Quantities described below for one person / Preparation time 20 min
2 small eggs
50ml of cashew milk per person
A small leveled teaspoon of Ceremonial Premium Matcha
A few spoons of Panko, sesame seeds or flaked almonds
Serve with tomatoes, peppers or green salad
We made this recipe with panko, but alternatively you can also use sesame seeds or flaked almonds. Any other ingredient that helps create a yummy crisp coating is welcome.
1) Preheat the oven to 200 ° C
2) Cut the avocado into halves, remove the pit and skin. Place the Panko (sesame seeds or flaked almonds) on a plate and roll each of the avocado-halves in it until they are completely covered and coated. Place them in the oven for about 5-10 minutes till the coating becomes golden brown..
3) Beat the cashew milk with a mixer while heating it slightly, avoiding high temperatures, until a well aerated emulsion is obtained . The ideal temperature to properly safeguard the virtues of Matcha is always between 50-70 ° C. Alternatively the emulsion can be prepared directly in the milk frother just like when a Matcha latte.
4) Preparation of the Mollet egg. Take eggs at room temperature and gently place them in boiling salted or lightly lemon induced water. Cook for 4-5 minutes depending on the size of the eggs. In order to be able to peel the skin more easily, immerse the eggs immediately after cooking for a few seconds in ice water. Place the peeled egg in each avocado half as soon as it comes out of the oven and top with the Matcha emulsion.
Serve as a starter with tomatoes or other vegetables of your choice. Of course, you can also add either slices of ham or salmon to create a more complete main course, like Eggs Benedict or Royal. We often prepare it for Brunch with friends.