Description
Indulge in the delightful experience of Soft-Boiled Eggs with Avocado, Cheddar & Fresh Veggies. This vibrant dish is perfect for breakfast, brunch, or a light lunch and combines creamy textures with fresh flavors. The protein-rich eggs paired with nutritious avocado and colorful vegetables not only satisfy your cravings but also support a balanced diet. In just 11 minutes, you can create a visually stunning plate that is both quick to prepare and flexible enough to customize according to your taste preferences. Whether served on whole grain toast or as a refreshing salad bowl, this recipe promises to be a crowd-pleaser that brightens any meal.
Ingredients
- 2 large eggs
- ripe avocado, sliced
- 40g cheddar cheese, sliced
- 1 cup cherry tomatoes, quartered
- 12 romaine lettuce leaves
- Fresh parsley sprigs
- Salt & freshly cracked black pepper, to taste
Instructions
- Cook the eggs by boiling water in a small pot. Add the eggs carefully and cook for 6-7 minutes. Transfer them immediately to an ice bath for 2 minutes before peeling.
- While the eggs cool, slice the avocado and cheddar cheese, then quarter the cherry tomatoes.
- Arrange lettuce leaves on a serving plate and top them with sliced avocado, cheese, tomatoes, boiled egg quarters, and fresh parsley. Season lightly with salt and pepper before serving.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 460
- Sugar: 3g
- Sodium: 320mg
- Fat: 33g
- Saturated Fat: 10g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 370mg
Keywords: For added crunch, serve on whole grain toast. Mix in additional veggies like cucumbers or bell peppers for extra flavor. Consider making a light vinaigrette to drizzle over for added zest.