Jammy Eggs and Avocado Toast
Perfectly cooked jammy eggs and avocado toast make for breakfast perfection.
Serves: 4Prep: 5 minutesCook: 7 minutesTotal: 12 minutesDifficulty: Easy
- 4 eggs
- 2 avocados, peeled, halved and pit removed
- 1⁄2 lime, juiced
- 1⁄2 teaspoon salt
- 4 slices bread, toasted
- 4 radishes, sliced thin
- 1⁄2 cup microgreens
- Fill pan with water and bring to a boil. Carefully lower the eggs into the water with a slotted spoon and cook for 7 minutes. Remove eggs from hot water and transfer to a bowl with ice cubes and water. Cool for about 5 minutes. Peel eggs and slice in half, lengthwise.
- While eggs are cooking, add avocado, lime juice and salt to a bowl and mash with a fork.
- Spread avocado mixture on toast and top with radishes and egg. Garnish with microgreens. Sprinkle with additional salt, if desired.
- Refrigerate leftovers.