Poached Egg with Avocado Cream

Poached Egg with Avocado Cream

To prepare a delicious poached egg with avocado cream, follow this recipe:

Avocado Cream: In a food processor, blend the flesh of a ripe avocado with a pinch of salt, the juice of half a lemon and, if desired, a touch of black pepper. Blend until smooth and set aside.

Poached Egg: In a small saucepan, heat water and add a tablespoon of white vinegar. When the water is hot but not boiling, crack the egg into a small bowl. Stir the water gently to create a whirlpool and carefully pour the egg into the center. Cook for 3-4 minutes until the white is firm and the yolk is still soft. Remove the egg with a slotted spoon.

To assemble: Spread a portion of the avocado cream on a plate and place the poached egg on top. Finish with fresh herbs, such as chives or cilantro, and season with freshly ground pepper and a drizzle of olive oil.

This dish is ideal for a healthy breakfast or brunch and is perfect for those who enjoy a touch of freshness and creaminess in their meal.