Look at those colors! It's impossible to compete with such texture and color! Definitely a must-try menu for breakfast! Ingredients 4 large eggs 4 (1-inch) slices seeded whole wheat bread 2 ripe avocados 1 ounce watercress leaves or pea shoots Juice of 1 lemon Extra virgin olive oil Kosher Salt and Freshly Ground Black Pepper Instructions Fill a medium saucepan about two-thirds with water and bring it to a boil. Lower the temperature so that the water is at a rapid simmer then carefully lower the eggs into the water. Cook the eggs for 5 minutes for a yolk that just set soft-boiled egg (yolk is still runny) and 7 minutes for a yolk that is just set. Meanwhile, coat each slice of bread with some oil then cook in a toaster oven or grill on a grill pan over medium heat until toasted to your liking. While the bread is cooking, prep the avocados. Cut, pit, and peel the avocados then roughly chop. Place avocados in a bowl, add the lemon juice, a few spoonfuls of olive oil, a pinch of salt, and a few cranks of black pepper. Mash the avocados and stir until it's the consistency you like (I like it to have about half the avocados smashed and smooth and the other half still chunky). When the eggs are ready, drain them, then run under cold water for 1 minute. Carefully crack and peel the egg (slip a teaspoon under the egg shell to help you to carefully remove the shell) then halve. Top the toast with the mashed avocados, the halved eggs, and a bit of greens. Finish with additional salt and pepper and serve immediately.