This is so yummy and would be great for a Sunday Brunch or a Date Night, Right? Or do what I do…just eat it when you feel like it!
• 1 Cup of Cooked Beets (sliced)
• ¼ Avocado
• 1tsp Aged Balsamic Vinegar
• 2 Strips of Turkey Bacon
• Pink Sea Salt and Black Pepper to Taste
MAKING THE TERRINE:
Season your sliced beets with a little bit of sea salt and pepper.
Slice your avocado thin so that it is easy to layer.
Take a 1cup measuring cup (or Ramekin or Tupperware) line it with a little plastic wrap.
First layer half your avocado on the bottom of the cup.
Then layer half of your beets and then the rest of the avocado.
The last layer should be the rest of your beets.
Gently push down and pack it in.
Flip your cup upside down onto a clean plate.
Let it rest for 2min on the plate like that and tap the cup a few times.
The plastic wrap should help it from sticking to your cup.
MAKING THE BACON:
Depending on the brand that you use, please follow the package direction.
Then use kitchen shears to cut them in to sticks after it has cooled down from cooking.
MAKING THE EGG:
(Let me first say…this works with any style egg! My kids like scrambled and my hubby’s likes his fried in Olive Oil (cooked through)
Me though…well…I love a soft cooked poach egg…
How to Poach an Egg by Food Network
Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it’s all smoothly spinning around.
TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from “feathering,” or spreading out in the pan.
Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don’t peek, poke, stir or accost the egg in any way.
Lift it out: Remove the egg with a slotted spoon and serve immediately.
FINISHING THE PLATE:
Top the “Terrine” with the egg of your choice.
Drizzle with the aged balsamic vinegar.
Arrange the bacon on the side.