Difficulty Level: 2/5
Preparation time: 10 minutes
Cooking time: 5 minutes
2 avocados, peeled and pitted
Â¼ cup chopped fresh basil leaves
3 tablespoons red wine vinegar, divided
Juice of 1 lemon
Zest of 1 lemon
1 garlic clove, minced
1 teaspoon sea salt, divided
â…› teaspoon freshly ground black pepper
Pinch cayenne pepper, plus more as needed
In a blender, combine the avocados, basil, 2 tablespoons of vinegar, the
lemon juice and zest, garlic, Â½ teaspoon of sea salt, pepper, and cayenne.
PurÃ©e for about 1 minute until smooth.
Fill a 12-inch nonstick skillet about three-fourths full of water and place it
over medium heat.
Add the remaining tablespoon of vinegar and the
remaining Â½ teaspoon of sea salt.
Bring the water to a simmer.
Carefully crack the eggs into custard cups.
Holding the cups just barely above
the water, carefully slip the eggs into the simmering water, one at a time.
Turn off the heat and cover the skillet.
Let the eggs sit for 5 minutes without
agitating the pan or removing the lid.
Using a slotted spoon, carefully lift the eggs from the water, allowing them to
Place each egg on a plate and spoon the avocado purÃ©e
over the top.
Total Carbohydrates: 11g;
Total Fat: 20g;
Saturated Fat: 4g;