Beet and Avocado Tartare with Poached Eggs in Oat Flake Nests

Name: Beet and Avocado Tartare with Poached Eggs in Oat Flake Nests
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: French
Ingredients: 250 g Cooked beets; 1 piece Avocados; 2 pieces Eggs; 80 g Oat flakes; 1 tbsp Dijon mustard; 60 g Butter; 30 ml White vinegar; 1 lemon Fresh lemon juice; 15 g Capers; 5 g Fresh dill; à volonté pinch Guérande sea salt; à volonté pinch Freshly ground black pepper

Temps

45 min

Difficulté

difficile

Ingrédients

Budget

~13-18 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

480 kcal

par portion

30 gProtéines

19 gLipides

48 gGlucides

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Etapes

1
Preheat the oven to 200°C and prepare the oat flakes with 30g melted butter
5 min
2
Form two nests with the oat flakes in a baking dish and bake for 8 minutes
8 min
3
Finely dice the beets for the tartare and add a splash of white vinegar
5 min
4
Slice the avocado and drizzle with lemon juice to prevent oxidation
2 min
5
Prepare the emulsion by whisking mustard with 30g melted butter
2 min
6
Bring water with vinegar to a boil, create a whirlpool, and poach the eggs
4 min
7
Arrange the beet tartare and avocado slices in the nests
2 min
8
Place the poached egg in the center, drizzle with emulsion, and garnish with capers and dill
2 min