Simple is best, and it’s exactly how this avocado poached egg salad feels like: simple, basic and healthy ingredients tossed together. Top it with a delicate raspberry vinaigrette and it immediately becomes a fancy dish that will soon amaze your taste buds.
For the vinaigrette:
- 1/4 cup (30g) frozen raspberries
- 1 small shallot, chopped very fine
- 1/2 teaspoon mustard
- 1/4 cup (60 ml) apple cider vinegar
- 1/2 cup (120 ml) olive oil
- Salt and freshly ground pepper
For the salad:
- 2–3 cups (150-215g) mixed salad
- 1 avocado, cut in half
- 1 handful Brussels sprouts, cut in half
- 2 eggs
- 1 handful cranberries
- 1 handful pumpkin seeds
- For the vinaigrette: mix the frozen raspberries in a food processor until smooth. Drain to get rid of the seeds and turn it back to the food processor. Add the shallots, mustard, vinegar and olive oil, and mix until smooth. Season with salt and pepper.*
- Place the salad in a plate. Cut the avocado in half, peel and remove the stone. Slice it into thin layers and dispose onto the plate. Add the Brussels sprouts, cut in half.
- For the soft-boiled eggs (or poached eggs**): put the eggs in a saucepan and cover with cold water. Set the pan over medium-high heat and as soon as the water reaches a brisk simmer, start timing, cooking the eggs for 4-5 minutes maximum. Crack the shell gently, cut in half and dispose over the salad. The white must be solid while the yolk is still runny.
- Sprinkle some cranberries and pumpkin seeds, and pour the raspberry vinaigrette over the salad.
* This vinaigrette will keep refrigerated for a few weeks. Whisk to remix the vinaigrette before using.
** For the poached eggs: add a small dash of vinegar into a pan of steadily simmering water. Crack eggs individually into a ramekin or cup. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water, white first. Leave to cook for three minutes. Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.