Keto-Friendly Australian Avocado Smash with Poached Eggs and Chia Seed Crust

Allergens

Eggs, nuts (almond milk)

Ingredients

• 2 ripe Hass avocados, halved and pitted 4 large organic eggs 1 tablespoon white vinegar or apple cider vinegar 1/4 cup chia seeds 1/2 cup unsweetened almond milk 1/2 teaspoon sea salt 1/4 teaspoon black pepper 1/2 teaspoon smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 cup cherry tomatoes, halved 1/4 red onion, thinly sliced 1 tablespoon fresh basil, chopped 1 lemon, zested and juiced 2 cups baby spinach

Instructions

1. 1 Preheat oven to 350°F (180°C).
2. 2 In a small bowl, combine chia seeds with almond milk and stir until well mixed. Add in the lemon zest and juice. Pour the mixture into an 8 inch round baking dish and spread evenly. Bake for 20 25 minutes or until it reaches your desired consistency.
3. 3 In a medium saucepan, bring water to a gentle simmer over medium heat. Add vinegar. Crack one egg at a time into a small bowl and gently slide it into the simmering water. Cook for 3 4 minutes for a soft poached egg or up to 5 minutes for a firmer yolk. Remove with a slotted spoon and place on a clean kitchen towel. Repeat with the remaining eggs.
4. 4 In a large bowl, mash avocados until slightly chunky. Season with salt, pepper, smoked paprika, garlic powder, and onion powder. Divide the mashed avocado among two plates.
5. 5 Top each plate with chia seed crust, a generous handful of baby spinach, halved cherry tomatoes, thinly sliced red onion, and fresh basil leaves.
6. 6 Place a poached egg on top of each creation and serve immediately.

Chef’s Insight

To prevent the avocado from turning brown, add a splash of lemon juice to the mashed avocado.

Notes

For a vegan option, replace the poached egg with tofu or a plant-based egg substitute.