YOUR SOLIN GENERATED RECIPE
Wasa with Creamy Avocado and Jammy Eggs
This dish features crunchy Wasa crispbread topped with velvety mashed avocado and perfectly jammy eggs, creating a delightful balance of textures and flavors. The creamy avocado spread, lightly seasoned with lemon, salt, and pepper, pairs harmoniously with the tender eggs for a satisfying meal any time of day.
INGREDIENTS
3 pieces Wasa Crispbread
1 half medium Avocado
4 large Eggs
1 tbsp Lemon Juice
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Lightly toast the Wasa crispbreads until they are crisp but not overdone.
Cut the avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash the avocado with lemon juice, salt, and pepper until smooth.
Bring a small pan of water to a gentle simmer. Lower the eggs in carefully and poach them for about 4-5 minutes to achieve jammy yolks. Alternatively, you can soft-boil the eggs by placing them in boiling water for 6 minutes.
Spread a generous layer of the mashed avocado on each piece of crispbread.
Top the avocado with a poached or soft-boiled egg, gently slicing the egg if desired to reveal the creamy jammy center.
Finish with an additional light sprinkle of salt and pepper, and serve immediately.