Fresh tomato soup with meatballs and avocado toast with poached egg
1000 ml | 2 portions | 279g 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 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 Gluten, Milk, Soy May be present Sulphites, Tree nuts, Celery, Peanuts, Soy, Lupin, Egg, Fish, Gluten, Mustard)
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.
- Cut the avocado in half, remove the put and skin, then mash the flesh in a small bowl. Juice half of the lime into the bowl, add 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 put the egg in the pan and boil for 6 - 8 minutes.
- Rinse the egg under cold water, then remove the shell and cut the egg in half.
- Move on to step 4.
- Boil plenty of water in a large pan. Add the white wine vinegar once the water is boiling.
- Crack each egg into a small glass. Stir the water so that you make a whirlpool.
- Carefully pour the each egg into the water one by one, then turn the heat to medium-low.
- Poach the eggs for 2 - 3 minutes, or until the egg whites are set. Use a slotted spoon to carefully remove the eggs from the pan, then set aside on a plate lined with a paper towel.
- In the meantime, heat up the tomato soup in a soup pan over medium-high heat.
- Serve the toast on plates and spread the avocado onto it. Top with the tomatoes and eggs.
- Crumble the feta on top and garnish with the herbs.
- Serve the tomato soup in deep plates with the avocado toast on the side.