Soft Steamed Eggs With Heirloom Tomatoes & Avocado
INGREDIENTS
- 1 loaf rye sourdough (or a bread of your choosing)
- 8 free-range eggs
- 2 punnets of heirloom tomatoes (medium size)
- 2 avocado
- ½ bunch basil
20 mins
4 people
Easy
METHOD
Step 1.
Preheat Electrolux Steam oven to 130°C using the Electrolux Steam function
Step 2.
Place eggs (in their shells) on the slotted stainless steel oven rack and steam for 6 mins
Step 3.
Place the tomatoes onto a tray and dress with olive oil, salt and black pepper and place in the oven for 4 mins 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 sourdough into 2cm 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 avocado and place beside to garnish
To serve, rip fresh basil leaves and place on top with cracked black pepper
Recipe by Stewart Hesson, Electrolux
