BREAKFAST TACOS IN RADICCHIO SHELLS
By Jill’s Gourmet Dreams March 2019
Music Inspiration: “Let Me Down Slowly” by Alec Benjamin
Prep: 5 mins
Completion: 10 mins
Radicchio Leaves, whole, 2
Avocado, ripe, half, sliced into 6 slices
Eggs, large, 2
White Champagne Vinegar 1 tsp
Capers, 2 tsp rinsed and drained
Tomatoes, cherry, 3 whole cut in half
Sesame seeds, couple pinches
Kosher Salt/fresh cracked Black Pepper to taste
Red Pepper Flakes, pinch
Flax Seeds, couple pinches
Fresh Italian Parsley, couple sprigs
Extra Virgin Olive Oil, drizzle, optional
LET’S GET COOKING:
Prepare all fresh veggie ingredients.
Heat a small deep saucepan with water and vinegar mixture, and have it come to a boil. Then reduce the heat until it remains at a gentle simmer boiling state.
Crack one egg into a small cup. Using a spoon, make a swirling circular motion in the middle of the boiling water until it makes a funnel shape. Then carefully drop the egg into the center of the funnel of water, and let it simmer untouched until done, approx. 4 minutes for soft poached eggs that have a runny yolk (or 1-2 mins longer for non-runny yolks). Repeat this procedure for the second egg, so both are poaching at the same time in the pan.
Once done poaching, remove eggs one by one from the water with a slotted spoon, and lay gently on a paper towel to remove any water runoff from the surface.
*If preferred, a fried egg can be substituted for the poached eggs.
Take the radicchio leaves and place them on their serving plates.
Fill the inside with 3 slices of avocado in each, a pinch of Salt on the avocado, then the eggs, a pinch of red pepper flakes (to taste), a pinch of sesame seeds, pinch of flax seeds, 1 tsp of capers, 3 cherry tomato halves, another pinch of salt and black pepper, and finish with whole sprigs of fresh Italian Parsley. Drizzle the tops with a little Extra Virgin Olive Oil.
Then pick it up with your hands like a taco and EAT your delicious and healthy breakfast rainbow! Enjoy!