Fagor Egg Poacher Manual - Egg Poacher Recipes

3

Summertime Eggs

(Serves 8)

Ingredients:

16 eggs

8 avocados

1 head red leaf lettuce

1 jar salsa

2 ounces Parmesan cheese, grated

2 ounces Cheddar cheese, grated

4 ounces sour cream

1 can black olives

1 bunch cilantro or basil

1 melon

Warmed tortillas

Directions:

Place a leaf or two of red lettuce on each plate. Place two peeled avocado halves on each plate. 

Poach eggs. To Poach the eggs, fill bottom of pan with water. Fill each poacher cup with one egg. Bring 

water to a boil. Cover with lid and cook over medium heat for 2 ½ to 3 minutes. Yolks should still be 

soft in center. 

Place one egg in each avocado half. Cover eggs with warm salsa. Sprinkle with Parmesan cheese, 

then Cheddar cheese.

Top each with a dollop of sour cream and a black olive. Garnish each plate with a sprig of cilantro and 

a slice of melon. 

Serve with warmed tortillas.

EGG POACHER RECIPES