This popular salad with avocado and poached egg is served along with Baku tomatoes and spicy arugula - it turns out simple, easy and nutritious in a summer way.
INGREDIENTS
- 400 g avocado
- 400 g Baku tomatoes
- 8 eggs
- 60 g arugula
- 20 g cilantro
- 160 ml olive oil
- 8 g of salt
- 4 g black ground pepper
- 8 g of land from olives
STEP-BY-STEP COOKING RECIPE
Step 1
Cut the tomatoes into large cubes, small avocados.
Step 2
Add arugula, salt, pepper, olive oil and finely chopped cilantro, mix and place on a plate.
Step 3
Cook poached eggs. Put on the salad, sprinkle with "ground" of olives. (To prepare the "ground" from olives, grind 30 g of olives, dry in the oven at 80 degrees for several hours, season with olive oil and a mixture of 5 peppers)
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