avocado and poached egg salad

by Jorden Nigro

As I mentioned earlier on this blog, we have chickens in our yard here in downtown Juneau. They are so much fun and they are laying eggs like crazy right now, which is awesome. Because of this, I am making a lot of meals and snacks using the eggs.  I also have a lot of cherry tomatoes that I grew in my house. So, I made this for dinner the other day. It was quick and yummy. Try it!

Poached Egg and Avocado Salad

* Makes enough for one

1 egg
1 large avocado
handful of cherry tomatoes
1 lemon
sea salt and fresh cracked pepper
olive oil

Pit and slice the avocado into about one inch chunks. Put in a bowl. Slice the handful of cherry tomatoes in half and add to the avocado, squeeze in the juice of the lemon. Drizzle with olive oil and sprinkle with salt and pepper. Toss together. While that is sitting, poach an egg. If you have never poached an egg, there are instructions in this post. Once egg is finished place on top of salad, sprinkle with a bit of salt and pepper.  Let sit to cool down for a minute or so and enjoy! The whole thing will take you 10 minutes or less. A great lunch or light dinner.

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