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656 kcal
20 min.
Challah with Guacamole, Asparagus, Poached Egg and Parmesan

Recipe for Challah with Guacamole, Asparagus, Poached Egg and Parmesan

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x portion

NaN g

656 kcal

x g

1 kcal

656
Calories
29.3g
Prot.
37.6g
Fat
50.5g
Carbs

Ingredients (servings):

1

Converted ingredients are going to appear on the shopping list

  • Asparagus4× piece (120 g)
  • Eggs chicken2× portion (120 g)
  • Avocado7× slice (70 g)
  • Challah bread2× slice of bread (70 g)
  • Lemon2× slice (20 g)
  • Balsamic vinegar1× tablespoon (15 g)
  • Cheese, Parmesan, fresh1× tablespoon (10 g)
  • Butter1× teaspoon (5 g)
  • Garlic0.5× clove (2.5 g)
  • Salt4× pinch (2 g)
  • Hot paprika powder2× pinch (2 g)
  • Pepper, black1× pinch (1 g)
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How to make Challah with Guacamole, Asparagus, Poached Egg and Parmesan

  1. 1. Prepare the guacamole: remove the avocado stone and scoop out the flesh. Place it in a bowl, add crushed garlic, lemon juice, hot paprika, salt and pepper. Mix or blend until smooth.

  2. 2. Snap or trim the woody ends off the asparagus. Melt butter in a pan and sauté the asparagus for about 5 minutes, turning to brown evenly. Season with salt and pepper.

  3. 3. Poach the eggs: bring water with vinegar to the boil, stir to create a vortex, drop in the egg, stop stirring, and cook for about 1.5 minutes. Remove with a slotted spoon and drain on paper towel. Repeat for the second egg.

  4. 4. Spread guacamole on slices of challah, top with asparagus and poached eggs.

  5. 5. Finish with grated Parmesan and freshly ground black pepper

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