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March 27, 2022 1 min read
A Keto and gluten-free based breakfast with runny soft eggs and creamy avocado.
Rated 5.0 stars by 1 users
Snacks
2
12 minutes
5 minutes
613
4 EA eggs
70.5 OZ / 2 L hot water
1 TBSP white vinegar
1 TSP salt
2 EA avocado
0.5 EA lemon
1 TSP olive oil
2 OZ / 50 G arugula
Add the hot water, salt and vinegar to the mixing bowl. Preheat your water using the steaming mode for 1 second.
With the simmering basket in place carefully crack in the 4 eggs. Cook for 5 minutes / 195°F|90°C / speed 3 / stir.
Spin the basket a couple of times to release the eggs whilst still in the water. Carefully remove the eggs with a slotted spoon and reserve for later.
Clean out the mixing bowl. Prepare the avocado by removing the stone and emptying the flesh into the mixing bowl.
Add the olive oil, salt and lemon to the mixing bowl. Insert the butterfly whisk and whisk for 30 seconds / speed 3 / stir.
Add the eggs on a plate, along with the smashed avocado. Garnish with some Arugula leaves.
Enjoy your dish!
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