Serve mom brunch with this delicious egg dish. Add a Butter Lettuce Salad on the side and she’ll be eating a meal to make her feel special!
What you need:
- 2 eggs
- Sea salt
- Wine vinegar
- 1 Avocado
- 1 Spring onion, sliced thin (bulb and some of the green)
- Hot curry powder
- Smoked paprika
- 2 Lavender blossoms
- Citrus Vinaigrette
How to Do it:
This is the best time of year to get Spring onions – they look like green onions with a big bulb and they are delicious in salads and as a condiment! I got some at the farmer’s market this last weekend.
Cut the avocado in half and scoop the meat from the shell with a large spoon. Cut a small sliver off the bottom so it sits upright.
Place it on a plate.
In a large sauce pan, bring about 3 inches of salted water with a splash of vinegar in it to a boil. Carefully break the eggs into the water and remove from the heat. Let it set for about 3 minutes to cook the white but keep the yolk soft.
Sprinkle some curry powder, smoked paprika and a few slices of the white part of the onion on the top of each avocado half.
Carefully lift the egg out of the water using a slotted spoon. Gently shake to get all the water off. Set it in the hole of the avocado.
Lay the arugula around the avocado. Top with the sliced white and green parts of the spring onion. Spoon a little vinaigrette over the top and garnish with a lavender blossom.
Makes two servings.
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