Soft-Boiled Egg & Avocado Toast with Herb Dressing

Ingredients

• 2 large eggs
• 2 slices whole-grain sourdough
• 1 ripe avocado
• 2 teaspoons lemon juice, divided
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon Dijon mustard
• Salt and black pepper, to taste
• Pinch of red pepper flakes (optional)
• Microgreens or baby arugula, to serve

Instructions

1. Bring a small pot of water to a gentle boil. Fill a bowl with ice water.

2. Lower the eggs into the water with a spoon and cook for 6 1/2 minutes. Move them to the ice water for 2 minutes, then peel.

3. While the eggs cook, whisk the olive oil, parsley, chives, Dijon, 1 teaspoon lemon juice and a pinch of salt.

4. Toast the bread until crisp.

5. Mash the avocado with the remaining lemon juice, salt and pepper. Spread it over the toast.

6. Halve the eggs, set them on top and spoon over the herb dressing. Finish with greens and red pepper flakes.