A Keto based breakfast with runny soft eggs and creamy avocado.
Directions
Add the hot water, salt and vinegar to the mixing bowl. Boil for 6 minutes / 265°F|130°C / speed 3 / reverse.
With the simmering basket in place carefully crack in the 4 eggs. Cook for 10 minutes / 195°F|90°C / speed 3 / reverse.
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 / reverse.
Add the eggs on a plate, along with the smashed avocado. Garnish with some Arugula leaves.
Enjoy your dish!
