Savory Breakfast Soft Eggs Greens (Printable Version)
Protein-packed morning plate with soft-boiled eggs, crisp toast, and fresh seasonal greens
# What You'll Need:
→ Eggs
01 - 4 large eggs
→ Bread
02 - 4 slices artisan bread (sourdough or whole grain recommended)
→ Greens
03 - 2 cups mixed salad greens (arugula, spinach, baby kale)
04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 avocado, sliced
→ Dressing
06 - 2 tbsp extra virgin olive oil
07 - 1 tbsp lemon juice
08 - 1/2 tsp Dijon mustard
09 - Salt and freshly ground black pepper, to taste
→ Garnishes
10 - 1 tbsp chives or fresh herbs, chopped (optional)
11 - Flaky sea salt, to taste
# Method:
01 - Bring a medium saucepan of water to a gentle boil. Carefully lower in the eggs and simmer for 6-7 minutes for soft-boiled yolks. Transfer eggs to an ice bath and let cool for 2 minutes, then peel carefully.
02 - While eggs cook, toast the bread slices until golden and crisp on all sides.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until emulsified.
04 - In a large bowl, toss mixed greens and cherry tomatoes with half of the dressing until evenly coated.
05 - Arrange toasted bread on serving plates. Top each with sliced avocado and dressed greens mixture.
06 - Halve the soft-boiled eggs and place on top of each plate. Drizzle with remaining dressing and garnish with chopped chives and flaky sea salt. Serve immediately.
# Chef's Tips:
01 -
- It comes together in under 20 minutes but feels like something youd order at a fancy cafe
- The combination of warm eggs and crisp greens hits every texture and flavor note you didnt know you needed
02 -
- The ice bath step is not optional unless you want rubbery whites and overcooked yolks
- Dont dress the greens until you are ready to serve or they will wilt and lose their cheerful crunch
03 -
- Use your widest pan when boiling eggs so they do not crowd and crack against each other
- Season the greens before you plate them, because salt needs direct contact to work its magic