Ingredients for the cream:
Peel and seed the avocados and roughly dice the flesh. Place the cubes in a shallow bowl and mash them into a puree using a fork or potato masher. Peel the garlic and grate finely. Finely chop the chilli. Wash and dry the lemon well. Grate the peel and squeeze out the juice. Season the avocado mixture with the prepared ingredients, olive oil and maple syrup. Finally season with salt and pepper. Cover the cream and set aside.
Alternatively, you can prepare the cream in a blender or with a hand blender.
Ingredients for the tomato salsa:
Clean and halve the tomatoes. Cut the mint into fine strips, peel and dice the onion. Put both in a bowl, mix with olive oil and season with salt and pepper.
Ingredients for the eggs:
Put water in a shallow saucepan and bring to the boil with a little vinegar and salt. Carefully crack the eggs and place them in cups or bowls. Slide 1 egg into the cooking water. Using a fork or spoon, repeatedly pull the egg white over the yolk until the egg white shell sets and coats the yolk. Poach the other eggs using the same principle. The cooking time is 3-4 minutes. The egg yolk should still remain nice and runny. Remove the eggs from the water and drain on kitchen paper.
Ingredients for serving:
Pour avocado cream onto a plate. Place 1 poached egg on each and spread the tomato salsa around it. Pour some of the stock onto the eggs too. Drizzle almond oil over it and garnish everything with chopped cashews and a little mint.
Further information
Avocados are considered a healthy superfood, but also unecological. Why is this so and how do unripe fruits ripen? more
Whether on toast or with salad: poached eggs are a specialty. With the right twist, preparation is easy. more
This topic in the program:
Eat better! | April 14, 2024