Soft-Boiled Eggs with Avocado & Cherry Tomato Salad
Soft-Boiled Eggs with Avocado & Cherry Tomato Salad is a vibrant and nutritious dish perfect for breakfast or a light lunch. This delightful recipe combines creamy avocado, perfectly cooked soft-boiled eggs, and fresh cherry tomatoes, creating a satisfying meal that is both refreshing and easy to prepare.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Total Time: 14 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 1 tsp sesame seeds
- Fresh herbs (mint or parsley), chopped
- Salt & freshly ground black pepper, to taste
- Optional: drizzle of extra virgin olive oil
Instructions
- Cook the eggs by bringing water to a boil in a small pot. Gently lower the eggs into the boiling water and cook for 7 minutes for jammy yolks or 9 minutes for fully set yolks. Transfer them to an ice bath to cool.
- Slice the avocado and arrange it on one side of a shallow bowl. Halve the cherry tomatoes and toss them with chopped herbs, salt, and pepper.
- Assemble the bowl by placing the soft-boiled eggs, avocado slices, and seasoned cherry tomatoes together. Sprinkle sesame seeds on top and drizzle with olive oil if desired.
- Serve immediately for maximum freshness.
Nutrition
- Serving Size: 1 salad (approximately 200g)
- Calories: 305
- Sugar: 2g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 372mg