2020-08-13 / test@t

Poached eggs with avocado puree on warm pancakes

If you are convinced that pancakes are exceptionally sweet baked goods, try serving them with a "different sauce". Literally - with mashed avocado, poached egg and tomatoes.

Ingredients

Uzbek tomatoes - 110 g
basil - 2 g
herbal olive oil - 4 g
pancakes - 120 g
avocado puree - 70 g
chicken egg - 4 pieces
salt - 2 g
black pepper - 2 g
aioli orange-kimchi sauce - 40 g
chicken egg - 4 pieces
milk 3.2% - 880 g
high-quality flour - 600 g
dry yeast - 4 g
granulated sugar - 160 g
vegetable oil - 180 g
salt - 7 g
baking powder for dough - 14 g
avocado - 400 g
lime juice - 6 g
quince - 2 g
cilantro oil - 40 g
salt - 2 g
pepper - 2 g
olive oil - 40 g

STEP-BY-STEP COOKING RECIPE

Step 1

Cooking pancakes. Dissolve salt and sugar in a small amount of milk, add diluted yeast, mix the mixture. Combine with the rest of the milk, warmed up to 35-40 degrees. Add flour, eggs, mix until smooth, add vegetable oil and mix again. Then we leave the dough in a warm place (25-35 degrees) for about 3-4 hours. In the process of fermentation, knead the dough. Fry pancakes in vegetable oil until golden brown.

Step 2

Meanwhile, rub the avocado through a sieve. Salt, pepper, add lime juice.

Step 3

Cooking a poached egg: in boiling salted water with the addition of vinegar, twist the funnel and break the egg. Cook for 1 minute.

Step 4

We collect the dish. Put tomatoes cut into slices on pancakes, salt and pepper, pour with oil, then spread avocado puree, make a depression and place a poached egg in it. Decorate the dish with aioli sauce.

Preparation time

Cooking time

30m

Servings

Catalog