This is definitely one of my favourite recipes for spring / summer 2015. It’s one of the tropical fruits that I love more and coincidentally is also healthy. It’s an ally against diabetes, a rich source of potassium and calcium, and a friend of the cardiovascular system. I love avocado’s velvety texture that is suitable for preparing a wonderful guacamole. Did you know that it is also known for its aphrodisiac properties? From now on, fill up your refrigerator with chili peppers, oysters, saffron, ginger and Peruvian ginseng. Feel that spring around you! How do you use avocado? I often use it to flavour Basmati rice or spread on toast and topped with fresh lime and soy sauce. Just add a poached egg and a lunch inspired by a look of the new collection by Marni is ready in minutes.
Recipe. FOR 4 PEOPLE
4 slices of bread + 2 avocados +1 lime + one tablespoon of flax seed + 4 tablespoons soy sauce + 4 egg + white wine vinegar.
Peel and dice the avocado. Season with lime, soy sauce, flax seeds and stir gently with a wooden spoon. Let rest for a few minutes and start toasting the bread. In the meantime, prepare the poached eggs. Carefully break an egg at a time in a small bowl, being careful not to break the yolk. Boil a pot of water and add a tablespoon of vinegar (this is vital to make the egg solidify). When the water begins to boil, pour the egg carefully, lower the heat and cook for 3 minutes (if the pot is big, you can cook the eggs together by putting them in the water after one minute). After 3 minutes, remove the egg from the pot with a slotted spoon and place it on the slices of toasted bread on which you previously put the avocado salad. Enjoy