Avocado and Soft-Boiled Egg Sandwich
A simple, creamy breakfast sandwich with crusty bread, ripe avocado, and soft-boiled egg.
A rustic sandwich built on crusty bread with mashed avocado and softly cooked egg. It is rich, creamy, and satisfying with a fresh, savory finish.
Equipment
Ingredients
Main Ingredients
crusty bread loaf (sliced)
250 g
ripe avocado (ripe, peeled, mashed)
1 piece
egg (soft-boiled)
2 piece
semi-skimmed milk (cold)
200 ml
salt (fine)
2 g
Instructions
Boil the eggs
Cook the eggs until the whites are set and the yolks are still slightly soft.
Prepare the avocado
Mash the avocado with a little salt until creamy but still slightly textured.
Slice the bread
Cut the bread into thick pieces suitable for a sandwich base.
Assemble and serve
Spread the avocado over the bread, top with the peeled eggs, and serve immediately.
Storage
Best eaten immediately. If needed, store the avocado mixture separately with plastic wrap pressed against the surface for up to 1 day.
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