Go Back
Print

Avocado Toast with Quick Brussels Sprout Slaw and Soft Boiled Egg

A quick and detoxifying breakfast avocado toast topped with Brussels sprout fall-ish slaw and a soft boiled egg.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 Piece

Ingredients

Slaw for 1:

  • 5 Brussels Sprouts
  • 1/4 Cup Shredded Red Cabbage
  • Juice from 1/2 Lemon
  • 1/2 Teaspoon Apple Cider Vinegar
  • Pinch of Pepitas
  • Salt and Pepper to taste

For the Toast:

  • 1 Thick Cut Slice of Gluten Free or Regular Seedy Bread toasted
  • 1/2 Avocado
  • Salt and Pepper
  • 1 Egg

Instructions

  1. First, make the slaw. Shred the Brussels sprouts using a mandolin. Toss them together with the purple cabbage, lemon juice, apple cider vinegar, pepitas, salt, and pepper. Place in the fridge.
  2. Next, bring a pot of water to a rolling boil. Knock the heat back so the bubbles aren't so big. Place the raw egg in the water. Set a timer for five minutes. Prepare a bowl of ice and water. After five minutes, carefully remove the egg, and transfer to the ice water.
  3. Toast the bread. Smash the half of avocado on the toast. Season with salt and pepper. Top the bread with the slaw.
  4. Carefully crack and peel the eggshell. Place the egg over the toast and use the side of a fork to bust the yolk open.
  5. Enjoy immediately.
  6. Slaw can last a day or two in the fridge.