Poached egg pots with smoked salmon and avocado salsa

Poached egg pots with smoked salmon and avocado salsa

4.7 93 ratings

Prep. 15 min

Total 30 min

2 portions

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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Also featured in

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Australia and New Zealand

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