Baked Avocado with Poached Egg and Tomatoes
Breakfasts • Author's
Description
Avocado can be transformed from breakfast to a snack simply by removing the poached egg.
Ingredients
- Avocado 1 piece
- Chicken Egg 2 pieces
- Tomatoes 2 pieces
- Garlic ½ clove
- Olive Oil 0 fl oz
- Unrefined Sunflower Oil 0 fl oz
- 9% Vinegar 0 fl oz
- Salt to taste
- Smoked salt 1 tablespoon
- Cilantro to taste
- Basil to taste
- Lime Juice to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients. Preheat the oven to 445°F with the grill.
Step 2
Cut the tomatoes into large cubes and finely chop the garlic.
Step 3
In a bowl, mix the tomatoes and garlic, add olive oil, sunflower oil, smoked paprika, basil leaves, and salt.
Step 4
Cut the avocado in half and remove the pit. Use a knife to cut the flesh of the avocado into large pieces while still in the skin. Brush the flesh with olive oil and sprinkle with salt.
Step 5
Place the avocado halves in the oven for 10–15 minutes.
Step 6
In a small saucepan, bring water to a boil, adding a pinch of salt and vinegar.
Step 7
Once the water is boiling, reduce the heat and stir the water with a spoon to create a whirlpool.
Step 8
Crack the egg into the center of the saucepan and carefully gather the egg white with a spoon to form a perfect shape. Cook for 2–3 minutes. Repeat with the second egg.
Step 9
Place the poached egg on the baked avocado, and top it with the tomato salad.
Step 10
Serve, garnished with cilantro leaves, drizzled with olive oil and lime juice.
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