Poached egg pots with smoked salmon and avocado salsa

Smoked salmon and avocado salsa

• 1 tbsp spring onion/shallot, trimmed and cut into pieces
• 80 g smoked salmon
• 10 fresh baby spinach leaves (optional)
• sea salt, to taste
• ground black pepper, to taste
• 20 g lemon juice (approx. ½ lemon), to taste
• ½ avocado, flesh only, cut into cubes (1 cm)

Poached egg pots

• 700 g water
• 150 g fresh baby spinach leaves, stalks removed
• ½ tsp sea salt
• 30 g pouring (whipping) cream
• 1 tbsp Parmesan cheese, grated
• 2 eggs