Soft-Boiled Egg Avocado Breakfast Plate

Ingredients

• 4 Each large eggs - 4 (count), peeled and halved
• 1 Each ripe avocado - 1 (count), Halved, then served as slices on the plate.
• 1 Cup cherry tomatoes - 1 cup (150 g), About 150 g total.
• 2 Cup baby arugula - 2 cups (40 g), About 40 g total.
• 0.25 Cup fresh cilantro - 1/4 cup (10 g), About 10 g total.
• 1 Each lime - 1 (count), juiced
• 1 Tablespoon extra-virgin olive oil - 1 tablespoon (15 ml), About 15 ml total.
• 0.5 Teaspoon fine sea salt - 1/2 teaspoon (3 g), About 3 g total; divided between dressing and finishing.
• 0.25 Teaspoon black pepper - 1/4 teaspoon (0.5 g), About 0.5 g total.

Instructions

1. Boil water and prep produce

   1. 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*.

2. Soft-boil the eggs

   2. 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*.

3. Cool, peel, and halve eggs

   3. 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.

4. Dress the arugula and tomatoes

   4. 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.

5. Assemble and finish

   5. 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.