Instructions
Step 1. Bring a small saucepan of water to a boil and carefully add the eggs.
Step 2. Cook the eggs for 7 minutes for soft centers, then transfer them to an ice bath for 5 minutes.
Step 3. Peel the eggs and slice them in half lengthwise.
Step 4. Toast the bread slices until golden brown and crisp.
Step 5. Spread the cream cheese evenly over both slices of toast.
Step 6. Thinly slice the avocado and arrange the slices on one piece of toast.
Step 7. Place the egg halves on the second piece of toast and season with salt and freshly ground black pepper.
Step 8. Sprinkle the avocado toast with lemon juice and a little black pepper.
Step 9. In a bowl, combine the arugula, tomato, cucumber, Kalamata olives, green olives, and feta cheese.
Step 10. Whisk together the olive oil, red wine vinegar, oregano, salt, and pepper to create the dressing.
Step 11. Drizzle the dressing over the salad and toss gently to coat.
Step 12. Fill a glass with cold water and add the lemon slices.
Step 13. Arrange the avocado toast, egg toast, salad, and lemon water on serving plates and serve immediately.
Storage and Reheating Tips
Store the salad and toast components separately in airtight containers in the refrigerator for up to 2 days.
Keep sliced avocado tightly covered with plastic wrap and a little lemon juice to minimize browning.
Soft-boiled eggs can be refrigerated for up to 3 days and peeled just before serving.
Toast should be prepared fresh for the best texture.
Lemon water is best enjoyed immediately after preparation.
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