Baked avocado with poached egg and tomatoes
20 servings
2 minutes
Baked avocado with poached egg and tomatoes is a refined combination of softness and freshness. The avocado, with its creamy texture, takes on a deeper nutty flavor after baking, while the delicate poached egg adds silkiness and richness. The tomato salad with garlic and smoked paprika gives the dish a spicy brightness, while lime and basil refresh it, creating a harmonious balance. This dish, inspired by modern culinary trends, is suitable for both an exquisite breakfast and a light yet nutritious dinner. It is perfect for those who appreciate simplicity in preparation and richness in flavor nuances. It’s best enjoyed immediately after cooking while all ingredients retain their freshness and texture. The cilantro garnish adds an extra aromatic note, making it even more appealing both visually and in taste.
1
Prepare all the ingredients. Preheat the oven to 230 degrees with the grill.
2
Cut the tomatoes into large cubes and finely chop the garlic.
- Tomatoes: 2 pieces
- Garlic: 0.5 clove
3
In a bowl, mix tomatoes and garlic, add olive and sunflower oil, smoked paprika, basil leaves, and salt.
- Tomatoes: 2 pieces
- Garlic: 0.5 clove
- Olive oil: 30 ml
- Unrefined sunflower oil: 5 ml
- Smoked paprika (pimenton): 1 tablespoon
- Basil: to taste
- Salt: to taste
4
Cut the avocado in half and remove the pit. Use a knife to cut the flesh into large pieces right in the skin. Brush the flesh with olive oil and sprinkle with salt.
- Avocado: 1 piece
- Olive oil: 30 ml
- Salt: to taste
5
Send the avocado halves to the oven for 10-15 minutes.
6
Boil water in a small saucepan, adding a pinch of salt and vinegar.
- Salt: to taste
- 9% table vinegar: 5 ml
7
When the water boils, lower the heat and stir the water with a spoon to create a vortex.
8
Crack the egg in the center of the pan and carefully gather the white with a spoon to shape the egg perfectly. Cook for 2-3 minutes. Do the same with the second egg.
- Chicken egg: 2 pieces
9
Place poached egg in baked avocado, and top it with tomato salad.
- Avocado: 1 piece
- Chicken egg: 2 pieces
- Tomatoes: 2 pieces
10
Serve garnished with cilantro leaves, drizzled with olive oil and lime juice.
- Cilantro: to taste
- Olive oil: 30 ml
- Lime juice: to taste
