Creamy Avocado & Soft-Boiled Egg Salad
Nutritional Information
A satiating keto breakfast or light lunch using whole avocados and pasture-raised eggs. No processed ingredients, no added oils — creaminess comes from avocado.
This recipe is originally for 2 servings. How many are you cooking for today?
- 4 larges pasture-raised eggs
- 2 wholes ripe avocados
- 12 pieces cherry tomatoes, halved
- 8 leaves fresh basil, torn
- 1 teaspoon lemon juice
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Bring a small pot of water to a gentle boil. Add eggs and boil 6–7 minutes for soft-boiled. Transfer to an ice bath and peel when cool.
Halve and remove pits from avocados. Scoop flesh into a bowl and lightly mash with lemon juice, salt and pepper.
Halve soft-boiled eggs and arrange over mashed avocado. Scatter cherry tomatoes and torn basil leaves on top.
Serve immediately, using the avocado as the dressing.
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