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RECIPE
8 INGREDIENTS 8 STEPS 20min

Soft Steamed Eggs with Heirloom Tomatoes and Avocado

Simple and delicious steamed eggs.
Soft Steamed Eggs with Heirloom Tomatoes and Avocado Recipe | SideChef
Simple and delicious steamed eggs.
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20min
Total Time
$5.71
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1
Rye Sourdough
or Bread of Your Choice
4 cups
1/2 bunch
as needed
to taste
to taste
Freshly Ground Black Pepper
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Fulfilled by
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Nutrition Per Serving

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CALORIES
988
FAT
27.6 g
PROTEIN
37.4 g
CARBS
142.7 g

Cooking Instructions

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Step 1
Preheat Electrolux Steam oven to 130 degrees C (265 degrees F) using the Electrolux Steam function.
Step 2
Place Eggs (8) (in their shells) on the slotted stainless steel oven rack and steam for 6 minutes.
Step 3
Place the Heirloom Tomatoes (4 cups) onto a tray. Dress with Olive Oil (as needed) , Salt (to taste) , and Freshly Ground Black Pepper (to taste) and bake in the oven for 4 minutes with the eggs.
Step 4
Cook the tomatoes until their skin begins to split. Retain the tomato juice/oil mixture.
Step 5
Run the eggs under cold water until the shells are cool enough to touch, then gently crack the shells and peel the egg, keeping the eggs whole.
Step 6
Cut the Rye Sourdough (1) into 2-cm thick slices and lightly toast the bread.
Step 7
Top the toasted bread with the soft steamed eggs, tomatoes, and tomato dressing, then slice the Avocados (2) and place besides to garnish.
Step 8
To serve, rip the Fresh Basil (1/2 bunch) and place on top with Freshly Ground Black Pepper (to taste) .
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Nutrition Per Serving
Calories
988
% Daily Value*
Fat
27.6 g
35%
Saturated Fat
4.9 g
25%
Trans Fat
0.0 g
--
Cholesterol
364.6 mg
122%
Carbohydrates
142.7 g
52%
Fiber
13.6 g
49%
Sugars
11.3 g
--
Protein
37.4 g
75%
Sodium
1252.9 mg
54%
Vitamin D
2.0 µg
10%
Calcium
283.5 mg
22%
Iron
10.6 mg
59%
Potassium
932.7 mg
20%
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