesome start.
# What you need:
→ Eggs
01 - 4 large eggs
→ Bread
02 - 4 slices artisan bread (sourdough or whole grain recommended)
→ Greens
03 - 2 cups mixed salad greens (arugula, spinach, baby kale)
04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 avocado, sliced
→ Dressing
06 - 2 tbsp extra virgin olive oil
07 - 1 tbsp lemon juice
08 - 1/2 tsp Dijon mustard
09 - Salt and freshly ground black pepper, to taste
→ Garnishes
10 - 1 tbsp chives or fresh herbs, chopped (optional)
11 - Flaky sea salt, to taste
# How To:
01 - Bring a medium saucepan of water to a gentle boil. Carefully lower in the eggs and simmer for 6–7 minutes for soft-boiled yolks. Transfer eggs to an ice bath and let cool for 2 minutes, then peel carefully.
02 - While eggs cook, toast the bread slices until golden and crisp.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
04 - In a large bowl, toss mixed greens and cherry tomatoes with half of the dressing until evenly coated.
05 - Arrange toasted bread on serving plates. Top each with sliced avocado and dressed greens.
06 - Halve the soft-boiled eggs and place on top. Drizzle with remaining dressing and garnish with chives and flaky sea salt.
# Expert Advice:
01 -
- The combination of warm eggs, crisp toast, and fresh greens hits every texture and temperature your morning craves.
- You can pull this together in under twenty minutes even on the busiest weekdays.
02 -
- Six minutes yields a perfectly soft yolk but go to five minutes for runnier or seven for more set.
- Peel the eggs under cool running water to help the shell slip off cleanly.
03 -
- Older eggs peel more easily than fresh ones, so buy your eggs a week ahead if you plan to soft boil them.
- A drizzle of hot honey or chili oil adds warmth that plays beautifully against the cool greens.