Get ready to elevate your breakfast game with a mind-blowing culinary creation that will make your taste buds dance! This Avocado Soft Boiled Egg Salad with Raspberry Vinaigrette is not just a meal, it's a luxurious experience that combines creamy avocados, perfectly cooked soft-boiled eggs, and a surprisingly delightful raspberry dressing. Imagine cutting into a velvety soft-boiled egg, its golden yolk cascading over buttery avocado, all kissed by a vibrant, sweet-tangy raspberry vinaigrette. This isn't just another recipe – it's a gourmet adventure that will transform your morning routine and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 avocados, halved and pitted
- 2 soft boiled eggs
- 1/4 cup raspberries
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare the soft boiled eggs by bringing a pot of water to a gentle boil. Carefully lower room temperature eggs into the water and cook for exactly 6-7 minutes for perfect soft-boiled consistency.
- While eggs are cooking, prepare an ice bath in a separate bowl. Once eggs reach desired doneness, immediately transfer them from boiling water to the ice bath to stop the cooking process and preserve their soft texture.
- Halve the ripe avocados and remove the pits. Use a spoon to carefully scoop out the avocado flesh, creating clean, smooth halves.
- For the raspberry vinaigrette, combine fresh raspberries, olive oil, and balsamic vinegar in a small blender or food processor. Blend until smooth and well incorporated.
- Strain the raspberry vinaigrette through a fine mesh sieve to remove seeds, creating a silky smooth dressing.
- Gently peel the soft boiled eggs and slice them in half, revealing the creamy, slightly runny yolk.
- Arrange avocado halves on a serving plate, and carefully place soft boiled egg halves on top of or beside the avocado.
- Drizzle the raspberry vinaigrette over the avocados and eggs, ensuring even coverage.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately while eggs are still warm and avocados are fresh.
Tips
- Egg Perfection: Use room temperature eggs for the most consistent soft-boiled results. A timer is crucial – even 30 seconds can change the egg's texture dramatically.
- Avocado Selection: Choose ripe but firm avocados. They should yield slightly to gentle pressure but not be mushy.
- Vinaigrette Hack: For an extra smooth dressing, use a fine-mesh strainer to remove raspberry seeds completely, creating a silky-smooth sauce.
- Temperature Matters: Serve immediately to enjoy the contrast between warm eggs and cool avocado.
- Presentation is Key: Use a white plate to make the vibrant colors of the avocado and raspberry vinaigrette pop.
- Optional Upgrades: Consider adding a sprinkle of microgreens or toasted pine nuts for extra texture and visual appeal.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 12g
Fat: 32g
Saturated Fat: 5g
Cholesterol: 190mg
