Bart's Recipes
Cut the ripe avocado in half lengthwise, remove the pit and scoop out the flesh. Then slice the flesh into thin, even slices. Lay the two small slices of whole grain rye bread ready on the plates, or omit them if desired. Fill a large pan with water, add a splash of vinegar and place it on the heat.
Bring the water to a boil and immediately lower the heat so the water simmers gently. Create a whirlpool in the center of the pan with a spoon. Break the organic eggs into a small bowl and gently slide them one by one into the whirlpool. Poach the eggs for exactly three minutes. Then remove them with a slotted spoon from the water and let them drain briefly.
Divide the thin avocado slices over the rye bread. If you're not using rye bread, arrange the avocado directly on the plates. Gently place the drained, warm poached eggs on top of the avocado bed.
Generously dust the eggs with a pinch of turmeric. Season everything with Celtic sea salt and fresh black pepper. Serve the dish immediately while the eggs are still warm.
