• 1 avocado
  • 1 cup basil
  • 1 garlic clove, minced
  • ½ lemon, juiced
  • ¼ tsp black pepper
  • 2 eggs
  • 1 tbsp apple cider vinegar
  • 1 tomato, sliced
  1. Crack the eggs into a ramekin and set aside.
  2. To make the avocado cream sauce, blend the avocado, basil, garlic, lemon juice, and black pepper in food processor until smooth. Set aside
  3. To poach the eggs, bring a large pot of water to a boil. Meanwhile, crack the eggs into a ramekin and set aside. When the water is boiling, reduce heat to low and stir in the apple cider vinegar. Gently pour in the eggs and let them cook for 4-6 minutes, until it reaches your preferred doneness. Use a slotted spoon to remove the eggs, and blot with a paper towel.
  4. Place the poached eggs over the tomato slices and top with the avocado cream sauce. Sprinkle with more freshly cracked black pepper, if desired, and serve.