Salad with avocado and poached egg

Salad with avocado and poached egg

400 g avocado
400 g of Baku tomatoes
8 eggs
60 g of rucola
20 g coriander
160 ml of olive oil
8 g of salt
4 g black ground pepper
8 g of ground from olives

Step 1
Tomatoes cut into large cubes, avocado small.

Step 2
Add rucola, salt, pepper, olive oil and finely chopped cilantro, mix and place on a plate.

Step 3
Cook poached eggs. Put on a salad, sprinkle with “earth” from olives. (To prepare the “ground” from olives, grind 30 g of olives, dry in the oven at 80 degrees for several hours, season with olive oil and a mixture of 5 peppers).

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