Avocado, Edamame & Parsley Salad With Poached Eggs

• 4 ounces Edamame, frozen
• 1 bunch Parsley, Italian
• 1 piece Avocado
• 1/2 piece Lemon
• 3 tablespoons Sherry Vinegar
• 2 pieces Chicken Egg
• Sea Salt, Black Pepper, freshly ground

1. Fill a medium sauce pan with water and bring to a boil. Add frozen Edamame and let simmer 4 minutes. Drain and rinse under cold water. Set aside.
2. Wash Parsley, dry well. Pluck off the leaves, chop. Set aside.
3. Juice a Lemon half. In a large bowl, mis Lemon Juice with Sherry Vinegar.
4. Cut Avocado in half, take out the core, peel. Cut Avocado halves into fine slices, immediately add to the bowl. Add Edamame and Parsley. Toss throughly.
5. Fill a medium sauce pan with water and bring to a boil. Crack two eggs and let slip into the water. Poach for just three minutes, then put them onto a paper towel to quickly drain.
6. Arrange the salad on a plate and top with the eggs. Season with salt and pepper if desired.

parsley, avocado, lemon, sherry vinegar, chicken egg, salt

Taken from food52.com/recipes/29701-avocado-edamame-parsley-salad-with-poached-eggs (may not work)