Breakfast / December 29, 2022

Poached Eggs with Neapolitan & Avocado

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I love a Neapolitan sauce because it’s so versatile, and can be used for so many meals. In this case, breakfast! Deliciously tangy over creamy eggs and avocado, this sauce makes breakfast SO much more exciting!

Notes

Serves 1, 15-20 mins if the Neapolitan sauce is already made, 90 mins if not!

I normally make this breakfast when I have a batch of Neapolitan sauce sitting in the fridge, waiting to be eaten. The tangy sauce with the creamy avo is a win, and if you don’t have avo, you can go with just eggs and sauce, it’s just as delicious.

Here’s my link for the Neapolitan sauce!

Neapolitan Sauce (v)

Poached Eggs with Neapolitan & Avocado

5 from 1 review

Author: Administrator
Yield: 1 1x

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Description

Poached Eggs with Neapolitan & Avocado

Ingredients

Scale

Neapolitan sauce (link below)
eggs x 2
avocado 1/2
lemon juice 1/4
salt and pepper
bread of your choosing (I always choose GF)

https://theblondeflexitarian.com/neapolitan-sauce/

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Instructions

Start by getting all of your ingredients out and ready in front of you. If you are making the sauce, begin with this step. If you are warming it up from a previous batch, dish about 3 tbsp into a bowl for heating.
Pop the kettle on to get your water boiling, and get a small pot on the stove ready for poaching. Once the water is boiled, pour it into the pot on a medium heat, with a splash of vinegar – place on the lid and wait for it to come to a boil.
In the meantime, halve your avocado and scoop it out into a bowl. Squeeze in 1/4 fresh lemon (optional) with a pinch of salt and pepper. Mash with a fork.
Pop your toast in. I find ciabatta is always the best option with eggs, but because of dietary requirements, I always opt for a gluten free bread.
At this point, your water will be boiling. Use a small shallow bowl to crack in an egg, and use it to gently slide the egg into the water. Repeat if you want a 2nd egg. Place the lid back on and let the water come back to a gentle boil. The eggs will be soft after about 3 mins, this is when I remove them and place on a side plate to rest. If you prefer, 4- 5 mins will give you a medium / hard yolk.
Heat up your Neapolitan sauce. (I place a small side plate on top of the bowl as to not splutter the sauce while it’s in the microwave)
To assemble, place your toast on the plate and smear with the creamy smashed avo. Top with your eggs, and lastly spoon on your heated Neapolitan sauce. I like to sprinkle fresh chili flakes and chopped parsley.. enjoy!