Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven cooking techniques with rigorous testing
Individual cups for perfectly shaped poached eggs
Whole-food vegetarian cooking — grains, vegetables, bright flavors
Test kitchen Mediterranean — 500+ tested recipes, healthy, approachable
Electric egg cooker — hard, soft, poached eggs, no guessing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Science-driven cooking techniques with rigorous testing
Individual cups for perfectly shaped poached eggs
Whole-food vegetarian cooking — grains, vegetables, bright flavors
Test kitchen Mediterranean — 500+ tested recipes, healthy, approachable
Electric egg cooker — hard, soft, poached eggs, no guessing
You're reading one of recipes available free. Full library with Gastronome.
For the avocado sauce: Add the avocado, sour cream and olive oil into a blender. Blend until the mixture is a smooth consistency. Add a splash of water if needed to get a consistency that will flow, yet still hold its shape. Set aside. For the poached eggs: Bring a deep pan of water to a low simmer and add the sea salt and vinegar. Crack each egg into a small ramekin or custard cup. Slowly swirl the water in the pan and gently pour the eggs into the center of the swirl. This will keep them from spreading out. Once the eggs are in turn off the heat, cover with a lid and let them poach for 5 minutes. Lift and plate with a slotted spoon. Add your avocado sauce where the yolks would be on your egg. Garnish and season with fresh parsley and a pinch of Spanish rosemary sea salt.