7 Minute Eggs & Ricotta Avocado Toast

Brenna's Test Kitchen

San Francisco

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1 Serving

20 min

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EasyKid FriendlyQuickEasy CleanupUnder 30 minutes

One of my favorite easy staples to have in the fridge for a few days are 7 minute boiled eggs. 7 minute boiled eggs have a jammy center & completely set whites. They are a quick and healthy snack, breakfast, addition to salads, and my personal favorite shown here in this recipe - great eaten with ricotta, poppyseed avocado toast for an easy breakfast or lunch.

Cooked 7 minute eggs can be stored in the fridge, unpeeled, for 2-3 days.

Ingredients

each

large eggs

large size

slices

good bread, cut 1/2 inch thick

cut 1/2 inch thick

each

medium ripe avocado, halved & thinly sliced

halved and thinly sliced

¹/⁴

cup

whole milk ricotta cheese

enough to spread a generous layer on each toast

each

lemon, zested

zested. I zest it right onto the toast, no need to do ahead

teaspoon

good olive oil, divided

use good quality olive oil for this

teaspoon

poppyseeds, divided

pinch

kosher or flaky salt

or sub kosher salt if you don't have

pinch

fresh ground black pepper

Directions

Step 1

Bring a small pot of water to a full boil. Drop the heat a little to a gentle, rolling boil. Gently lower eggs into the pot and boil for 7 minutes. While boiling, prep a bowl of ice water. At 7 minutes, remove the eggs with a slotted spoon and gently place into the waiting ice bath to stop them from cooking.

Step 2

Meanwhile, toast your bread slices. Slightly toasted is better vs super crispy here. Spread a thin layer of ricotta on each toast, like cream cheese on a bagel. Assemble the avocado slices on top by fanning them out. Drizzle each with half of the olive oil, and top each toast with half the poppyseeds & lemon zest. Finish with a small pinch of kosher or flakey sea salt per toast.

Step 3

Once cool, peel the eggs, slice in half and season w salt & pepper.

Step 4

Eat and repeat!

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