Poached Egg Pots with Smoked Salmon and Avocado Salsa

Smoked Salmon and Avocado Salsa

• 1 Tbsp spring onions, trimmed, cut in pieces
• 80 g smoked salmon
• 10 fresh baby spinach leaves (opsional)
• 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