Poached Egg Pots with Smoked Salmon and Avocado Salsa
TM6 TM5 TM31

Poached Egg Pots with Smoked Salmon and Avocado Salsa

4.6 (28 ratings)

Ingredients

Smoked Salmon and Avocado Salsa

  • 1 Tbsp spring onions, trimmed, cut in pieces
  • 80 g smoked salmon
  • 10 fresh baby spinach leaves (optional)
  • 1 pinch fine sea salt, or to taste
  • 1 pinch ground black pepper, or to taste
  • 20 g lemon juice (approx. ½ lemon), or to taste
  • ½ avocado, flesh only, diced (1 cm)

Poached Egg Pots

  • 700 g water
  • 150 g fresh baby spinach, stalks removed
  • ½ tsp fine sea salt, or to taste
  • 30 g whipping cream
  • 1 Tbsp grated Parmesan cheese
  • 2 medium eggs

Nutrition
per 1 portion
Calories
1433 kJ / 341 kcal
Protein
22 g
Carbohydrates
2.2 g
Fat
26.9 g
Fiber
3.3 g

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