Soft-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.
- breakfast
- Dairy-Free
- eggs
- Gluten-Free
- quick
- soft-boiled
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
ripe avocado · 1 Each
Fresh Medium Ripe Avocado
100%
Details
lime · 1 Each
Fresh Large Limes - Each
100%
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cherry tomatoes · 1 Cup
NatureSweet Glorys Cherry Tomatoes, 10 oz
53%
Details
large eggs · 4 Each
Kroger® Grade A Large White Eggs
33%
Details
baby arugula · 2 Cup
Kroger® Baby Arugula
28%
Details
fresh cilantro · 0.25 Cup
Soli Organic™ Cilantro Bunch
14%
Details
extra-virgin olive oil · 1 Tablespoon
Kroger® Extra Virgin Olive Oil
3%
Details
black pepper · 0.25 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Details
fine sea salt · 0.5 Teaspoon
Morton All-Purpose Iodized Sea Salt, Fine Sea Salt, 26 oz
0%
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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-1/4 cup
- lime-1 each
- extra-virgin olive oil-1 tablespoon
- fine sea salt-1/2 teaspoon
- black pepper-1/4 teaspoon
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.
For soft or jammy yolks, use pasteurized shell eggs. Lower the eggs carefully into gently boiling water and cook about 6 1/2 to 7 minutes, until whites are set. With unpasteurized eggs, continue until both yolks and whites are firm. Fully cook eggs for pregnant people, young children, older adults and anyone with a weakened immune system.
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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