This recipe is my go-to for a quick and healthy meal or snack. It's perfect for a light lunch, a satisfying breakfast, or even a vibrant addition to your next brunch spread. It's incredibly easy to make, yet somehow feels fancy. Plus, its totally customizable based on what you like and what you have on hand.
I came up with this recipe because I was looking for a quick and healthy way to add some life to my boring breakfast routine. I was sick of toast and cereal! This recipe is packed with flavor, color, and healthy fats that will keep you full and energized. I hope you enjoy it as much as I do! What do you think?
Required Equipments
- Medium saucepan
- Whisk
- Cutting board
- Sharp knife
- Small bowl
Boiled-Eggs-with-Corn-and-Avocado-Salsa
This recipe combines perfectly cooked boiled eggs with a vibrant, fresh corn and avocado salsa. It's easy, healthy, and packed with flavor!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first: place your eggs gently into a medium-sized saucepan. Add enough cold water to cover them completely, by at least an inch. A bit of extra water is better than not enough; you don’t want them cracking against the bottom!
- Next, bring the water to a rolling boil over medium-high heat. Once boiling, immediately remove the pan from the heat. We're not overcooking here, people! This is the secret to perfectly soft-boiled eggs.
- Cover the pan tightly with a lid and let the eggs sit in the hot water for exactly 6 minutes for a soft yolk and 8-10 minutes if you prefer a firmer one. Set a timer; precision is key here!
- After the timer goes off, immediately transfer the eggs to a bowl filled with ice water to stop the cooking process. This also helps with peeling later. It also keeps the yolk from getting that nasty green ring, you know?
- Once the eggs are completely cool, gently tap them all over on a hard surface (the counter works great!) to create cracks in the shell. Then, start peeling! It's easier if you peel them under running cold water. If the shell is being stubborn, try gently rolling them around in your hands while you peel.
- Now for the star of the show: the salsa! Finely dice half a cup of fresh corn kernels – I prefer the kind you get by cutting off the kernels of fresh corn on the cob, but frozen works too. Just make sure to thaw and drain it first.
- Dice one ripe avocado into small pieces. If it's not perfectly ripe, it'll be a little tougher to cut and you might need to add an extra squeeze of lime to get the right texture and flavor.
- In a small bowl, combine the diced corn and avocado. Add a quarter cup of chopped red onion (if you like onions, if not skip this), a handful of roughly chopped cilantro (or parsley if cilantro isn't your thing!), and a squeeze of lime juice. Add salt and pepper to taste. Mix it all up, gently, with a fork. Be careful not to mash the avocado too much.
- To serve: Halve or quarter your perfectly boiled eggs. Spoon the colorful corn and avocado salsa generously on top. You can get creative here and add a little extra lime juice, or even a dash of hot sauce if you’re feeling bold!
- Enjoy your delicious and surprisingly easy boiled eggs with corn and avocado salsa! It's a fun, fresh, and healthy way to start your day, or even a fantastic light lunch or snack!
📝 Notes
- For softer yolks, reduce the cooking time. For firmer yolks, increase it.
- Feel free to adjust the amounts of salsa ingredients to your liking!
- If your avocado is too hard, let it sit at room temperature for a bit before using it.
- You can use this recipe as a base and add different vegetables, herbs, and spices to get creative and experiment!
🍎 Nutrition
Calories: 200
Protein: 8g
Fat: 15g
Carbohydrates: 10g
Fiber: 5g
Calcium: 30mg
