Poached Egg Pots with Smoked Salmon and Avocado Salsa

Poached Egg Pots with Smoked Salmon and Avocado Salsa

4.6 36 ratings

Prep. 15 min

Total 30 min

2 portions

Ingredients

Smoked Salmon and Avocado Salsa

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

Poached Egg Pots

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

Difficulty

easy

Nutrition per 1 portion

Protein 22 g

Calories 1433 kJ / 341 kcal

Fat 26.9 g

Fibre 3.3 g

Carbohydrates 2.2 g

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