By Ebenezer Obiri
Bring a small pot of water to a boil. Once boiling, carefully add the eggs and boil for exactly 7 minutes for a soft-boiled yolk. Prepare an ice bath in a bowl. After 7 minutes, transfer the eggs to the ice bath using a slotted spoon and let them cool.
While the eggs are boiling, in a small bowl, mix the white miso and 1/2 teaspoon rice vinegar until smooth and set aside.
Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add the miso-vinegar mixture to the avocado and mash together until creamy. Season with salt and pepper to taste.
Toast the slices of whole-grain sourdough until golden.
Spread the avocado-miso mixture generously on each slice of toasted sourdough.
Peel the cooled eggs and slice them in half. Place one egg half on each piece of avocado toast. Sprinkle with salt and pepper.
In a small bowl, toss cucumber slices with 1/2 teaspoon rice vinegar, sesame oil, and sesame seeds. Season with salt to taste. Arrange the cucumber salad beside the avocado toast on serving plates.
Serve the miso avocado toast with cucumber salad immediately, and enjoy your meal!
How did this recipe turn out? Let others know!
to rate this recipe
This Breakfast Brunch Vegetarian recipe is ready in 25 minutes and features whole-grain sourdough, ripe avocado, large eggs and other delicious ingredients. Contains 420 calories total.
Bring a small pot of water to a boil. Once boiling, carefully add the eggs and boil for exactly 7 minutes for a soft-boiled yolk. Prepare an ice bath in a bowl. After 7 minutes, transfer the eggs to the ice bath using a slotted spoon and let them cool.
While the eggs are boiling, in a small bowl, mix the white miso and 1/2 teaspoon rice vinegar until smooth and set aside.
Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add the miso-vinegar mixture to the avocado and mash together until creamy. Season with salt and pepper to taste.
Toast the slices of whole-grain sourdough until golden.
Spread the avocado-miso mixture generously on each slice of toasted sourdough.
Peel the cooled eggs and slice them in half. Place one egg half on each piece of avocado toast. Sprinkle with salt and pepper.
In a small bowl, toss cucumber slices with 1/2 teaspoon rice vinegar, sesame oil, and sesame seeds. Season with salt to taste. Arrange the cucumber salad beside the avocado toast on serving plates.
Serve the miso avocado toast with cucumber salad immediately, and enjoy your meal!
Calories per Serving: 420
Your Rating:
