Poached egg pots with smoked salmon and avocado salsa
TM6 TM5 TM31

Poached egg pots with smoked salmon and avocado salsa

4.9 (48 rating)

Ingredients

Smoked salmon and avocado salsa

  • 1 tbsp spring onion/shallot, trimmed and cut into pieces
  • 80 g smoked salmon
  • 10 fresh baby spinach leaves (optional)
  • sea salt, to taste
  • ground black pepper, to taste
  • 20 g lemon juice (approx. ½ lemon), to taste
  • ½ avocado, flesh only, cut into cubes (1 cm)

Poached egg pots

  • 700 g water
  • 150 g fresh baby spinach leaves, stalks removed
  • ½ tsp sea salt
  • 30 g pouring (whipping) cream
  • 1 tbsp Parmesan cheese, grated
  • 2 eggs

Nutrition
per 1 portion
Calories
1539.5 kJ / 366.6 kcal
Protein
23.4 g
Carbohydrates
2.6 g
Fat
28.3 g
Saturated Fat
8.1 g
Fibre
5.3 g
Sodium
1333.5 mg

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