Poached Egg-Croissant and Avocado Topping

Ingredients

• 2 Vasilico Eggs
• 2 tbsp white vinegar
• 2 Cheese Croissant
• 2 tbsp cream cheese
• 1 tomato
• 1 avocado
• ¼ tsp salt & pepper

Unless otherwise specified, most recipes are written based on the use of large eggs.
One large egg = ¼ cup or 4 tablespoons or 50 mL

Method

1. Pour 2 tbsp white vinegar in a pot of simmering water. Break a Vasilico egg into a bowl and pour it carefully onto the surface of the water.Repeat the same for the second Vasilico egg.
2. Let the Vasilico eggs simmer for 3-4 minutes while watching them do not stick together.When ready, remove them with a laurel and put them in a bowl of cold water for a while.
3. Remove Vasilico eggs from the water and transfer them to a dish with absorbent paper to drain.
4. Cut the two croissants in the middle and sprinkle with cream cheese. Add tomato slices and avocado slices to each croissant. Put the poached Vasilico eggs in the middle of each croissant, salt and pepper.