Sauce: 3 tablespoons cream cheese
1/2 teaspoon chopped fresh rosemary
1 tablespoon fresh lemon juice
1 teaspoon flax oil
1 teaspoon avocado oil
Salt to taste
Pinch of cayenne
1 ripe avocado
Mix the sauce ingredients in a small bowl with a folk
In a deep skillet, add 2 inches of water, bring to a boil, then turn down to simmer.
Crack each egg one at a time into a shallow cup, then slip each egg into water, getting very close to the surface. Simmer the eggs for 5 minutes, then remove them with a slotted spoon and drain off excess water.
Slice the avocado in half first, then remove the pit by gently squeezing the avocado.
Slice the avocado while in its skin. Remove the avocado meet with your thumbs and place on plate.
Mix the ingredients for the sauce together.
Top the avocado with poached eggs and top with sauce.
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