Description
Soft-Boiled Eggs with Avocado, Cheddar & Fresh Veggies is a vibrant and nutritious dish that’s perfect for breakfast, brunch, or a light lunch. This colorful plate features creamy soft-boiled eggs paired with smooth avocado, sharp cheddar cheese, and a medley of fresh vegetables. Not only is it visually stunning, but it’s also packed with protein and healthy fats to kickstart your day. With just 11 minutes from prep to plate, this recipe is quick and easy to make, allowing you to enjoy a wholesome meal without spending too much time in the kitchen. Customize it by adding your favorite veggies or switching up the cheese for an exciting twist.
Ingredients
Scale
- 2 large eggs
- ripe avocado, sliced
- 1 cup cherry tomatoes, quartered
- 12 romaine lettuce leaves
- Fresh parsley sprigs
- 40g cheddar cheese, sliced
- Salt & freshly cracked black pepper
Instructions
- Cook the eggs: Boil water in a small pot and gently add the eggs. Cook for 6-7 minutes for soft-boiled perfection. Transfer to an ice bath for 2 minutes before peeling.
- Prepare the veggies: Slice the avocado and quarter the cherry tomatoes. Cut the cheddar into thin slices.
- Plate: Arrange lettuce leaves on a plate as a base. Add avocado slices, cheddar cheese, quartered tomatoes, fresh parsley sprigs, and egg quarters on top. Season with salt and pepper before serving.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 plate (around 300g)
- Calories: 360
- Sugar: 3g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 370mg