EasyLunchSaladVegan
Beans & Rice 😋
10 min cook
View Recipe
Easy
Creamy smashed avocado, jammy soft-boiled eggs with that golden lava yolk dripping everywhere, a sprinkle of herbs.
Toast the sourdough until deep golden brown with crisp edges and a sturdy center.
Mash the avocado with lemon juice, sea salt, and black pepper.
Bring water to a boil, gently add eggs, and cook for 6–7 minutes.
Transfer immediately to ice water, peel carefully.
Spread a thick layer of avocado over the toast.
Slice or gently tear the soft-boiled eggs and place them generously on top.
Sprinkle oregano, extra cracked pepper, sesame seeds, and a tiny pinch of chili flakes if desired.
Serve immediately.
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