Fresh tomato soup with meatballs and avocado toast with poached egg
1000 ml | 2 portions | 279g vegetables | Serving suggestion
Supersimpele, lekkere recepten voor elk moment van de dag, inclusief receptkaart en geportioneerde ingrediënten.
Deze geroosterde baguette met romig-frisse avocado en ei gaat perfect samen met de warme tomatensoep met gehaktballetjes!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 piece
White demi-baguette
(Contains: Tarwe, Gluten, Rogge May be present: Sesamzaad, Gluten, Melk (inclusief lactose), Noten)
2 piece
Avocado
1 piece
Lime
10 g
Fresh flat leaf parsley & coriander
(May be present: Selderij)
125 g
Red cherry tomatoes
4 piece
Egg
(Contains: Ei)
50 g
Feta
(Contains: Melk (inclusief lactose))
1000 milliliters
Fresh tomato soup with meatballs
(Contains: Gluten, Melk (inclusief lactose), Soja May be present: Gluten, Noten, Selderij, Zwaveldioxide en sulfiet, Pinda's, Soja, Lupine, Ei, Vis, Mosterd)
Not included in your delivery
1 tablespoon
Olive oil
4 tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Halve the baguette lengthways and drizzle with the olive oil. Transfer to a parchment-lined baking sheet and roast for 5 - 7 minutes in the oven.
- Halve and pit the avocado, then remove the skin. Mash the flesh in a small bowl. Juice half of the lime into the bowl. Season with salt and pepper to taste and mix well.
- Cut the other half of the lime into wedges. Finely chop the fresh herbs. Halve the tomatoes.
This step states an easy preparation of the eggs. If you would like to poach the eggs, you can find the preparation method in the next step.
- Boil plenty of water in a saucepan. Carefully transfer the egg to the water and boil for 5 - 7 minutes.
- Rinse the egg under cold water, then remove the shell and cut the egg in half.
- Continue with step 4.
- Boil plenty of water in a large pan. Add the white wine vinegar once the water is boiling.
- Crack each egg into a small glass. Stir the water in order to create a whirlpool.
- Carefully drop one egg at the time into the water and lower the heat to medium-low.
- Boil 2 - 3 minutes or until the egg whites are set. Use a skimmer to carefully remove the eggs from the pan and let rest in a plate with a paper towel.
- In the meantime, heat the tomato soup in a soup pan over medium-high heat.
- Place the toast onto plates and spread with the avocado. Top with the tomatoes and eggs.
- Crumble the feta on top and garnish with the herbs.
- Serve the tomato soup in deep plates with the avocado toast on the side.
