Poached Eggs with Avocado Cream & Chimichurri
The richness of poached eggs combined with the creaminess of avocado, and the freshness of chimichurri.
Ingredients
2 eggs
2 Tbsp avocado
1 Tbsp Greek yogurt
â…› tsp ground cumin
â…› tsp coriander
¼ tsp smoked paprika
1 Tbsp pesto
¼ cup baby spinach, finely chopped
1 tsp lemon zest
1 tsp sunflower seeds
1 tsp olive oil
Salt and pepper to taste
Macronutrients
Protein: 16g
Fat: 28g
Carbs: 7g
Preparation
Prepare the Avocado Cream: In a small bowl, mash the avocado (2 Tbsp) with a fork. Add Greek yogurt (1 Tbsp), ground cumin (â…› tsp), and half of the salt. Mix well and set aside.
Make the Chimichurri: In another small bowl, combine the chopped spinach (¼ cup), pesto (1 Tbsp), lemon zest (1 tsp), olive oil (1 tsp), coriander (⅛ tsp), and the remaining salt and pepper to taste. Mix well.
Poach the eggs: Bring a pot of water to a gentle simmer. Crack each egg (2) into a small bowl. Create a whirlpool in the simmering water and gently slide the eggs in. Cook for about 3 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
Assemble and serve: Spread the avocado cream on a plate. Place the poached eggs on top of the avocado cream. Spoon the chimichurri sauce over and around the eggs. Sprinkle with smoked paprika (¼ tsp) and sunflower seeds (1 tsp.) Serve immediately.
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