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Analysis Of Poached Egg And Avocado On Tomatoes

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Poached Egg and Avocado on Toast
Makes 3 servings

Ingredients:
• 3 eggs
• 1 large ripe avocado
• 3 slices thick whole grain pita bread
• 3 tsp olive oil
• 1 ½ tsp fresh lemon juice
• 1 large red tomato, sliced into rounds
• Chopped ½ Tbsp chopped fresh chives
• Sea salt
• Freshly ground black pepper

How to Prepare:
1. Halve the avocado lengthwise and remove the stone. Scoop out the flesh and place into a bowl. Add the lemon juice and season with salt and pepper. Mash everything well.
2. Lightly brush the bread with the olive oil, then toast on a dry skillet over medium low flame. Transfer to a plate and spread the avocado paste over each slice. Arrange the tomato on top.
3. Place a nonstick or cast iron skillet over medium flame and break
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Top with fresh chives and serve right away. Classic Egg and Celery Sandwiches
Makes 3 servings

Ingredients:
• 3 eggs
• 3 tsp olive oil
• 3 sliced whole grain pita bread with pockets
• 3 tsp Dijon mustard
• 1/3 cup plain Greek yogurt
• 1 cup shredded lettuce leaves
• 1 ½ celery ribs, diced
• Sea salt
• Freshly ground black pepper

How to Prepare:
1. Place the eggs in a small pot and cover with a lid. Place over medium high flame and boil for up to 12 minutes.
2. Meanwhile, coat each pita bread with olive oil and toast on a dry skillet over medium flame. Place on a plate and set aside.
3. Once the eggs are hard boiled, carefully dunk in ice water and peel off the shells. Transfer to a bowl and mash into a paste. Add the mustard, yogurt, and celery, then season to taste with salt and pepper.
4. Stuff the lettuce leaves into the pita bread and add the egg salad. Serve right away. Sweet Potato Omelet
Makes 2 servings

Ingredients:
• ½ Tbsp olive oil or natural butter
• 4 large eggs
• 1 large sweet potato, roasted or boiled until extra tender
• 2 ½ Tbsp chopped fresh cilantro
• Sea salt
• Freshly ground black pepper

How to Prepare:
1. Whisk the eggs in a bowl until fluffy. Season with salt and pepper, then set
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Create 9 pits in the mixture, then break the eggs into it. Simmer for 8 minutes or until the egg whites are set.
4. Turn off the heat, cover the skillet and let stand for 3 minutes. Serve with the yogurt and pita bread. Creamy Egg and Turkey Pita Sandwiches with Mint Yogurt Sauce
Makes 3 servings

Ingredients:
• ¾ lb finely minced turkey breast
• 2 small eggs
• 3 pita bread with pockets
• 5 oz Greek yogurt
• 1/3 cup crumbled feta cheese
• ½ cup chopped fresh mint leaves
• 3 cups shredded iceberg lettuce
• 2 large tomatoes, sliced into rounds
• Olive oil
• Sea salt
• Freshly ground black pepper

How to Prepare:
1. Slice the upper third of each pita bread and place in a food processor. Shred into crumbs. Transfer to a mixing bowl.
2. Add the minced turkey to the crumbs, then the egg, feta cheese, and half the chopped mint. Season with salt and pepper and mix well. Divide into 6 equal pieces.
3. Place a skillet over medium flame and heat enough olive oil to cover the bottom. Cook the patties up to 10 minutes per side or until browned all over and cooked through. Remove from heat.
4. In a bowl, combine the remaining mint and yogurt.
5. Stuff each pita with lettuce, tomatoes, 2 patties, and mint yogurt sauce. Serve right
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