Rustic Rye Avo Toast with Soft-Boiled Eggs 🍅✨

A cozy, hearty, café-style breakfast inspired by your image — creamy avocado on rustic rye bread, topped with juicy tomato slices, perfectly soft-boiled eggs, and a sprinkle of chili flakes. Fresh, flavorful, and beautifully simple!

Ingredients

For the Toast

2 slices rye bread

1 ripe avocado

1 tbsp lemon juice

Salt & pepper to taste

Toppings

1 medium tomato, sliced

2 soft-boiled eggs

Chili flakes (to taste)

Extra lemon wedge (optional)

Directions

Soft-Boil the Eggs

Bring water to a boil.

Gently add eggs and cook 6–7 minutes for a soft center.

Place in cold water, peel carefully, and slice or tear open.

Prepare the Avocado Spread

Mash avocado with lemon juice, salt, and pepper.

Spread evenly over the rye bread slices.

Build the Toast

Add tomato slices on top of the avocado layer.

Place soft-boiled egg pieces on top (let the yolk melt over the toast).

Finish with Flavor

Sprinkle chili flakes.

Serve with a fresh lemon wedge.

Enjoy warm — perfect for mornings or a light lunch.

Prep Time: 5 min

Cooking Time: 7 min

Total Time: 12 min

Kcal: ~390 per plate

Servings: 1