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Avocado with Soft-boiled Egg and Avocado-Jalapeno Salsa

  • 4 Serves
  • 20 minutes
  • 7 minutes

Recipe courtesy of Horticulture Innovation Australia Limited.



4 Serves*
3 small ripe Hass avocados
2 eggs, at room temperature
1/4 cup extra-virgin olive oil
1 small yellow capsicum, finely diced
1/2 small Spanish onion, finely diced
1 tbsp finely diced pickled jalapeños
1 tbsp finely chopped coriander
2 limes (juice)
1 lime (Finely grated rind)
1 garlic clove, finely chopped
Baby red vein sorrel or other micro-herbs, optional, to serve
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed


  1. Bring a saucepan of water to the boil, add eggs and cook for 6½ minutes for semi-soft yolks. Drain, rinse under cold running water, peel and halve.
  2. While the eggs are cooking, prepare the salsa. Halve an avocado, remove the seed and use a large spoon to scoop the flesh from the skin, then finely dice. Combine in a bowl with oil, capsicum, onion, jalapenos, coriander, lime rind, lime juice and garlic, season to taste and mix to combine.
  3. Halve remaining avocado, remove the seed and run a large spoon around between the flesh and the skin to release. Use a paring knife, thinly slice crossways then gently fan within the skin. Top each avocado half with half a boiled egg, spoon over salsa to taste and serve scattered with microherbs.

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