avocado and soft-boiled egg toast

So in my mind, there's weekday breakfast and then there's weekend breakfast. Weekdays are for heating up baked oatmeal and drinking your coffee in the car. Weekends are a bit more leisurely; there's a few extra moments of thought put into my breakfast.

I have an absurd obsession with eggs. Love them. In any which way or form. What would my last meal be? Eggs. I'm not kidding.

One of my favorite forms of eggs is soft-boiled, and I finally came across a full proof recipe at Cooks Illustrated! The egg white is fully set and the yoke is still a bit gooey, but firmer than the yoke of a poached egg. Divine.

I also have a love for avocado. Growing up in California, we had avocados with every single dinner. I am not overexaggerating. Sliced avocado with sea salt or with balsamic vinegar. It's amazing. Try it.

Have you all been seeing the rage about avocado toast? Toasted up bread with mashed avocado, some mayo or olive oil, sea salt and pepper? It's all over Pinterest and the blogs.

Well I upped the ante with a bit of soft-boiled egg action. It did not disappoint. With some of my favorite coffee, it was a wonderful way to start my Sunday.

avocado and soft-boiled egg toast
adapted from hither and thither
1 slice of bread, toasted (we had wheat, but any type would work)
1/2 avocado
Olive oil
2 soft-boiled eggs
Salt and pepper

Bring 1/2 inch of water up to boil. Place your eggs in the pot (with the shells on). Reduce heat to medium, cover with a lid, and cook for 6 1/2 minutes. Remove eggs and run under cool water, to stop the cooking. Gently remove the shells.

Mash the avocado on top of the toast. You want it to be sort of chunky. Drizzle with a bit of olive oil. Sprinkle with a generous amount of salt and pepper. Set your eggs on top, crack into them so the yoke oozes a bit, and enjoy!