14m$5.83Soft-Boiled Egg Avocado Breakfast Plate
A quick vegetarian, dairy-free breakfast plate centered on soft-boiled eggs with creamy avocado, cherry tomatoes, arugula, cilantro, and lime. The eggs have set whites and runny to jammy yolks for a satisfying morning meal.
- Energy
- 343 calories per serving
- Protein
- 14.8 g per serving
- Carbs
- 11.6 g per serving
- Fat
- 28.3 g per serving
- Sodium
- 734 mg per serving
Shopping options
extra-virgin olive oil
1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
cherry tomatoes
1 Cup
Private Selection™ Fresh Petite Cherry Snacking Tomatoes
53%
fine sea salt
0.5 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
1%
baby arugula
2 Cup
Kroger® Baby Arugula
28%
large eggs
4 Each
Kroger® Grade A Large White Eggs
33%
fresh cilantro
0.25 Cup
Soli Organic™ Cilantro Bunch
14%
black pepper
0.25 Teaspoon
Smart Way™ Ground Black Pepper
1%
ripe avocado
1 Each
Fresh Medium Ripe Avocado
100%
lime
1 Each
Fresh Large Limes - Each
100%
Cost Summary
· only what you use
per serving · 2 servings
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Cook this recipe
- large eggs-4 each
- ripe avocado-1 each
- baby arugula-2 cups
- cherry tomatoes-1 cup
- fresh cilantro-0.25 cups
- lime-1 each
- extra-virgin olive oil-1 tbsp
- fine sea salt-0.5 tsp
- black pepper-0.25 tsp
Fill the small saucepan with enough water to cover the eggs by 1 inch, then bring the water to a boil. Meanwhile, halve the avocado, halve the cherry tomatoes, and chop the cilantro.
Use a stable cutting board and keep the knife blade angled away from fingers while cutting the avocado, tomatoes, and cilantro.
Reduce the water to a gentle boil, then lower the eggs carefully into the saucepan with a slotted spoon. Cook for 6 1/2 to 7 minutes until the whites are fully set and the yolks are runny to jammy.
Lower eggs slowly with the slotted spoon to avoid boiling-water splashes and steam burns.
Transfer the eggs to a bowl of cold water for 1 minute, then tap and peel gently. Halve the eggs lengthwise with a clean knife.
Let the eggs cool briefly before peeling so they are easier and safer to handle.
Wash hands, cutting board, and knife after handling eggshells.
In the medium bowl, squeeze the lime juice and whisk it with the olive oil, 1/4 teaspoon salt, and black pepper. Add the arugula and tomatoes, then toss lightly to coat.
Divide the dressed arugula and tomatoes between plates, then add the avocado slices and egg halves. Finish with fresh cilantro, the remaining salt, and a final lime-brightened drizzle from the bowl.
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