Poached Eggs, Smoked Salmon & Avocado On Toast
A healthy and delicious breakfast, or light lunch recipe.
Rich in vitamins, minerals, protein with the essential fats and fibre we need for good health.
Provides anti-inflammatory and anti-oxidant benefits.
Serves 2
Takes 20 minutes
Ingredients
- 4 eggs
- 150g smoked salmon
- 1 ripe avocado
- ¼ red chilli chopped
- ¼ squeeze lime
- 4-5 slices sourdough bread (or gluten free if required)
- 20g butter
- 2 wedges lemon
- bunch mixed leaves (optional)
- sea salt & black pepper
Method
Remove the smoked salmon from the fridge and separate the pieces.
Pop the slices of bread into the toaster.
Mush the avocado in a bowl.
Squeeze the lime over the avocado.
Add the chilli, a pinch of sea salt and black pepper to the avocado, then stir.
Remove the toasted bread from the toaster.
Butter the toast, sit on the serving plates.
Spread the avocado over the toast.
Add the smoked salmon on to the avocado.
Heat up water in a pan, add malt vinegar and crack the eggs in the liquid carefully.
Poach the eggs until evenly congealed.
Place the eggs on top of the smoked salmon.
To Serve
Place the mixed leaves and lemon on to the plate.
Season with sea salt and black pepper to suit your taste.
Or why not try ‘Just Spices’ Egg or Avocado topping wich takes this to another level.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books
Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.