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Fresh tomato soup with meatballs and avocado toast with poached egg
Fresh tomato soup with meatballs and avocado toast with poached egg

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!

Tags:
Recipe
Allergens:
Tarwe
Gluten
Rogge
Ei
Melk (inclusief lactose)
Soja

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes
Cooking Time5 minutes
DifficultyMedium

Ingredients

/ Serving 2 people

White demi-baguette

2 piece

Avocado

1 piece

Lime

10 g

Fresh flat leaf parsley & coriander

125 g

Red cherry tomatoes

4 piece

Egg

50 g

Feta

1000 milliliters

Fresh tomato soup with meatballs

Not included in your delivery

1 tablespoon

Olive oil

4 tablespoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)5327 kJ
Calories1273 kcal
Fat77.9 g
Saturated Fat20.6 g
Carbohydrate96.8 g
Sugar22 g
Dietary Fiber13.5 g
Protein45 g
Salt8.1 g
Potassium279.4 mg
Calcium7.6 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet with Baking Paper
Small Bowl
Lidded saucepan
Plate
Slotted Spoon
Whisk
Large Pan
Paper Towel
Deep Plate
Soup pan

Cooking Steps

1
  • 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.
2

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. 
3
  • 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. 
4
  • 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. 

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