By Ebenezer Obiri
Fill a small saucepan with water and bring it to a boil. Gently add eggs to the boiling water, reduce the heat to a simmer, and cook for 6-7 minutes for soft-boiled eggs.
While the eggs are boiling, cut the cucumber into thin slices. In a small bowl, mix the cucumber slices with 1 teaspoon of rice vinegar, a pinch of salt, and 1 teaspoon of toasted sesame seeds. Let it marinate while you prepare the rest.
Once the eggs are done boiling, transfer them to a bowl of cold water to stop the cooking process. Let them cool for about 5 minutes.
Toast the slices of whole-grain sourdough bread to your preferred level of crispiness.
In a small bowl, mash the ripe avocado with 1 tablespoon of white miso, 1 teaspoon of sesame oil, and a pinch of salt and pepper. Mix well until creamy and well combined.
Peel the cooled eggs and slice them in half.
Spread the miso avocado mixture evenly over the toasted sourdough slices.
Top each avocado toast with a half of the soft-boiled egg. Season the eggs with a little salt and pepper.
Serve the avocado toasts with a side of the marinated cucumber salad, and enjoy!
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By Ebenezer Obiri
This Breakfast Brunch Healthy Vegetarian recipe is ready in 25 minutes and features whole-grain sourdough, ripe avocado, eggs and other delicious ingredients. Contains 320 calories total.
Fill a small saucepan with water and bring it to a boil. Gently add eggs to the boiling water, reduce the heat to a simmer, and cook for 6-7 minutes for soft-boiled eggs.
While the eggs are boiling, cut the cucumber into thin slices. In a small bowl, mix the cucumber slices with 1 teaspoon of rice vinegar, a pinch of salt, and 1 teaspoon of toasted sesame seeds. Let it marinate while you prepare the rest.
Once the eggs are done boiling, transfer them to a bowl of cold water to stop the cooking process. Let them cool for about 5 minutes.
Toast the slices of whole-grain sourdough bread to your preferred level of crispiness.
In a small bowl, mash the ripe avocado with 1 tablespoon of white miso, 1 teaspoon of sesame oil, and a pinch of salt and pepper. Mix well until creamy and well combined.
Peel the cooled eggs and slice them in half.
Spread the miso avocado mixture evenly over the toasted sourdough slices.
Top each avocado toast with a half of the soft-boiled egg. Season the eggs with a little salt and pepper.
Serve the avocado toasts with a side of the marinated cucumber salad, and enjoy!
Calories per Serving: 320
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