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Rye Bread with Avocado, Soft Boiled Eggs and Pine Nuts

This versatile recipe that can be adjusted to suit the time of day and levels of hunger, which makes it a great choice any time. Double the eggs and bread amounts for an evening meal.

Serves 2


  • 2 slices rye bread
  • 2 eggs
  • 1 avocado
  • Freshly ground black pepper
  • Pine nuts, to garnish


  1. Gently put the eggs into a pan of simmering water. Once cooked, remove with a slotted spoon and put into a bowl of cold water to cool
  2. Halve the avocado and remove the stone. Scoop out the contents and cut into slices
  3. Gently remove the shells from the eggs once cooled and cut in half
  4. Place the soft boiled eggs and avocado onto the rye bread and serve immediately with a twist of freshly ground black pepper and a sprinkling of pine nuts
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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