Breakfast Caprese Salad with Soft-Boiled Eggs

1. To prepare the soft-boiled eggs: Boil water in a pot. Carefully add the eggs and cook for exactly 7 minutes. Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Once cooled, peel the eggs.
2. To make the balsamic yogurt drizzle: In a small bowl, combine a scoop of Greek yogurt with balsamic vinegar and mix until smooth.
3. Assemble the salad: On a plate or in a bowl, arrange a bed of arugula. Add sliced tomato and avocado. Top with the peeled soft-boiled eggs.
4. Drizzle the balsamic yogurt mixture over the salad, then sprinkle with oregano and red pepper flakes. Finish with a little drizzle of olive oil.