Avocado, Asparagus and Poached Egg
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
- 6 asparaguses
- 4 avocadoes
- 4 slices rye bread
- salted butter for buttering the bread
- 4 eggs
- 1 tbsp Aleppo pepper
- 4 tbsp crest or chervil
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. - 2