Morning Salad with Poached Egg

Directions

1. 1

   Step 1

   

   Wash the avocado, tomatoes, and salad leaves, and pat them dry with paper towels. Prepare a bowl and a saucepan.

2. 2

   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 over the leaves.

3. 3

   Step 3

   

   Finely chop the mint leaves and place in a clean bowl. Add the honey, avocado oil, and lemon juice. Mix well and drizzle over the avocado and salad leaves.

4. 4

   Step 4

   

   Pour water into the saucepan and bring to a boil over high heat. Add the vinegar to the water. Carefully, so as not to break the yolk, crack the egg into a cup. 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.

5. 5

   Step 5

   

   Place the eggs on the avocado slices. Halve the cherry tomatoes and arrange the halves around the eggs.

6. 6

   Step 6

   

   When serving, sprinkle the salad with paprika and peeled pine nuts.