Pulled Pork–Stuffed Potatoes with BBQ Sauce
Avocado Toast With Poached Egg And Chimichurri
Ingredients
Instructions
- 2 slices of rustic bread (sourdough or whole grain)
- 1 ripe avocado
- Juice of ½ lemon or lime
- Salt & black pepper, to taste
- 2 eggs (for poaching)
- 1 tsp white vinegar (for poaching water)
- 1 tsp Poppamies Grill Mix RUB seasoning
Chimichurrikastike
- 1dl Poppamies Chimichurri seasoning
- 1/2 dl water
- 1/2 olive oil
- Make the avocado mash: Cut avocado in half, scoop out the flesh into a bowl. Mash with a fork until creamy but still a bit chunky. Mix in lemon juice, salt, and pepper.
- Toast the bread: Lightly toast the bread slices until golden and crisp.
- Poach the eggs: Bring a small pot of water to a gentle simmer (not a rolling boil). Add vinegar. Stir water in a circle to create a whirlpool. Crack each egg into a small cup, then gently slide into the center of the whirlpool. Poach for 3–4 minutes for runny yolk or a bit longer for firmer yolk. Remove with a slotted spoon and drain on paper towel
- Make the Chimichurri sauce: Mix 1 dl Poppamies Chimichurri seasoning and 1/2 dl water, let the mixture sit for 10 minutes. Add 1/2 dl of olive oil.
- Assemble the toast: Spread mashed avocado evenly over the toasted bread. Place a poached egg on top of each slice. Drizzle with the prepared Poppamies Chimichurri sauce.
- Serve: Sprinkle optional Poppamies Grill Mix RUB or microgreens for extra freshness. Serve immediately while the egg is still warm and runny.
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