Avocados with Poached Egg and Caper Sauce

Remove the skin from the avocados, remove the seeds, cut lengthwise into slices. Put on a plate, season with pepper, juice of one lemon, salt. ‘For the sauce, whisk sour cream until smooth.

Season with salt, pepper and juice of one lemon.

Add the minced capers and finally fold in the whipped cream.

Beat the eggs one by one in a mug.

Heat water in a large saucepan, but do not let it boil.

‘in the water vinegar form (this will make the egg whites set faster). Carefully slide eggs into water and poach until waxy soft.

Arrange avocado slices on plates in portions, place the poached egg on top and cover with the caper sauce.

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