Avocados with Poached Egg and Caper Sauce


4 Servings

We like to serve this dish at a sumptuous brunch!

  1. Peel avocados, remove stones, cut lengthwise into slices. Put on a dish and season with salt, pepper and lime juice.
  2. For the sauce stir sour cream until smooth. Season with salt, pepper and lime juice. Mix with the chopped capers and the whipped cream. Break each egg carefully into a small cup. Heat water in a large pot. Add one table spoon of vinegar (the egg white congeals faster).
  3. Slip eggs carefully into slowly simmering water and poach at low heat for 4 minutes. The water should not boil. Remove from water with a slotted spoon.

Goes well with Furmint!


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