Fresh tomato soup and avocado toast with poached egg
1000 ml | 2 portions | 810 g vegetables | Serving suggestion
Supersimpele, lekkere recepten voor elk moment van de dag, inclusief receptkaart en geportioneerde ingrediënten.
Deze geroosterde baguette met romig-frisse avocado en ei gaat perfect samen met de verse tomatensoep!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
2 piece
White demi-baguette
(Contains Rye, Wheat May be present Gluten, Milk, Tree nuts, Sesame)
2 piece
Avocado
1 piece
Lime
10 g
Fresh flat leaf parsley & coriander
(May be present Celery)
125 g
Red cherry tomatoes
4 piece
Egg
(Contains Egg)
50 g
Feta
(Contains Milk)
1000 milliliters
Tomato-basil soup
(Contains Celery May be present Gluten, Sulphites, Mustard, Lupin, Peanuts, Tree nuts, Fish, Milk, Egg, Soy)
Not included in your delivery
1 tablespoon
Olive oil
4 tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Cut the baguette in half lengthways and drizzle over the olive oil. Transfer to a parchment-lined baking sheet and bake for 5 - 7 minutes in the oven.
- Cut the avocado in half, then remove the pit and the skin. Mash the flesh in a small bowl. Juice half of the lime into the bowl. Season with salt and pepper to taste and mix everything together.
- Cut the other half of the lime into wedges. Cut the tomatoes in half.
This step shows an easy way to prepare the eggs. If you would like to poach the eggs, you can find the method in the next step.
- Boil plenty of water in a saucepan. Carefully put the egg in the water and boil for 5 - 7 minutes.
- Rinse the egg under cold water, then remove the shell and cut the egg in half.
- Proceed to step 4.
- Boil plenty of water in a large pan. Add the white wine vinegar once the water is boiling.
- Crack the eggs into individual glasses. Stir the water so that you have a whirlpool.
- Carefully drop one egg at a time into the water and lower the heat to medium-low.
- Boil for 2 - 3 minutes or until the egg whites are set. Use a skimmer to carefully remove the eggs from the pan and let them rest on a plate lined with a paper towel.
- In the meantime, heat the tomato soup in a soup pan over medium-high heat.
- Place the toast onto plates and spread over the avocado. Top with the tomatoes and eggs.
- Finely chop the parsley and coriander. Crumble the feta over the toast, then garnish with the fresh herbs.
- Serve the tomato soup in deep plates with the avocado toast to the side.