Soft Boiled, Avocado Toast

Servings: 1


  • 1 Large Cage Free Egg
  • 2 Slices, Thin Organic 21 Whole Grain Bread
  • 50 g Avocado (approximately 1/2 an avocado)
  • 45g Campari Tomato, sliced (1 small tomato)
  • 2 tbsp Clover Sprouts
  • Pinch of Black Pepper
  • Dash of Garlic Powder
  • Sprinkle of Paprika


  1. Bring a small pot of water to bowl, once the water has reached a rolling boil add the egg. Turn the heat down to a simmer and cover. Cook for 6 minutes, then remove egg from the pot and place in a bowl of ice water to stop the cooking.
  2. While the egg is cooling, toast the slices of bread
  3. While the bread is toasting, cut the avocado in half and remove half from the shell. In a small bowl mash half of the avocado with a fork and season with pepper and garlic.
  4. Spread mashed avocado on the toast.
  5. Slice the tomato and arrange on top of your smashed avocado.
  6. Gently crack the boiled egg and remove the shell. Slice the egg in half and put half on each piece of toast. You will want to use a sharp knife and move quickly when separating the egg or you will lose all of your yolk.
  7. Sprinkle with paprika and top with clover sprouts.

Kcals 310g / 14.3g P / 32.8g C / 16.6g F