Poached Eggs with Avocado Purée

Difficulty Level: 2/5
Preparation time: 10 minutes
Cooking time: 5 minutes
Servings: 4


2 avocados, peeled and pitted
¼ 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
4 eggs


In a blender, combine the avocados, basil, 2 tablespoons of vinegar, the
lemon juice and zest, garlic, ½ teaspoon of sea salt, pepper, and cayenne.

Purée 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 ½ 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
drain completely.

Place each egg on a plate and spoon the avocado purée
over the top.


Calories: 213;
Protein: 2g;
Total Carbohydrates: 11g;
Sugars: <1g;
Fiber: 7g;
Total Fat: 20g;
Saturated Fat: 4g;
Cholesterol: 0mg;
Sodium: 475mg


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