Poached Eggs over Tomato, Avocado and Muenster
3.8g
Net Carbs
21.3g
Protein
31.9g
Fat
6.4g
Fiber
403
Calories
Ingredients:
- 1/2 fruit without skin and seed California Avocados
- 2 large Eggs (Whole)
- 1/3 medium whole (2-3/5" diameter) Red Tomatoes
- 1 ounce Muenster Cheese
Directions:
- Poach eggs: add 2 to 3 inches of water with a pinch of salt to a saucepan. Bring to a boil; then turn down heat and allow water to simmer until barely any bubbles remain around the edges. Crack an egg into a cup and carefully slide it into the water. Cook 2 minutes for a runny yolk, 3 minutes for medium firmness and 4 minutes for a firm yolk. Remove with a slotted spoon. Gently pat with a paper towel to remove excess water.
- Slice tomato and avocado. Place tomato slices on a plate, top with avocado, cheese and finally the eggs.
- Sprinkle with paprika (if desired), and season to taste with salt and freshly ground black pepper.
