Avocado, Asparagus and Poached Egg

Portions: 4 Total time: 30 mins
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Avocado, Asparagus and Poached Egg

Type of Cuisine:
Prep Time 30 mins Total time 30 mins
Portions: 4

Description

Avocado on rye instead of toast is the Scandic touch. The love of avocado seems to have exploded, but I will emphasise: avocado should be seen as a luxury, because they take so much water and effort to grow, and they travel long distances. In Europe you should only eat when in season in Spain.

It’s easy to take a piece of rye bread, then slices of avocado, a bit of lemon juice, and some chili. You then have something nice to eat. Here is a bit more up-scaled version that I love to make on late weekend mornings.

Ingredients

Instructions

  1. Snap off the tough end of the asparaguses, then cut the remaining spears into 3 pieces.
  2. Blanch them in salty water for 1 minute, then slice them lengthways. Cool down.
  3. Cut each avocado into two and remove the stone.
  4. Cut the avocadoes into slices.
  5. Place the rye bread slices on a cutting board and spread the butter evenly on each slice.
  6. Place the asparaguses on the bread and then avocado slices upon the asparaguses. Poach the eggs.
  7. Place each egg on top of the sandwich.
  8. Sprinkle with Aleppo pepper and decorate with crest or chervil on top.