Adam’s poached eggs for breakfast or lunch

Some people will want to use small spoons, others with manage with the fork. Tastes equally good either way.

For two people:

  • 1 ripe avocado
  • 2 eggs
  • 4 tbsp of good salsa
  • water for poaching eggs
  • few drops of vinegar to help egg poaching
  1. Turn on the oven to 150-200F(80-100C)

Create the vessels:

  1. slice a shallow part of an avocado on one side (lengthwise)
  2. slice symmetric part on the opposite side
  3. avocado cut in half, so that you have two avocado halves with flat bottoms
  4. dig our the stone

Warm-up the vessels

  1. place on the cookie sheet
  2. place a good spoonful of salsa on each vessel
  3. and send them into the oven

Poach the eggs

  1. Fill a medium pot with water, add vinegar
  2. Bring the water to boil, stir so that water runs around the pot
  3. Drop one egg gently into the pot (keep the shell)
  4. Wait a minute or so until egg white is solid
  5. Gently take egg out and place it inside one of the avocado vessels
  6. Repeat with the second egg (and second avocado shell..), unless you prefer to do two eggs together)

Finish

  1. Place a spoonful of salsa on each of the eggs
  2. Keep in the oven for another minute or two (ready when avocado and salsa are warm)
  3. Serve with fresh or roasted fruit

 

 

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