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Poached Eggs on Sourdough with Avocado Cilantro Sauce Recipe

This poached eggs on sourdough with avocado cilantro sauce recipe is a delicious and healthy way to start any day! Recipe courtesy Danielle Omar of Food Confidence.

Servings: 2

Active time: 12 minutes

Total time:

Avocado Cilantro Sauce

Ingredients

  • 1 avocado
  • 2 Tbsp fresh lime juice
  • 1/4 c water
  • 1 Tbsp extra virgin olive oil
  • pinch sea salt
  • 1/4 c chopped cilantro

Preparation

  1. Add avocado, lime juice, water, extra virgin olive oil, sea salt, and cilantro into your blender and blend until smooth. Add more water if it's too thick. Taste and season with salt, as needed. Set aside.

Poached egg on Sourdough

  • 1 large sourdough bread, halved
  • 2 handfuls microgreens, sprouts, or greens
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • lemon juice to taste
  • pinch salt
  • black pepper to taste
  1. Slice sourdough bread and trim off crust. Toast lightly and place on plate. Top with microgreens. 
  2. Crack eggs and place in small bowl. Fill small saucepan with water. Add a squirt of lemon juice and dash of salt to the water. Bring to boil and then reduce heat to simmer.
  3. Add the eggs to water and let poach until desired doneness, up to 3 minutes.
  4. Remove from poaching water and place on greens. Top with avocado sauce and black pepper.

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Nutrition Facts

Serving Size (1/2 of recipe)
Total Servings 2

Amount Per Serving:

Nutrition Category Amount
Calories 360
Calories from Fat 240
Total Fat 27g (42% DV)
Saturated Fat 4.5g (23% DV)
Trans Fat 0g
Cholesterol 185mg (62% DV)
Sodium 190mg (8% DV)
Total
Carbohydrate
22g (7% DV)
Dietary Fiber 7g (28% DV)
Sugars 2g
Protein 11g
Vitamin A 30%
Vitamin C 40%
Calcium 6%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.