Morning Salad with Poached Egg
Start your day with a fresh, protein-packed salad featuring a perfectly poached egg for a light yet energizing breakfast or brunch.
- Time
- 20 min active · 20 min total
- Yield
- 2 servings
- Steps
- 6
Ingredients
- Chicken egg 2 pcs
- Avocado 1 pcs
- Lettuce 4 leaf
- Cherry tomatoes 4 pcs
- Table vinegar 9% 1 tsp
For the dressing
- Avocado oil 1 tbsp
- Lemon juice 1 tsp
- Flower honey 1 tsp
- Salt 1 pinch
- Mint 2 sprig
Directions
Step 1
Wash the avocado, tomatoes, and salad leaves, then pat them dry with a paper towel. Prepare a bowl and a saucepan.
Step 2
Tear the salad leaves by hand and arrange them on a flat serving plate. Cut the avocado, remove the pit and skin. Slice the flesh into half-moons and arrange them over the leaves.
Step 3
Finely chop the mint leaves and place them in a clean bowl. Add the honey, avocado oil, and lemon juice. Mix well and drizzle the resulting dressing over the avocado and salad leaves.
Step 4
Pour water into the saucepan and bring it to a boil over high heat. Add the vinegar to the water. Carefully break the egg into a cup, trying not to damage the yolk. Stir the boiling water with a spoon in the center to create a vortex and pour the egg into its center. Reduce the heat to medium and cook the egg for 2 minutes. Cook the second egg in the same way and add it to the plate with the first one.
Step 5
Place the eggs on the avocado slices. Cut the cherry tomatoes in half and arrange the halves around the eggs.
Step 6
When serving, sprinkle the salad with paprika and peeled pine nuts.
