7 Minute Eggs & Ricotta Avocado Toast
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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
Directions
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.
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.
Once cool, peel the eggs, slice in half and season w salt & pepper.
Eat and repeat!
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