Instructions
Step 1. Bring a small saucepan of water to a gentle boil.
Step 2. Carefully lower the eggs into the boiling water and cook for 7 minutes for a soft, jammy yolk.
Step 3. Transfer the eggs immediately to an ice bath and let them cool for 5 minutes.
Step 4. Peel the eggs and cut them in half.
Step 5. Wash and dry the romaine lettuce leaves.
Step 6. Arrange the lettuce on a large serving plate.
Step 7. Fan the avocado slices over one side of the plate.
Step 8. Place the egg halves around the lettuce.
Step 9. Add the blueberries to the center of the plate.
Step 10. Spoon the soft cheese onto the plate beside the lettuce.
Step 11. Sprinkle the chia seeds evenly over the avocado and eggs.
Step 12. Drizzle the olive oil and lemon juice over the salad.
Step 13. Season lightly with salt and black pepper.
Step 14. Serve immediately and enjoy.
Storage and Reheating Tips
Store the eggs, blueberries, cheese, and lettuce in separate airtight containers in the refrigerator for up to 2 days.
Avocado is best sliced fresh before serving. If storing, drizzle with lemon juice and wrap tightly to reduce browning.
Soft-boiled eggs can be refrigerated for up to 2 days but are best enjoyed freshly prepared.
This salad is intended to be served cold and does not require reheating.
For the best texture and appearance, assemble the plate just before serving.
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