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Avocado with soft-boiled egg and avocado-jalapeno salsa

Yields4 ServingsPrep Time20 minsCook Time7 minsTotal Time27 mins

Avocado with soft boiled egg

 3 small ripe Hass avocados
 2 eggs, at room temperature
 ¼ cup extra-virgin olive oil
 1 small yellow capsicum, finely diced
 ½ small Spanish onion, finely diced
 1 tbsp finely diced pickled jalapeños
 1 tbsp finely chopped coriander
 Finely grated rind of 1 lime, juice of 2
 1 garlic clove, finely chopped
 Baby red vein sorrel or other micro-herbs, optional, to serve

Bring a saucepan of water to the boil, add eggs and cook for 6½ minutes for semi-soft yolks. Drain, rinse under cold running water, peel and halve.


While the eggs are cooking, prepare the salsa. Halve an avocado, remove the seed and use a large spoon to scoop the flesh from the skin, then finely dice. Combine in a bowl with oil, capsicum, onion, jalapenos, coriander, lime rind, lime juice and garlic, season to taste and mix to combine.


Halve remaining avocado, remove the seed and run a large spoon around between the flesh and the skin to release. Use a paring knife, thinly slice crossways then gently fan within the skin. Top each avocado half with half a boiled egg, spoon over salsa to taste and serve scattered with microherbs.

Nutrition Facts

Servings 0