Avocado Salad with Poached Egg 👨‍🍳

 Avocado Salad with Poached Egg

Explore the nutritional benefits of this avocado salad with poached egg, where avocado, a source of healthy fats, harmonizes with pumpkin, and the egg provides quality protein.

Ingredients

1 package (400 g) frozen cubed pumpkin

1 clove of frozen minced garlic

1 teaspoon dried thyme

2 teaspoons salt

1 teaspoon pepper

2 avocados (500 g)

1 lemon (100 g)

1 package (170 g) spinach

1 tablespoon vinegar

4 medium eggs

1 tablespoon extra virgin olive oil

1 tablespoon mixed seeds

Preparation

Preheat oven to 190°C (375°F).

Place the pumpkin in a baking dish. Season with garlic, thyme, half the salt, and pepper. Bake for 12 minutes.

Meanwhile, open the avocados, remove the pits, and scoop out the pulp with a spoon. Slice the pulp and drizzle with lemon juice.

Place the spinach in a salad bowl and arrange the avocado and pumpkin slices on top.

Heat water and vinegar in a saucepan, create a whirlpool, and crack the eggs into it. Cook for 3 to 5 minutes, until poached.

Serve the eggs with the salad, season with the remaining salt and pepper, drizzle with olive oil, and sprinkle with seeds.