Savory Breakfast Soft Eggs Toast (Printable)

Protein-rich morning plate with soft eggs, crisp toast, and fresh greens for a nourishing 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

# Steps:

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 mixture.
06 - Halve the soft-boiled eggs and place on top of each plate. Drizzle with remaining dressing and garnish with chopped chives and flaky sea salt.

# Expert Hints:

01 -
  • Soft-boiled eggs create their own velvety sauce when you cut into them, dressing the greens without needing heavy condiments
  • The combination of warm toast and fresh greens hits every satisfying texture and temperature in one bite
02 -
  • Ice water stops the eggs from cooking immediately so your yolks stay perfectly soft instead of continuing to cook in their shells
  • The timing on soft-boiled eggs is unforgiving start checking at 6 minutes if you like your yolks very runny
03 -
  • Use your oldest eggs for soft-boiling they peel so much easier than fresh ones
  • Let the dressing sit for 5 minutes before tossing to let the mustard really bloom

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