Poached Egg and Avocado Salad

Salad With Poached Egg


  • Gem lettuces
  • Summer tomato
  • Mediterranean cucumber
  • Avocado
  • Basil
  • Extra virgin olive oil
  • Eggs
  • Salt and pepper

For the eggs, start heating a deep skillet or shallow pot with 1 inch deep water. Add 1 tsp salt and 1 tsp white vinegar. Heat the water until it barely bubbles, around 200 degrees Fahrenheit.

Remove egg with a slotted spoon, drain off water and carefully place the egg on top of your salad and avocado. Garnish with pepper and serve immediately.