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Poached eggs with avocado make a light but nutritious breakfast - a perfect brunch for late winter and early spring.
Avocado is a versatile fruit that reaches its peek in late winter early spring. It’s great in salad, perfect as a dip mixed with sour cream or just lemon, and wonderful in a sandwich with lettuce and cucumbers. It's a good start to the day because it’s rich in fiber and vitamin B and E. Make sure the avocado is all green, firm to touch but not solid. Avocado with lemon is a dynamite combo. Lemon adds vitamin C. Poached eggs aren’t as time consuming as you may think. And they go great with an avocado.
Fill up a medium pot with water and salt. Bring water to a vigorous boil. Crack the two eggs into two separate teacups. Place eggs in boiling water. Turn down heat to medium for six minutes. Meanwhile peel and slice avocado. Squeeze fresh lemon juice over the avocados. Scoop out the eggs, garnish with avocado and serve hot.
The copyright of the article Avocado Breakfast in Seasonal Cooking is owned by Devorah Stone. Permission to republish Avocado Breakfast in print or online must be granted by the author in writing.
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