Avocados with Poached Egg and Caper Sauce
02.11.2018
4 Servings
- 2 ripe avocados
- juice of ½ lemon
- salt, pepper
- 4 eggs (fresh)
- 1 TBL vinegar
-
- Sauce
- 1 package of sour cream
- 2 TBL whipped cream
- some lemon juice
- 1 TBL chopped capers
- green salad to garnish
We like to serve this dish at a sumptuous brunch!
- Peel avocados, remove stones, cut lengthwise into slices. Put on a dish and season with salt, pepper and lime juice.
- 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).
- 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!
Weinbegleitung