Rustic Rye Avo Toast with Soft-Boiled Eggs
A cozy, hearty, café-style breakfast inspired by your image — creamy avocado on rustic rye bread, topped with juicy tomato slices, perfectly soft-boiled eggs, and a sprinkle of chili flakes. Fresh, flavorful, and beautifully simple!
Ingredients
For the Toast
2 slices rye bread
1 ripe avocado
1 tbsp lemon juice
Salt & pepper to tast
Topping
1 medium tomato, sliced
2 soft-boiled eggs
Chili flakes (to taste)
Extra lemon wedge (optional)
Directions
Soft-Boil the Eggs
Bring water to a boil.
Gently add eggs and cook 6–7 minutes for a soft center.
Place in cold water, peel carefully, and slice or tear open.
Prepare the Avocado Spread
Mash avocado with lemon juice, salt, and pepper.
Spread evenly over the rye bread slices.
Build the Toast
Add tomato slices on top of the avocado layer.
Place soft-boiled egg pieces on top (let the yolk melt over the toast).
Finish with Flavor
Sprinkle chili flakes.
Serve with a fresh lemon wedge.
Enjoy warm — perfect for mornings or a light lunch.
Prep Time: 5 min
Cooking Time: 7 min
Total Time: 12 min
Kcal: ~390 per plate
Servings: 1