This recipe is inspired by The Green Queen Cafe in Stockholm, where they serve a mean avocado smash and poached egg breakfast with delicious sauce. The creamy avocado and soft yolk are balanced by crunchy toast, radishes and nuts. To spice it all up, drizzle with fermented miso and carrot dressing or your favourite hot sauce! Poaching eggs can be intimidating until you’ve learned the technique, but it’s very easy. Bring a pan of water to a simmer, whip up a good swirl in the water and let your raw egg gently float into the stream. After a few minutes you will have a silky smooth warm egg.
- Yield: 1 Servings
- Preparation Time: 20 Minutes
- Cooking Time: 5 Minutes
- a handful of mixed seeds and toasted nuts (hemp seeds, pine nuts, almonds and walnuts etc)
- chilli fl akes
- 4 radishes, trimmed, sliced
- 5 cherry tomatoes, halved
- a handful of vibrant green leaves (I use spinach)
- 1 avocado, stoned, peeled
- 1 tbsp lemon juice
- 1 free-range egg
- salt and freshly ground black pepper
- 1 slice of gluten-free toast
- a sprinkling of salt and chilli flakes, to taste
- Mix the ingredients for the miso and carrot dressing until smooth. Put the radishes and tomatoes in a bowl with the green leaves. Drizzle 1 tbsp lemon juice over the prepared avocado and smash the flesh with a fork. Lightly season with salt and pepper and add to the bowl.
- Fill a pan with water and bring to a simmer over a medium/high heat. Gently crack the egg into a cup. Create a swirl with a whisk in the simmering water and carefully slip the egg into the swirl in one smooth movement. Let the egg firm for 4 minutes, then gently remove it from the water with a slotted spoon. Add the egg to the bowl. Season to taste. Top with the salted, chilli nut sprinkle and a drizzle of miso and carrot dressing. Serve with toast.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.