Veggie Recipe

Prepare and blend mousse

Halve and pit the avocado, scoop flesh into a blender or food processor. Add cilantro, Greek yogurt, lime juice, olive oil, minced garlic, cumin, salt and pepper. Blend until smooth. If mixture is too thick, add up to 1 tablespoon water and blend again to reach a light, mousse-like consistency. Taste and adjust salt or lime as needed. Transfer to a bowl and refrigerate while you prepare the other components.

Roast and peel peppers

Preheat oven to 450°F (230°C) or set broiler to high. Place whole red peppers on a rimmed baking sheet. Toss with 1 tablespoon olive oil, 1/4 teaspoon salt and a pinch of black pepper. Roast under the broiler or in the oven, turning occasionally, until skins are blackened and blistered on all sides (10–18 minutes depending on method). Transfer to a bowl and cover tightly with plastic wrap or a lid; let steam 10 minutes. When cool enough, peel off skins, remove stems and seeds, and slice into 1/2-inch strips. Reserve juices and set peppers aside.

Sauté mushrooms

Heat 1 tablespoon olive oil or butter in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer and let sear 2–3 minutes without stirring to develop color. Stir and cook another 2–3 minutes until browned and most moisture evaporates. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Add shallot and spinach

Add the finely chopped shallot to the mushrooms and cook 1–2 minutes until softened. Add the baby spinach in batches, stirring until wilted. Continue until all spinach has wilted. Taste and adjust seasoning, adding remaining 1/4 teaspoon salt and 1/8 teaspoon pepper if needed. Remove from heat and keep warm.

Poach eggs

Bring about 1 liter of water to a gentle simmer in a wide, shallow saucepan. Add 1 tablespoon white vinegar and 1/8 teaspoon salt. Reduce heat so the surface shows small bubbles (not a vigorous boil). Crack each egg into a small ramekin or cup. Create a gentle whirlpool in the water with a spoon and slip an egg into the center; repeat for the second egg if your pan is wide enough, spacing them apart. Poach eggs 3–4 minutes for runny yolks or 5 minutes for slightly firmer yolks. Use a slotted spoon to gently lift eggs and transfer to a paper towel-lined plate to drain briefly.

Assemble the dish

Spread a generous spoonful (about 2–3 tablespoons) of the cilantro-avocado mousse on each serving plate as a base. Arrange roasted red pepper strips and a portion of the sautéed mushrooms and spinach on top of the mousse. Place a poached egg gently on each mound. Drizzle a teaspoon of extra-virgin olive oil across the plate, sprinkle microgreens or chopped cilantro, finish with a crack of black pepper and serve with lemon or lime wedges on the side.

Serving suggestion

Serve immediately while the egg is warm so the yolk mixes with the mousse and vegetables. This dish pairs well with toasted crusty bread, grilled flatbread, or a side salad.