Poached egg on a bed of avocado with toasted sesame
2 servings
30 minutes
Poached egg on an avocado pillow with fried sesame is an exquisite dish of French cuisine that embodies the sophistication of taste and texture. The origins of poached egg preparation date back centuries when chefs sought perfection in simple ingredients. The delicate egg with a silky yolk is carefully placed on a soft, buttery avocado cushion, its freshness highlighted by drops of lemon juice. The light nutty note of toasted sesame adds an exquisite contrast, turning the dish into a true gastronomic masterpiece. Perfect for a morning breakfast or light brunch, as well as for those who appreciate the balance of flavor and health benefits. This combination of textures and aromas makes it not just a dish but a moment of enjoyment that one wishes to repeat again and again.
1
Make 4 squares from food film. Grease the center of each with a small amount of olive oil. Carefully crack one egg into each square without damaging the yolk. Tie tightly after releasing air from the pouch (otherwise the eggs will float while boiling). Lower all pouches into boiling water and cook for about 4 minutes.
- Olive oil: to taste
- Chicken egg: 4 pieces
2
Peel the avocado, remove the pit, slice it, place it on a plate, and drizzle with lemon juice to prevent browning.
- Avocado: 1 piece
- Lemon juice: to taste
3
Roast the sesame. Sprinkle avocado with sesame. Place a poached egg on top of the avocado (remove the film) and sprinkle more sesame on top.
- Sesame: 2 tablespoons
- Chicken egg: 4 pieces
- Sesame: 2 tablespoons