🍳 Morning Bowl with Poached Egg and Fresh Salsa

Name: Morning Bowl with Poached Egg and Fresh Salsa
Total time: 30 min
Yield: 4 servings
Ingredients: 1 small red onion; 1 piece ginger (hazelnut-sized); 4 vine tomatoes; 0.5 chopped red chili pepper; 1 tbsp mild salted soy sauce; 0.5 lemon (juice); 1 tbsp maple syrup; 2 tbsp sesame oil; salt; pepper (from the mill); 0.25 bunch chopped cilantro (or parsley); 2 ripe avocados; 1 dash lemon juice; salt; pepper (from the mill); 2 romaine lettuce hearts; 2 mini cucumbers; 1 bunch radishes; 0.25 bunch cilantro (or parsley); 100 g fresh peas (shelled; frozen as a substitute); 2 tbsp –3 tbsp white wine vinegar; 4 eggs (size M); 2 tsp toasted white sesame seeds

345 kcal · 30 min · 4 servings

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Ingredients

1 small red onion
1 piece ginger (hazelnut-sized)
4 vine tomatoes
0.5 chopped red chili pepper
1 tbsp mild salted soy sauce
0.5 lemon (juice)
1 tbsp maple syrup
2 tbsp sesame oil
salt
pepper (from the mill)
0.25 bunch chopped cilantro (or parsley)
2 ripe avocados
1 dash lemon juice
salt
pepper (from the mill)
2 romaine lettuce hearts
2 mini cucumbers
1 bunch radishes
0.25 bunch cilantro (or parsley)
100 g fresh peas (shelled; frozen as a substitute)
2 tbsp –3 tbsp white wine vinegar
4 eggs (size M)
2 tsp toasted white sesame seeds

Instructions

1. Peel the onion and the ginger.
2. Dice the onion very finely.
3. Grate the ginger finely.
4. Wash the tomatoes.
5. Remove the hard stem ends from the tomatoes.
6. Cut the tomatoes into small cubes.
7. Put the chili, the onion cubes, and the grated ginger into a bowl.
8. Add the soy sauce, the lemon juice, the maple syrup, and the sesame oil.
9. Season the mixture with a pinch of salt and a pinch of pepper.
10. Whisk everything together well.
11. Fold the tomato cubes into the salsa mixture.
12. Pick off the coriander leaves and fold them in.
13. Halve the avocados and remove the pits.
14. Peel the avocados.
15. Cut the flesh into slices.
16. Place the avocado slices on a plate.
17. Drizzle the avocados immediately with lemon juice so they do not turn brown.
18. Lightly salt and pepper the avocados.
19. Wash the romaine lettuce.
20. Shake the lettuce dry.
21. Cut the romaine lettuce into thin strips.
22. Peel the cucumbers.
23. Halve the cucumbers lengthwise.
24. Slice the cucumbers.
25. Clean the radishes.
26. Wash the radishes.
27. Quarter the radishes.
28. Wash the coriander.
29. Shake the coriander dry.
30. Pick the coriander leaves off the stems.
31. Rinse the peas in a sieve with water.
32. Let the peas drain well.
33. Bring plenty of water with vinegar to a boil in a large, shallow pot.
34. Reduce the heat so that the water is only simmering gently.
35. Crack an egg into a ladle.
36. Let the egg slide gently from the ladle into the hot water.
37. Repeat this with the remaining eggs one after the other.
38. Poach the eggs for 4 to 5 minutes.
39. Lay drawn threads over the eggs repeatedly while poaching.
40. Mound the romaine lettuce in the center of the bowls.
41. Arrange the avocados around the salad.
42. Arrange the cucumber slices around the salad.
43. Arrange the radishes around the salad.
44. Arrange the peas around the salad.
45. Arrange the coriander leaves around the salad.
46. Place some salsa next to the bowl ingredients.
47. Lift the poached eggs out of the water with a slotted spoon.
48. Let the eggs drain briefly.
49. Place one egg in the center of each bowl.
50. Sprinkle the finished bowls with sesame seeds.

Nutrition per serving

kcal: 345
Protein: 12 g · Fett/Fat: 24 g · Carbs: 16 g