Beetroot Avocado Eggs Benedict

By Chef Faisal – Prep/cook: 35min – Serves: 1

For the Guacamole Sauce:

100g avocado
20g chopped tomato
10g white onion
Pinch black pepper powder 2 tsp lemon juice
2 tsp Dijon mustard
Pinch sea salt
Chopped parsley

For the Poached Eggs:

500ml water 3 tsp vinegar 2 eggs

For the Roasted Beetroot:

100g beetroot wedges
2 tsp olive oil
Pinch sea salt
Pinch black pepper powder pinch dry oregano

For Plating:

2 pcs muffin, toasted Guacamole sauce
2 slices roasted beetroot Pinch sumac powder Micro greens

For the Guacamole Sauce:

In a bowl, mash together the avocado, chopped tomato, onion, black pepper, lemon juice, mustard, sea salt, and chopped parsley until smooth.

For the Poached Eggs:

Bring water and vinegar to a gentle boil in a pot.
Reduce the heat to simmer, and carefully crack the eggs into the water. Cook for 3 minutes, then remove with a slotted spoon.

For the Roasted Beetroot:

Toss beetroot wedges with olive oil, salt, pepper, and oregano. Roast in a preheated oven at 200°C for 20 minutes.