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Avocado, Tomato and Poached Egg Salad
A simple summer salad featuring heirloom tomatoes, creamy avocado and poached eggs dressed with sherry wine viniagrette - perfect for breakfast, brunch or lunch!
Servings: 4 servings
- 2 California avocados
- 2 large heirloom or other large tomato
- 4 eggs
- 1/2 cup vinegar optional
- 1 1/2 Tbsp. sherry wine vinegar
- 2 tsp. good quality extra virgin olive oil
- pinch of salt
- pinch of ground white pepper
- Fleur de sel or flaky sea salt
- 1/4 tsp. piment de espelette or smoked paprika
- micro greens or chopped parsley optional
In a small bowl combine the sherry wine vinegar and the olive oil. Season with a little salt and white pepper. Set aside. Thinly slice the tomatoes and set aside, blotting with a paper towel to absorb excess juice.
Peel and pit the avocados and thinly slice and gently rinse with COLD water to prevent discoloration. Set aside.
Fill a large saucepan halfway with water and bring to a boil. If using the "vinegar method" place 2 tablespoons of vinegar in each of 4 small bowls and crack an egg into each bowl. When the water is boiling, use a choptick or a large spoon stir the water rapidly, creating a well in the center. Carefully slip the egg into the center and continue to stir. Cook egg for 2 - 3 minutes. Remove egg with a slotted spoon to a plate lined with a paper towel. Set aside.
On 4 plates, assemble a few slices of tomato, a few slices of avocado, evenly dividing all the slices between 4 plates. Give the sherry vinegar/olive oil mixture a quick whisk to combine and drizzle over each plate. Sprinkle the fleur de sel or sea salt and the piment de espelette or smoked paprika on top of each each each and over the tomatoes and avocados. Garnish with micro greens or chopped parsley if desired. Serve!
Calories: 264kcal | Carbohydrates: 11g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 73mg | Potassium: 693mg | Fiber: 7g | Sugar: 2g | Vitamin A: 1050IU | Vitamin C: 18.5mg | Calcium: 43mg | Iron: 1.5mg