Jackson Recipe
Two Poached Eggs/Wheatberry Toast/Mashed Avocado/Grilled Tomato/Sauteed Spinach/Choron Sauce
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Ingredients
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Poached Eggs
Wheatberry Toast
Mashed Avocado
Grilled Tomato
Sauteed Spinach
Choron Sauce
Method
Poached Eggs
- 1
Prepare Water
Fill a pot with 4 cups of water and add 1 tablespoon of vinegar. Bring it to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack the eggs into individual small bowls. Once the water is simmering, stir the water to create a gentle whirlpool and carefully slide the eggs in one at a time. Cook for about 3-4 minutes until the whites are set but the yolks are runny. Remove with a slotted spoon and set aside.
Wheatberry Toast
- 3
Cook Wheatberries
Rinse 1 cup of wheatberries under cold water. In a saucepan, combine the wheatberries and 3 cups of water. Bring to a boil, then reduce heat to low and simmer for about 45-60 minutes until tender. Drain and set aside.
- 4
Toast Bread
Heat a skillet over medium heat and add 1 tablespoon of olive oil. Toast the slices of bread until golden brown on both sides. Season with a pinch of salt.
Mashed Avocado
- 5
Mash Avocado
Cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl. Add 1 tablespoon of lime juice and 0.25 tsp of salt. Mash with a fork until creamy but still chunky.
Grilled Tomato
- 6
Prepare Tomato
Slice the tomato in half and drizzle with 1 tablespoon of olive oil, 0.25 tsp of salt, and 0.25 tsp of pepper.
- 7
Grill Tomato
Preheat a grill pan over medium-high heat. Place the tomato halves cut-side down and grill for about 4-5 minutes until grill marks appear and the tomato is tender. Remove and set aside.
Sauteed Spinach
- 8
Sauté Spinach
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 minced garlic clove and sauté for about 30 seconds until fragrant. Add the 2 cups of fresh spinach and sauté until wilted, about 2-3 minutes. Season with 0.25 tsp of salt.
Choron Sauce
- 9
Make Choron Sauce
In a small saucepan, melt 4 tablespoons of butter over low heat. Once melted, whisk in 2 tablespoons of tomato paste until fully combined. In a separate bowl, whisk together 2 egg yolks, 1 tablespoon of lemon juice, and 2 tablespoons of water. Gradually add the egg mixture to the butter mixture, whisking continuously, until the sauce is thick and creamy. Season with 0.25 tsp of salt.