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Poached egg pots with smoked salmon and avocado salsa

Poached egg pots with smoked salmon and avocado salsa
4.7 90 rating
Prep. 15 min
Total 30 min
2 portions
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Ingredients

Smoked salmon and avocado salsa
  • spring onion/shallot trimmed and cut into pieces
    1 tbsp
  • smoked salmon
    80 g
  • fresh baby spinach leaves (optional)
    10
  • sea salt to taste
  • ground black pepper to taste
  • lemon juice (approx. ½ lemon), to taste
    20 g
  • avocado flesh only, cut into cubes (1 cm)
    ½
Poached egg pots
  • water
    700 g
  • fresh baby spinach leaves stalks removed
    150 g
  • sea salt
    ½ tsp
  • pouring (whipping) cream
    30 g
  • Parmesan cheese grated
    1 tbsp
  • eggs
    2

Difficulty

easy

Nutrition per 1 portion

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

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Australia and New Zealand

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