Active Time:10 minsTotal Time:20 minsServings:2
Active Time:10 mins
Active Time:
10 mins
Total Time:20 mins
Total Time:
20 mins
Servings:2
Servings:
2
Cook Mode(Keep screen awake)Ingredients2largeeggs1mediumavocado, halved, peeled and pitted2sliceswhole-grain bread, toasted1/4teaspoonsalt, divided1/4teaspoonground pepper, divided1tablespoonextra-virgin olive oil1/4teaspooncrushed red pepper
Cook Mode(Keep screen awake)
Ingredients
2largeeggs
1mediumavocado, halved, peeled and pitted
2sliceswhole-grain bread, toasted
1/4teaspoonsalt, divided
1/4teaspoonground pepper, divided
1tablespoonextra-virgin olive oil
1/4teaspooncrushed red pepper
Directions
Bring a small saucepan of water to a boil over high heat and set a medium bowl of ice water next to the stove. Gently lower eggs into the boiling water with a spoon; reduce heat as needed to maintain a steady simmer. Simmer, gently stirring occasionally, for 7 minutes. Transfer the eggs to the ice bath; let stand for 2 minutes. Drain the eggs and set aside.
Place avocado halves, cut-sides down, on a cutting board. Slice each half lengthwise into about 1/4-inch-thick slices. Use your palm to gently press each half down and to the side to flatten and fan out the slices. Carefully transfer the shingled avocado slices onto toast, placing 1 avocado half onto each slice of toast. Sprinkle with 1/8 teaspoon each salt and pepper.
Carefully tap and roll the eggs on a cutting board, pressing down gently to crack the shells. Peel the eggs, discarding the shells; cut each egg lengthwise into quarters. Place 1 quartered egg on top of each piece of avocado toast. Sprinkle with remaining 1/8 teaspoon each salt and pepper. Drizzle with oil and sprinkle with crushed red pepper.
Nutrition InformationServing Size: 1 sliceCalories 409, Fat 28g, Saturated Fat 5g, Cholesterol 186mg, Carbohydrates 28g, Total Sugars 4g, Added Sugars 0g, Protein 14g, Fiber 10g, Sodium 531mg, Potassium 663mg
Nutrition Information
Serving Size: 1 sliceCalories 409, Fat 28g, Saturated Fat 5g, Cholesterol 186mg, Carbohydrates 28g, Total Sugars 4g, Added Sugars 0g, Protein 14g, Fiber 10g, Sodium 531mg, Potassium 663mg
Serving Size: 1 slice
Calories 409, Fat 28g, Saturated Fat 5g, Cholesterol 186mg, Carbohydrates 28g, Total Sugars 4g, Added Sugars 0g, Protein 14g, Fiber 10g, Sodium 531mg, Potassium 663mg
Frequently Asked Questions
The jammy egg is a comfort food that can perch nicely on top of plain toast or avocado toast, as well as any side dish you want to pair it with. It’s perfect on green salads and grain bowls like ourGochujang Steak, Kimchi & Cauliflower Rice Bowls, or you can include it with your favorite oatmeal or in soups that contain a nest of noodles like ourSpicy Chicken Noodle Soup with Soft-Boiled EggsorSesame Instant Ramen Noodles with Broccoli & Soft-Boiled Egg. Add it to a vegetable side dish for a pop of color and extra flavor, like in ourGarlic-Parmesan Asparagus, or try it with broccolini or haricot verts.
Yes, you can. We’d store the eggs unpeeled so it’s easier to reheat them, but you can also store them peeled. Storing them in the refrigerator in an airtight container is best. Reheating is as simple as giving your egg a steam bath in very hot water for a few minutes. You can heat the water on the stovetop or in the microwave, add it to a mug and then add your egg. You can also try rewarming it in hot tap water.
EatingWell.com, June 2024
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