The Healthy Green Egg

For the avocado sauce:
Add the avocado, sour cream and olive oil into a blender. Blend until the mixture is a smooth consistency. Add a splash of water if needed to get a consistency that will flow, yet still hold its shape. Set aside.

For the poached eggs:
Bring a deep pan of water to a low simmer and add the sea salt and vinegar. Crack each egg into a small ramekin or custard cup. Slowly swirl the water in the pan and gently pour the eggs into the center of the swirl. This will keep them from spreading out. Once the eggs are in turn off the heat, cover with a lid and let them poach for 5 minutes. Lift and plate with a slotted spoon.

Add your avocado sauce where the yolks would be on your egg. Garnish and season with fresh parsley and a pinch of Spanish rosemary sea salt.