Soft Steamed Eggs with Heirloom Tomatoes and Avocado
Simple and delicious steamed eggs.
Total Time
20min
0.0
0 Ratings
Author: Electrolux
Servings:
4
Ingredients
•
1
Rye Sourdough
or Bread of Your Choice
•
8
Eggs
•
4
cups
Medium
Heirloom Tomatoes
•
2
Avocados
•
1/2
bunch
Fresh Basil
•
as needed
Olive Oil
•
to taste
Salt
•
to taste
Freshly Ground Black Pepper
Cooking Instructions
1.
Preheat Electrolux Steam oven to 130 degrees C (265 degrees F) using the Electrolux Steam function.
2.
Place Eggs (8) (in their shells) on the slotted stainless steel oven rack and steam for 6 minutes.
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.
4.
Cook the tomatoes until their skin begins to split. Retain the tomato juice/oil mixture.
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.
6.
Cut the Rye Sourdough (1) into 2-cm thick slices and lightly toast the bread.
7.
Top the toasted bread with the soft steamed eggs, tomatoes, and tomato dressing, then slice the Avocados (2) and place besides to garnish.
8.
To serve, rip the Fresh Basil (1/2 bunch) and place on top with Freshly Ground Black Pepper (to taste).
Nutrition Per Serving
CALORIES
988
FAT
27.6 g
PROTEIN
37.4 g
CARBS
142.7 g
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