Recipe – Avocado mash, poached eggs, sautéed spinach, pickled red onion and soy-caramelized pumpkinseeds.
Lying in the hearth of a conservation reserve, overlooking the savannah, Zannier Hotels Omaanda‘s restaurant offers a perfect place to start your day. The tranquility of the place at sunrise, only disturbed by the birds’ calls, makes it a perfect place to enjoy your breakfast, suspended in rich authenticity.
Our chef Mrs. Maria Mumbala accepted to reveal the recipe of our signature breakfast; poached eggs lying on avocado puréé and sautéed spinach, and decorated with pickled red onion and soy-caramelized pumpkinseeds.
- 1 avocado
- Lemon juice: 5 ml
- Salt: 2 g
- Pepper: 1 g
- 2 eggs
- Spinach: 30 g
- Butter: 5g
- Salt: 2g
- Red onions: 10 g
- Gastric: 5 ml
- Pumpkinseeds: 10 g
- Soy sauce green: 5 ml
- 1. Pickled red onions
Prepare some pickle juice on a plate.
Cut the red onions finely and fill a glazen weckpot.
Bring the pickle juice to a boil and verse over the red onions, until they are all covered.
Let it cool off and keep in the fridge until needed.
- 2. Avocado mash
Puree the avocado with a fork, and season with lemon juice, salt and pepper. As simple as that.
- 3. Spinach
Sautee the spinach grossly cut in a bit of butter.
Season lightly and let reduce a bit.
Remove the excess of water.
- 4. Caramelized pumpkin seeds
Mingle pumpkinseeds and soy sauce together.
Place of a baking tray and put in the oven at 170 degrees for 10 minutes.
- 5. Poached eggs
Bring water to a boil and add white vinegar generously.
Take off the heat, swirl the water, and break the eggs carefully in the center.
The eggs need to be as fresh as possible to remain together.
Let them cook for about 3 minutes, making sure water is still swirling.
Take the eggs carefully out and dip them with kitchen paper.
- In a large bowl, display generously some avocado mash.
- Delicately put the poached egg just warm on top. Season at your liking.
- Top with the spinach.
- Garnish with pickled red onion and the caramelised pumpkin seeds.