Sunday sandwich with avocado, cream cheese, lettuce and poached egg
A poached egg is always delicious! And if you add this egg to your favorite sandwich, you get a truly Sunday breakfast. Your family will thank you!
Ingredients
Servings 2- whole grain bun - 1 pc.
- natural cottage cheese (Almette type) - 2 tbsp. l.
- salad mix: corn, spinach, fresh carrots, fresh beets - to taste
- eggs - 2 pcs.
- vinegar - 2 tbsp. l.
- salt - 1 tbsp. l.
- olive oil - to taste
- balsamic vinegar - to taste
- avocado - 1/2 pc.
Cooking
Step 1
Cut a whole-grain bun in half and toast on a dry grill pan until characteristic stripes form.
Step 2
Cooking poached eggs. Pour 2 liters of water into the pan, wait until the water starts to boil. Avoid violent boiling.
Step 3
Break the eggs carefully into individual bowls.
Step 4
Add salt and vinegar to boiling water and stir.
Step 5
Using a spoon, begin to intensively mix the water in a circle, thus making a funnel. Pour the first egg into the formed funnel. Let me remind you that the water should not boil violently, otherwise the protein will separate and the poach will not work. Cook for 3 minutes, remove the egg with a slotted spoon and place on a paper towel to absorb excess water.
Step 6
Poach the second egg.
Step 7
Cut the ovokado, remove the stone, cut half into thin slices. Spread the prepared halves of the buns with curd cheese, put avocado on top, a mixture of lettuce leaves, sprinkle with olive oil and balsamic vinegar.
Step 8
Lay a poached egg on top. Spice up. If the poached is cooked correctly, then when cut, the yolk will be liquid and will drain appetizingly onto the bun. Enjoy your meal!