Main dish, Starter

Avocado cream with Gentianette Jurassic and poached eggs

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  • 50 g grated Gentianette Jurassic
  • 2 avocados
  • 4 very fresh eggs at room temperature
  • salt
  • Cayenne pepper
  • nutmeg
  • lemon juice
  • 120 ml vinegar

Preparation steps

  1. Cut avocados into two, scoop out the flesh with a spoon and place in a bowl.
  2. Sprinkle with lemon juice and add the grated Gentianette Jurassic.
  3. Mash well with a fork. Season with salt, Cayenne pepper and nutmeg.
  4. Heat the water to 90°C and add the vinegar. Carefully break the eggs into a small bowl and slide one by one into the simmering water.
  5. Poach for 3 minutes.
  6. Arrange on a place and serve immediately.
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