Soft-Boiled Eggs with Avocado, Cheddar & Fresh Veggies
Soft-Boiled Eggs with Avocado, Cheddar & Fresh Veggies is a vibrant and nutritious dish that makes for an ideal breakfast, brunch, or light lunch. The creamy texture of perfectly soft-boiled eggs pairs beautifully with ripe avocado, sharp cheddar cheese, and an assortment of fresh vegetables. This colorful plate not only delights the eyes but also offers a protein-rich meal that fuels your day. Whether enjoyed on its own or as part of a larger spread, this dish is versatile and easily customizable to suit your taste.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Total Time: 12 minutes
- Yield: Serves 1
- Category: Breakfast
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 1 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 bringing water to a boil in a small pot. Gently add the eggs and boil for 6-7 minutes for a soft-boiled consistency.
- Transfer the eggs to an ice bath for 2 minutes to stop cooking. Once cooled, peel and quarter them.
- Prepare the salad by slicing the avocado and quartering the cherry tomatoes.
- On a plate, arrange lettuce leaves as a base. Layer avocado slices, cheddar cheese, quartered tomatoes, fresh parsley, and egg quarters on top.
- Season with salt and pepper before serving.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 360
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 370mg