Tomato Soup with Meatballs and Avocado Toast
with poached eggs and feta (3-4 servings)
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 warme tomatensoep met gehaktballetjes!
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
Fresh tomato soup with meatballs
(Contains Soy, Gluten, Milk May be present Lupin, Fish, Tree nuts, Celery, Egg, Mustard, Soy, Peanuts, Sulphites)
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 with the olive oil. Transfer to a parchment-lined baking sheet and bake for 5 - 7 minutes in the oven.
- Halve and pit the avocado, then mash it up in a small bowl. Juice half of the lime into the bowl. Season with salt and pepper to taste and mix well.
- Cut the other half of the lime into wedges. Finely chop the fresh herbs. 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 transfer the egg to the water and boil for 5 - 7 minutes.
- Rinse the egg under cold water, then remove the shell and cut the egg in half.
- Continue with step 4.
Tip: boil the eggs for 6 minutes for soft-boiled, or for 10 minutes if you prefer hard-boiled.
- Boil plenty of water in a large pot or saucepan. Add the white wine vinegar once the water is boiling.
- Crack each egg into a small glass. Stir the water in order to create 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 slotted spoon to carefully remove the eggs from the pan and let rest in a plate with a paper towel.
- In the meantime, heat up the tomato soup in a soup pot over medium-high heat.
- Place the toast on plates and spread over the avocado. Top with the tomatoes and eggs.
- Crumble the feta on top and garnish with the herbs.
- Serve the tomato soup on deep plates with the avocado toast to the side.