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Poached Eggs in Avocado

My on-going love affair with avocados prompts me to find new ways to enjoy the fruit. And, living in the Hudson Valley gives me access to some delicious farm-fresh products including organic free-range eggs delivered by Josh, every other week.

One day, I decided to combine the two ingredients, adding a topping of leftover Chinese ginger-scallion-salt dip, a classic condiment that usually accompanies steamed or poached chicken.

GINGER SCALLION SALT DIP - Makes about 1/2 cup

(will keep for at least a month, if you don't finish before then!)

3 ounces finely grated ginger

3 scallions, trimmed and minced

2 teaspoons kosher salt

2 tablespoons grapeseed oil

In a jar, stir together the ginger, scallions, salt and oil. Refrigerate until ready to use.

The pairing is delicious and I've made it several times ever since. Poaching eggs requires some practice, but is generally easy to achieve following this simple recipe. The key is that the water should be simmering at all times. You don't want those whites to shake and feather out of control.


1 tablespoon vinegar (red or apple cider)

Pinch of salt

2 farm-fresh eggs, crack each in 2 separate bowls

1 ripe haas avocado, split in half, pit removed

In a small saucepan, add about 1-1/2 inches of water and bring to a gentle boil (close to a simmer) over medium-low heat. Add the vinegar and salt.

Create a whirlpool in the center of the water and carefully lower the first egg, dripping the white over the yolk a couple of times, gently moving it to the side. Creating another whirlpool, carefully lower the second egg and do the same, gently moving it to the opposite side. Turn off the heat and place a lid on top. Do not disturb for about 5 minutes.

Place the avocado halves on 1 or 2 plates. With a slotted spoon, transfer the poached eggs, placing one inside each of the 2 avocado halves. Top with a small amount (it's salty!) of the Ginger Scallion Salt Dip and enjoy as is or with toast points on the side.

This makes for an elegant and delicious Sunday brunch. Enjoy!

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