Poached Eggs With Sautéed Vegetables And Avocado Salad Recipe

Step 1: Prepare the Vegetables

Chop 1 bell pepper, 1 small zucchini, and 1 small red onion into bite-sized pieces. Mince 2 cloves of garlic.

Step 2: Sauté the Vegetables

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the bell pepper, zucchini, red onion, and garlic. Sauté for 5-7 minutes, or until vegetables are tender. Season with salt and pepper to taste.

Step 3: Poach the Eggs

Fill a large saucepan with water and bring it to a gentle simmer. Add a teaspoon of vinegar. Crack 4 eggs, one at a time, into a small bowl and gently slide each egg into the water. Poach the eggs for 3-4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

Step 4: Prepare the Avocado Salad

In a bowl, combine 1 diced avocado, 1 cup cherry tomatoes (halved), 1/4 cup chopped red onion, and 2 tablespoons chopped cilantro. Drizzle with 1 tablespoon of lime juice and season with salt and pepper. Toss gently to combine.

Step 5: Assemble the Dish

Divide the sautéed vegetables among four plates. Top each with a poached egg and a generous serving of avocado salad. Garnish with additional cilantro if desired.