
Devices & Accessories
Poached Egg Pots with Smoked Salmon and Avocado Salsa
Prep. 15min
Total 30min
2 portions
Ingredients
Smoked Salmon and Avocado Salsa
-
spring onions trimmed, cut in pieces1 Tbsp
-
smoked salmon80 g
-
fresh baby spinach (optional) leaves10
-
fine sea salt or to taste1 pinch
-
ground black pepper or to taste1 pinch
-
lemon juice (approx. ½ lemon), or to taste20 g
-
avocado flesh only, diced (1 cm)½
Poached Egg Pots
-
water700 g
-
fresh baby spinach stalks removed150 g
-
fine sea salt or to taste½ tsp
-
whipping cream30 g
-
grated Parmesan cheese1 Tbsp
-
medium eggs2
Nutrition per 1 portion
Calories
341 kcal /
1433 kJ
Protein
22 g
Fat
26.9 g
Carbohydrates
2.2 g
Fiber
3.3 g
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