Soft-Boiled Eggs with Avocado Toast

Makes 4 servings

4 large eggs 4 slices hearty bread 2 tablespoons extra virgin olive oil 1 avocado, pitted ¼ to ½ teaspoon kosher salt Pinch chili flakes (preferably Korean style, if available)

 

Nutritional information per serving

Calories 298 (54% from fat) / carb. 24g / pro. 11g / fat 18g / sat. fat 4g / chol. 186mg / sod. 386mg / calc. 52mg / fiber 4g

1. Prepare an ice-water bath by putting ice cubes and cold water into a mixing bowl; reserve. 2. Put the eggs onto the tray inside the steamer. Secure lid. 3. Select Manual, set timer for 8 minutes and press Start. 4. While eggs are cooking, prepare the toast. Brush one side of the bread with the olive oil. Toast to desired doneness in either a toaster oven or wall oven. Mash the avocado in a small bowl with the salt. Divide the avocado mixture among the four pieces of toast; reserve. 5. Once timer expires, immediately transfer eggs to the ice-water bath to stop the cooking process. Allow to sit for 1 minute and then remove from the water and remove the shell. 6. Quarter each egg on top of each avocado toast. Sprinkle with the chili pepper flakes. Serve immediately.