Avocado Toast on Rye with Soft-Boiled Eggs and Tomato
Hearty rye bread makes a sturdy, slightly tangy base for creamy avocado mashed with lemon juice. Fresh tomato slices and jammy soft-boiled eggs turn it into a filling breakfast, and a sprinkle of chili flakes adds gentle heat. It is ready in about 10 minutes and works just as well for a light lunch.
Preparation Steps
Bring a small pot of water to a boil. Lower the eggs in gently with a spoon and cook for 6 to 7 minutes for set whites and soft, jammy yolks.
Transfer the eggs to a bowl of cold water for 2 minutes, then peel carefully.
While the eggs cook, toast the rye bread until crisp.
Mash the avocado with the lemon juice, salt and pepper, and spread it thickly over the toast.
Lay the tomato slices on the avocado, then halve or tear the eggs and place them on top.
Sprinkle with red pepper flakes and a little more salt and pepper, and serve with a lemon wedge.
Tips & Variations
- Use eggs straight from the fridge and start timing as soon as they go into the boiling water for consistent results.
- Sourdough or whole-grain bread can replace rye, and crumbled feta or a drizzle of olive oil makes a nice extra topping.
- Boiled eggs keep unpeeled in the fridge for up to 1 week. Assemble the toast just before eating so it stays crisp.
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