Half-Boiled Egg and Avocado Toast

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant breakfast combo with perfectly half-boiled eggs and creamy avocado, toasted to golden perfection. This Indian recipe, ready in about 15 minutes, pairs avocados, sourdough bread, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 2 Global cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat toaster oven to 350°F (175°C). Cut avocados in half, scoop out pits, and scoop flesh into a bowl.
  2. Step 2: Season avocado with 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red chili flakes. Mash with a fork until slightly chunky.
  3. Step 3: Toast bread slices until golden. Spread avocado mixture evenly over each slice.
  4. Step 4: In a small pot, bring 1 cup water to a boil. Reduce heat to low, add eggs, and cook for 4-5 minutes until whites are set and yolks are runny.

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