Avocado Curry 'Nests' with Caper-Poached Eggs

1.Prepare the Avocado Curry Base: Halve and pit the avocados. Scoop the flesh into a food processor or high-speed blender.

2.Add the coconut milk, yellow curry paste, lime juice, turmeric, sea salt, and black pepper to the avocado. Blend until completely smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning or curry paste for desired intensity.

3.Divide the avocado mixture evenly into four shallow bowls or ramekins, creating a slight well or 'nest' in the center of each portion.

4.Prepare the Caper Poaching Liquid: In a wide, shallow saucepan, bring the 4 cups of water to a gentle simmer (just below boiling, small bubbles forming). Add the white vinegar and the 1 tablespoon of whole capers, along with the reserved 1 teaspoon of caper brine.

5.Crack each egg individually into a small ramekin or cup. Gently swirl the simmering water to create a slow vortex.

6.Carefully slide one egg into the center of the vortex. Poach for 3 to 4 minutes for a runny yolk, or up to 5 minutes for a slightly firmer yolk. Remove the poached egg using a slotted spoon and gently dab the bottom on a paper towel to remove excess water.

7.Carefully place one poached egg into the well of each avocado curry nest.

8.Garnish immediately: Sprinkle the top of each egg and the surrounding avocado with the finely chopped capers and a pinch of flaky sea salt. Finish with a scattering of fresh cilantro or microgreens.

9.Serve immediately while the curry base is cool and the eggs are warm.