Greek Brunch Delight: Feta-Stuffed Avocado Boats With Mediterranean Salsa and Poached Eggs

Allergens

Eggs, Dairy (Feta)

Ingredients

• 2 ripe avocados
• 4 large eggs
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• Salt and pepper, to taste
• Olive oil, for drizzling
• Optional: Greek yogurt, for serving

Instructions

1. Cut the avocados in half and remove the pits. Scoop out a small portion of each avocado half to create a shallow well for the filling. Set aside.
2. Prepare the Mediterranean Salsa by combining cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, dill, garlic, lemon zest, and juice in a bowl. Season with salt and pepper to taste. Mix well.
3. In a separate bowl, gently mix the crumbled feta cheese with half of the Mediterranean Salsa. Set aside.
4. Prepare an egg poaching setup (such as a shallow pan filled with water). Bring the water to a simmer. Crack each egg into a small bowl or ramekin, then carefully slip each egg into the simmering water. Cook for 3 4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
5. Spoon the feta Mediterranean Salsa mixture into the wells of the avocado halves, dividing evenly. Top each avocado with a poached egg.
6. Drizzle the boats with olive oil, then sprinkle with additional salt and pepper if desired. Serve immediately with Greek yogurt on the side for extra creaminess.

Chef’s Insight

The combination of creamy avocado, tangy feta, and savory Mediterranean Salsa creates an irresistible taste experience.

Notes

Adjust the spiciness of the salsa by using more or fewer cherry tomatoes.