Evandro Mesquita e Hilbert fazem PÃO DE ABACATE com ovo poché | Rodrigo Hilbert | Tempero de Família

avocado

🥗Healthier: mashed peas

💰Cheaper: cooked spinach

Mashed peas provide creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and still provides healthy fats.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be used for flavor without the cost of fresh.

Add 3.5 cups of flour to a bowl.

Chop 6 Brazil nuts into small pieces.

Add the chopped Brazil nuts to the bowl with flour.

Add approximately 10 g of yeast and a generous pinch of salt (about 1 tablespoon) to the mixture.

Add a little sesame seeds to the mixture.

Weigh out approximately 170 grams of avocado and add it to the bowl.

Knead the dough until it is smooth and slightly sticky.

Cover the dough with a cloth and let it rest for 1 hour to rise.

After resting, divide the dough into smaller pieces and shape them.

Make two cuts on each piece of dough to help it expand while baking.

Let the shaped dough rest for another hour before baking.

Preheat the oven to 200°C (approximately 392°F).

Bake the dough for about 35-40 minutes until golden brown.

Prepare almond ricotta by soaking almond pulp in water for about 12 hours to soften.

Blend the soaked almond pulp with a little water until creamy.

Season the almond ricotta with olive oil and salt, and add thyme for flavor.

Sauté spinach in a pan with olive oil and a pinch of salt until wilted.

Boil water in a pot and add 1/4 cup of vinegar to it.

Create a whirlpool in the boiling water and gently add the egg to poach it.

Remove the poached egg after a few minutes and place it on a plate.

Assemble the sandwich by layering the almond ricotta, sautéed spinach, and poached egg on the bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens